Delicious Hungarian Chocolate Torte

Gluten free? Butter free? Surely not… Hungarian Chocolate Torte

I have to say, I was initially incredibly skeptical that something without butter or flour could ever taste good. I have to admit that I now see the error in my ways. It is genuinely possible, and I have friends who will also attest to this. I give you this recipe on two conditions: Firstly, that you will not eat it without ice cream and strawberries. Secondly, that you will use a properly greased springform pan. On that note, my friends, enjoy and bake responsibly.

gluten free butter free hungarian chocolate torte

gluten free butter free hungarian chocolate torte

Ingredients:

  • 4 Eggs, Separated

  • 1/3 Cup Caster Sugar

  • 1/3 Cup Almond Meal

  • 250g Dark Chocolate, chopped

  • 150mL pure cream, whipped

How to:

  • Pre-heat oven to 160 degrees and grease a 20cm spring-form cake pan.

  • Combine the egg yolks and sugar in a bowl. Once combined, add almond meal and continue stirring.

  • Melt the 250g dark chocolate (preferrably in a heat-proof bowl over a pot of simmering water). Pour and stir through half into the egg yolk/sugar/almond meal bowl and leave the other half to cool.

  • Beat the egg whites until stiff peaks form, and then fold the egg whites through the egg yolk/sugar/almond meal mixture.

  • Pour the mixture into the spring-form cake pan, and put in the oven for 30 or so minutes.

  • Remove the cake and let it cool. When the cake is completely cooled, whip the pure cream. Stir through the rest of the dark chocolate  very roughly (i.e. only 3 or so stirs) so it gives a marble effect, and spoon it over the cooled cake.

  • Hide from your family, or you will not get a look in of this piece of heaven.

This cake doesn’t refrigerate well once you have put the cream on top, so is best for dinner parties where you know the whole thing will be demolished in a short period of time. If I am having a dinner party that afternoon, I find that making it earlier that day (leaving it at room temperature on a wire rack) and then just making the cream part last minute works best.

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Lauren Gatt
Psychology Student at Macquarie University
Lauren is a 24 year old Psychology student who has a particular interest in how our diets and lifestyle impact our mental health. She is also a mad keen baker, a runner and self-appointed kitchen all-star. What she hopes to bring to Eat Real Food is a way of making the research on the links between diet and mental health interesting and accessible. She hopes to inspire Eat Real Food readers to think about their food choices more deeply, and educate people in the kitchen so that they have more choices. She also enjoys talking about herself in the third person.

Lauren Gatt

Lauren is a 24 year old Psychology student who has a particular interest in how our diets and lifestyle impact our mental health. She is also a mad keen baker, a runner and self-appointed kitchen all-star. What she hopes to bring to Eat Real Food is a way of making the research on the links between diet and mental health interesting and accessible. She hopes to inspire Eat Real Food readers to think about their food choices more deeply, and educate people in the kitchen so that they have more choices. She also enjoys talking about herself in the third person.

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