Sunday, December 5, 2010

cornmeal chocolate torte with balsamic vinegar glaze (gluten-free)

Light, airy, melt in your mouth, yum, friggin' delicious and rich.  All words used to describe this torte.  I came across this recipe in a Longo's (a grocery store in the GTA) flyer of all places. It immediately appealed to me as something different, but also because it's another gluten-free recipe to add to my list.

I brought it to work and people loved it.  It doesn't get better than that for me.  Positive feedback makes me so happy and yet, I always strive to get people's honest opinions...because that's the only way to improve.  One thing that was super nice about this torte is the rich chocolatey flavour that is not overpowered by it being too sweet. The balsamic glaze added a unique flavour and next time I would put more on.  I was a bit cautious.  Overall, a great recipe for chocolate lovers with or without gluten intolerances!

Cornmeal Chocolate Torte with Balsamic Glaze
from the Longos Flyer

1 cup water
¼ cup cornmeal
1/3 cup ground almonds
1/3 cup butter
6 oz. bittersweet chocolate chopped
3 eggs, separated
2/3 cup sugar
1 tsp vanilla
1 tbsp icing sugar
3 tbsp balsamic vinegar
1 tbsp amaretto

  1. Preheat oven to 350 degrees F and prepare a 9inch spring form pan by putting a parchment circle on the bottom.
  2. Bring water to boil, reduce heat and add cornmeal, stirring until thickened. (about 3 minutes).
  3. Add ground almonds, butter and chocolate, cooking for about 1 minute more until melted and smooth. Set aside to cool.
  4. Beat together egg yolks, 1/3 cup sugar and vanilla in a bowl.
  5. In a separate bowl, beat egg whites with the remaining sugar until they form stiff but moist peaks.
  6. Add egg yolks to the cornmeal/chocolate/almond mixture.
  7. Fold in egg whites until no streaks remain, being careful not to over mix.
  8. Pour into pan and bake for about 35 minutes, until set.  Combine glaze ingredients (icing sugar, balsamic vinegar and amaretto).  Allow torte to cool slightly, and poke holes in it with a toothpick.  Using a pastry brush, put glaze all over the top of the cake.
  9. Serve warm with ice cream and additional glaze if desired.

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