Gluten free chocolate torte

Name: Gluten free chocolate torte
Cuisine: British
Ingredients: 200 g dark chocolate (75% cocoa solids is best); 50 g raisins; 50 g morello or dried cherries (dried cranberries work too); 3 tablespoons brandy; 50 g butter; 150 ml double cream, lightly whipped; 225 g gluten free biscuits - I used ginger nut but you can vary; 100 g unsalted pistachio nuts - chopped; Silicon or loosed based cake tin - greased; Cocoa powder and thick double cream to serve

Bellhorse @barbara2017

My sister-in-law is gluten intolerant and I made this for her birthday . No baking, but a little bit of preparation required. Worth it though!

Bellhorse @barbara2017

My sister-in-law is gluten intolerant and I made this for her birthday . No baking, but a little bit of preparation required. Worth it though!

Saved

Ingredients

200 gdark chocolate (75% cocoa solids is best)
50 graisins
50 gmorello or dried cherries (dried cranberries work too)
3 tablespoonsbrandy
50 gbutter
150 mldouble cream, lightly whipped
225 ggluten free biscuits - I used ginger nut but you can vary
100 gunsalted pistachio nuts - chopped
Silicon or loosed based cake tin - greased
Cocoa powder and thick double cream to serve

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Steps

1

The day before you want to serve the torte soak the cherries and raisins in the brandy. Cover and leave overnight.
2

When you are ready to makes the torte, place broken chocolate and butter in a heatproof bowl and melt over a pan of simmering water on a very low heat. Do not let the bowl touch the water.After about 5 minutes the melted chocolate and butter mix should be glossy and smooth
3

Remove the bowl from over the water and cool the chocolate mixture for a few minute. Stir.
4

Fold in the lightly whipped double cream, followed by chopped pistachios, fruit soaked in brandy and chopped gluten-free biscuits.
5

Mix well and spoon into the prepared cake tin. Cover with cling film and chill in the refrigerator for at least 4 hours. (I usually make a day in advance to really bring out the flavours).
6

When you are ready to serve, remove from cake tin, place on a serving plate and dust with cocoa powder. Serve with cream and soft fruit if they are in season.