Decadent Gluten-Free Black Forest Torte

Allergens

Gluten-Free, Dairy, Eggs, Nuts

Ingredients

• 6 oz gluten
• free dark chocolate
• 1 cup unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 3/4 cup almond flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 cups fresh cherries, pitted and halved
• 1 cup cherry preserves
• 2 cups heavy whipping cream
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9 inch round cake pans with parchment paper.
2. In a double boiler, melt the chocolate and butter until smooth. Remove from heat and whisk in sugar, eggs, and vanilla extract until well combined.
3. In another bowl, sift together almond flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk, until batter is smooth.
4. Divide batter evenly between prepared pans and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in pans on wire racks.
5. In a separate bowl, beat whipping cream until soft peaks form set aside.
6. To assemble the torte, place one cake layer on a serving plate and spread half of cherry preserves over the top. Top with half of the whipped cream, followed by a layer of cherries.
7. Place second cake layer on top, then repeat layers: preserves, whipped cream, and cherries. Dust with powdered sugar if desired.

Chef’s Insight

When making this torte, use fresh cherries for optimal flavor and texture.

Notes

... (Include any additional information or tips for making this recipe.)