Gluten Free Pistachio and Chocolate Torte Recipe #NationalBakingWeek

Happy National Baking Week, it kicks off today, Monday 14th October. It’s a lovely excuse to bake your favourite recipe and enjoy a delicious treat. After all, National Baking Week only comes once a year! We already started celebrating it, we attended Baketopia Edible Pop-up over the weekend and tried lovely cakes created by Miss Cakehead and some of the finest food artists in the country.

I love Chocolate Torte, and they didn’t seem that hard to make when I attended a baking masterclass with John Whaite celebrating National Baking Week . John made a lovely Gluten Free Pistachio and Chocolate Torte and it was very tasty.

Gluten Free Pistachio and Chocolate Torte Recipe (by John Whaite)

Ingredients:

6 large eggs, separated
150g pistachio kernels, unsalted and de-shelled
120g ground almonds
30g cocoa powder
1tsp gluten free baking powder
150g Billington’s Unrefined
Golden Caster Sugar
150g Billington’s Unrefined
Light Muscovado Sugar

For the Topping

100g milk chocolate
100g white chocolate

Equipment: 23cm, loose bottomed round cake tin, greased and the base lined with baking paper Kenwood Food Processor or Mini Chopper

Gluten Free Pistachio and Chocolate Torte

Method:

Preheat the oven to 170C/150C fan/gas mark 3. Place the egg yolks and one white into a large mixing bowl, and the remaining whites into another.
Place the pistachios, ground almonds, cocoa powder, baking powder and Billington’s sugars into a Kenwood food processor or Mini Chopper. Blitz into a fine powder and beat this powder into the egg yolks to make a very thick batter.
In a separate Pyrex mixing bowl, whisk the egg whites until stiff peaks form. Gently scoop these on top of the other mixture, and fold together carefully – you will need a bit of elbow grease, but try not to deflate the egg whites.
When well incorporated, pour this into the prepared baking tin, and into the preheated oven. Bake for 40-50 minutes, or until the torte gently springs back when lightly touched.
Allow to cool for 5 minutes, before turning out from the tin and resting on a wire rack until completely cool.
To finish, melt the chocolates separately – the best way is in Pyrex heatproof bowls over pans of barely simmering water. Drizzle the chocolates randomly over the torte to create a messy, chocolaty pattern.