Gluten Free Chocolate Raspberry Torte Recipes

Steps:

• 1. Preheat Oven to 350 F. Grease 2 - 8" or 9" pan.
• 2. If using the Gluten Free Cake Flour (recipe), place ingredients in bowl and shake it up. Spoon Cake Flour into measuring cup, do not scoop it. Please also see Baker's Note 2.
• 3. Combine first 5 ingredients in a medium size bowl. Set aside.
• 4. In a large bowl, beat butter, and sugar together, until light and fluffy. Add Vanilla Yogurt, thawed Raspberries, and reserved Raspberry juice. Blend Well.
• 5. Add Eggs, 1 at a time, blending well between additions. Beat in Raspberry Extract.
• 6. To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined, don't overmix.
• 7. Pour batter evenly into 2 cake pans and smack it on the counter a few times to break any air bubbles inside.
• 8. Test Cake at 30 minutes, it all depends on whether you double the recipe or not. Don't over bake.
• 9. Bake for 30-50 minutes at 350 F, until toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. Cake should be a little spongy, not dense and dry.
• 10. Allow both pans to cool for 10 to 15 minutes. Loosen sides and flip one cake onto platter or 10" round cake board. The second cake onto cooling rack. Allow cakes to completely cool.
• 11. Meanwhile, prepare Chocolate Ganache. Place the heavy whipping cream over medium heat and bring to boil.
• 12. Place chopped chocolate chips in a large stainless-steel mixing bowl.
• 13. Remove the cream from the heat and pour it over the chocolate. Stir chocolate until completely melted, stir in the Raspberry Extract.
• 14. Let it stand for 10 minutes, before spooning it over cooled cake.
• 15. Take the Raspberry Jam, unscrew the lid put it aside, then place the jar in the microwave for 15 to 30 seconds on High.
• 16. Take Raspberry Jam out of microwave and spread it onto the bottom layer of first chocolate cake. You will have 1/2 jar left to use for another time.
• 17. Place 2nd cake onto the 1st cake with Raspberry Jam Filling.
• 18. Take the Ganache Glaze and spoon it over the 2-layer cake. Place slivered Almonds neatly over the top of cake or Choclate sprinkles to decorate the cake with.
• 19. BAKERS NOTE: Gluten Free Cakes are smaller and denser than a standard gluten cake. So, if you want a taller cake, double the recipe for the 2 cake layers.
• 20. BAKERS NOTE 2: If you prefer to use a Gluten Free Cake, instead of making your own cake flour. Please skip the first 5 ingredients, then proceed with recipe. :)

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
• Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
• Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
• Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
• For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Steps:

• Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
• Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
• Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
• In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
• Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
• Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.