Gluten-Free Cajun Chocolate Torte with Spicy Strawberry Sauce

Allergens

Eggs, Dairy (Butter)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 3 large eggs, room temperature
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• 2 cups fresh strawberries, hulled and halved
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cayenne pepper (adjust to taste)
• 1 tablespoon unsalted butter

Instructions

1. a. Preheat oven to 350°F (180°C). Grease and line an 8 inch springform pan with parchment paper, then grease the parchment. b. In a large bowl, whisk together the gluten free all purpose flour, cocoa powder, sugar, salt, cinnamon, nutmeg, allspice, and black pepper. c. Add eggs one at a time to the dry ingredients, mixing well after each addition. Stir in the vegetable oil, milk, and vanilla extract until fully combined. d. Pour the batter into the prepared springform pan and smooth the top. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack. e. In a saucepan, combine the strawberries, sugar, cornstarch, and cayenne pepper. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble. Remove from heat and stir in the butter. Allow to cool slightly before using. f. To serve, slice the cooled torte into two equal portions. Place one portion on a serving plate, top with half of the strawberry sauce, then place the second portion on top. Drizzle with the remaining sauce and serve immediately.

Chef’s Insight

The cayenne pepper in the strawberry sauce adds a subtle heat that complements the rich chocolate flavor without overwhelming it. Adjust the amount of cayenne to your taste preference.

Notes

This recipe uses gluten-free all-purpose flour for a dessert that is both Cajun-inspired and suitable for those with gluten sensitivities.