Time to bake
Chocolate Tort, gluten-free
I combining 2 recipes: The one for the crust is from the FODMAP diet and Sue Shepard’s books.
The filling is combining another 2 recipes to create a cake- feels a bit lighter and does not need whipped cream on top, tough maybe you could…
Check out the tips for additional ideas and have fun.
140 g rice flour
40 g soy flour
90 g Maizena (corn starch)
1 tsp Xanthan gum
55 g fine sugar
160 g cold butter
5-6 tbsp of ice cold water
175 g 70% dark chocolate melted and cooled slightly
225 g mascarpone
1/4 cup maple syrup
1 tsp of cointreau
1 small pinch of chili powder
Preheat the oven to 180 degrees. (always use top/bottom heat when baking) Grease a standard size tart form (23 cm)
Combine the flours,maizena, Xanthan gum and sugar in a mixer. Process for 10 seconds. Add the sugar and butter and process until mixture looks like breadcrumbs. Add the water one spoonful at the time to form a soft dough. Wrap the dough in plastic wrap and leave to cool in fridge for 30 minutes.
Roll the dough between 2 sheets of baking paper and fit into the tart form. Cut away the edges, cover with parchment paper and blind bake (with beans or rice etc..) for 20 minutes until very lightly browned. Remove the weights and leave to cool. i often do this step in the morning and then the filling in afternoon if we have guests coming.
Lower the oven to 160 degrees. To make the filling beat the mascarpone, chocolate and maple syrup in a small bowl. Add the eggs one at a time. Beat well after each egg. Add the Cointreau and chili powder.
Pour the filling into the tart form and bake for 30 minutes or until just set. Allow to cool before serving.
Sprinkle with chocolate shavings or whipped cream
This is a little lighter than the chocolate chili cheese cake. It’s really good and you should eat within 2-3 days. You can play with the flavors instead of Cointreau use vanilla essence or hazelnut liqueur. spinkle with Almond slices etc.. Let me know- always looking for new ways to serve this.