Gluten-Free Tex-Mex Chocolate Chili Torte with Mango-Lime Drizzle

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup gluten
• free all
• purpose flour 3/4 cup granulated sugar 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground chipotle chili pepper 1 cup whole milk, room temperature 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 1 large egg, room temperature 6 ounces dark chocolate, finely chopped 1/4 cup unsalted butter, cubed 1 ripe mango, peeled and diced 2 tablespoons lime juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the gluten free all purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, kosher salt, ground cinnamon, and ground chipotle chili pepper.
3. Add the milk, vegetable oil, vanilla extract, and egg to the dry ingredients. Stir until well combined and smooth.
4. In a microwave safe bowl, combine the chopped dark chocolate and cubed butter. Microwave in 20 second intervals, stirring between each interval, until fully melted and smooth.
5. Pour the melted chocolate mixture into the batter and mix until well combined.
6. Pour the batter into the prepared springform pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the torte cool completely in the pan on a wire rack.
8. In a blender, combine the diced mango and lime juice. Blend until smooth and pourable.
9. Drizzle the mango lime mixture over the cooled torte and serve immediately.

Chef’s Insight

To enhance the spiciness of the dish, sprinkle a touch of cayenne pepper on top of the drizzle.

Notes

Be sure to use gluten-free all-purpose flour for a truly gluten-free dessert.