Gluten Free Chocolate Torte


8 ounces bittersweet chocolate, roughly chopped (I use Ghiradelli)

2 sticks unsalted butter, cut into chunks

1 1/4 cups sugar

6 eggs

1 cup unsweetened cocoa powder

1 teaspoon vanilla paste

1 teaspoon espresso powder


1 cup semisweet chocolate chips

3 tablespoons whipping cream


Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place the bittersweet chocolate and the 2 sticks of the butter in a medium saucepan over medium low heat. Stir till chocolate is melted with the butter and is completely blended. Remove from heat and pour to a large bowl. Add sugar and mix well. Add eggs one at a time, whisking well. Mix cocoa into chocolate/egg mixture and stir until just blended.

Pour into pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.  

While the cake is cooling make the chocolate ganache. Melt 1 cup of semisweet chocolate chips and 3 tablespoons whipping cream in a small saucepan over medium low heat, stirring until smooth. Remove from heat and pour over the top of the cake. Smoothing it on top. Place in refrigerator for at least one hour to set up before serving.

To serve: Place a slice of cake on a plate. drizzle with strawberry sauce and add a scoop of vanilla bean ice cream!