Serves
6
FOR THE CHOCOLATE
SPONGE:
2 large eggs
150g full fat
ricotta cheese
30g unsweetened
cocoa powder
60ml semi-skimmed
milk
1 tbsp. agave
nectar
100g self-raising
flour
. tsp. bicarbonate
of soda
30g almond flour
FOR THE CAKE
TOPPING:
1 tsp. vanilla
essence
60ml double cream
. tsp. agave nectar
Fresh berries for
decoration
Preheat the oven to
Gas Mark 3/160°c and
lightly grease a 9
inch loose bottomed cake tin
with butter. In a
large bowl, whisk together the
eggs, sweetener and
vanilla essence. Mix in
the flour and
xanthan gum with a metal spoon
until well
combined.
Break up the
chocolate into small pieces and
place it in a bowl
over a pan of simmering
water, stirring to
keep it from sticking. When
the chocolate has
completely melted and
there are no lumps,
remove the pan from the
heat and remove the
bowl.
Add the chocolate
to the flour mixture and
stir thoroughly. In
a separate bowl, beat the
cream with a hand
whisk until it thickens
slightly. Mix with
the flour mixture.
Pour the entire
mixture into the cake tin.
Flatten the top
with a flat knife which has been
dipped in boiling
water as this will help to
flatten the mixture
evenly.
Bake for 30-35
minutes until torte edges are
lightly browned.
Allow to cool and push up
the bottom of the
cake tin to remove the torte
from the tin. Let
the cake cool totally before
slicing.
Prep Time | 15 mins
ChillingTime | Overnight
Nutritional
Value
(per serving)
Calories 225
Total Fat 13g
Saturated Fat 4.9g
Carbohydrates 22g
Fibre 2.4g
Protein 7.5g
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