This is my all time favourite gluten free cake, yum! Who says you have to miss out on delicious moist tortes just because you are gluten free.
With Father’s Day just around the corner I’ve been thinking about how we will celebrate and while a big breakfast has always been part of our tradition my husband also loooooves cake. My eldest son has discovered the joy of baking this year so all three boys will be in the kitchen with me cooking up a storm. What do you like to do for Father’s Day?
Cherry Chocolate Hazelnut Torte
- 4 medium eggs separated
- 1 ¼ cups combined coconut and rapadura sugar
- 1 ½ cups ground hazelnuts
- 2 tsp baking powder
- 1 large jar of sour cherries
- 4 tbsp cornstarch
- 170 g of bittersweet chocolate, melted optional
- 1 cup whipping cream
- Extra shaved chocolate or chocolate sprinkles for decoration if desired.
- Preheat oven to 180°C
- Grease the bottom of a 8" or 9" springform pan and cover the bottom and sides with greaseproof paper.
- Whip the egg whites until foamy and add the sugar whipping until stiff.
- With a small fork whisk the yolks together and fold into the egg white/sugar mixture.
- Fold the nuts and baking powder into the egg/sugar mixture.
- Scrape the mixture into the prepared pan and bake for 30 minutes.
- Pour the cherries into a medium sauce pan and bring cherries to a boil
- Combine the cornstarch with a little water to create a paste. Add the cornstarch to the boiling cherries. Whisking or stir until the cornstarch is incorporated.
- Turn the heat down and let the cherries simmer for a few minutes until thickened then remove from heat. Set aside to cool.
- Remove cake from oven and cool completely.
- Optional extra - pour the melted chocolate over the top of the cake and spread it evenly. Let cool.
- When cherries have cooled, add them on top of the chocolate and refrigerate until ready to serve.
- De-pan the cake and transfer to a cake plate.
- Whip cream until stiff.
- Spread the whipped cream over the top of the cherries and garnish with shaved chocolate or chocolate sprinkles.