Chocolate Tort, gluten-free
I am combining 2 recipes: the one for the crust is from the FODMAP diet and Sue Shepherd's books. The filling combines another 2 recipes to create a cake - it feels a bit lighter and does not need whipped cream on top, though maybe you could. Check out the tips for additional ideas and have fun.
Method
- 1
Step 1
Preheat the oven to 180 degrees. (Always use top/bottom heat when baking.) Grease a standard size tart tin (23 cm).
- 2
Step 2
Combine the flours, Maizena, xanthan gum and sugar in a mixer. Process for 10 seconds. Add the butter and process until the mixture looks like breadcrumbs. Add the water one spoonful at a time to form a soft dough. Wrap the dough in plastic wrap and leave to cool in the fridge for 30 minutes.
- 3
Step 3
Roll the dough between 2 sheets of baking paper and fit into the tart tin. Cut away the edges, cover with parchment paper and blind bake (with beans or rice) 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 the afternoon if we have guests coming.
- 4
Step 4
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, beating well after each egg. Add the Cointreau and chilli powder.
- 5
Step 5
Pour the filling into the tart tin and bake for 30 minutes or until just set. Allow to cool before serving. Sprinkle with chocolate shavings or serve with whipped cream.
Good to know
This is a little lighter than the chocolate chilli cheesecake. It is really good and you should eat it within 2-3 days. You can play with the flavours: instead of Cointreau, use vanilla essence or hazelnut liqueur. Sprinkle with almond slices. Let me know - always looking for new ways to serve this.
Hungry for more allergy-friendly ideas?
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