I want to start by wishing all the mothers out there a Happy Early Mother’s Day!
I recently saw a poll on facebook. It read: What do mother’s want most for Mother’s Day?
So, what do Mom’s like receiving most on Mother’s Day? Drumroll please…
The leading response was, “Anything their kids make them”.
Awesome. They better be right because this is what I’m making my mom!
It’s Decadent. Rich. Chocolatey. Dense. Oh-so-Delicious. One of my faves. I could literally eat this cake until I’m sick.
Flourless (gluten-free!) Chocolate Torte
(recipe slightly adapted from Whole Foods Market)
- 1 package chocolate Candiquik
- 1 cup plus 3 Tbsp butter
- 1/2 cup sugar
- 6 eggs
- 1 cup unsweetened cocoa powder
- 1 Tbsp milk
- 1 Tbsp honey
- 1/4 tsp vanilla extract (gluten-free)
- Preheat over to 375 degrees F.
- Spray a 9-inch spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too.
- Break CANDIQUIK bar in half. In the microwaveable CANDIQUIK tray, add 1 cup (2 sticks) of butter (cut into cubes) and 8 oz (half of the package) of CANDIQUIK and microwave on high for 45 sec-1 minute. Stir and continue in 15 sec increments, stirring between each increment, until melted and completely blended. Be careful to NOT overheat the Candiquik.
- Once completely melted and mixed pour the CANDIQUIK mixture into a large bowl. Add sugar and mix well.
- Add one egg and whisk well. Repeat until all the eggs have been added.
- Sift cocoa powder into the mixture and stir until just blended.
- Pour the batter into the prepared spring form pan and bake for 35-40 minutes, or until torte has risen and the top has formed a thin crust. The torte should be just firm in the center when done.
- Cool for 10 minutes, then invert onto a plate by releasing the sides of the spring form pan.
- The chocolate glaze can be made once the torte has cooled completely…
- Break off two squares from the unused CANDIQUIK from earlier (you will have 2 squares leftover after these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
- Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to cool for 5 minutes.
- Pour the glaze over the cooled torte and use a spatula or the backside of a spoon to smooth the along the top and sides of the torte. Place torte, uncovered, in the fridge for 30 minutes. This allows the glaze to set and makes it that makes easier to slice!