One of the perks of my job is that I can fill in the blanks and add recipes where they’re needed. I also usually take the liberty of not giving myself recipes that will be time-consuming to create. Sometimes this backfires because what I think will be easy ends up taking forever, and then there’s no turning back! This recipe took much trial and error to perfect, but we got it. You’re going to love it!
Gluten Free Chocolate Espresso Torte
- Cooking and Prep: 3 h
- Serves: 10
Make the Cake
Preheat oven to 350°F (180°C). Line a 9- or 10-inch springform pan with Gefen Easy Baking Parchment Paper.
Melt chocolate, oil, and dissolved coffee in a double boiler. Remove from heat and let cool for approximately 10 minutes. Using a whisk, mix in sugar, vanilla, and eggs one at a time. Then add the potato starch and almonds.
Bake for 30 minutes, or until toothpick comes out with brownie pieces but not liquidy. Allow to cool.
Melt all ganache ingredients in a double boiler, stirring until combined. Pour ganache over cooled cake.
Photography: Hudi Greenberger.
Styling: Renee Muller.