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Recipe: Low Sugar and Gluten Free Chocolate Torte by Kate Henry

PUBLISHED: 09:00 02 September 2015

Kate Henry's gluten-free chocolate torte.

Kate Henry's gluten-free chocolate torte.


Kate Henry from The Great British Bake Off shares a guilt-free dinner party recipe – perfect for chocoholics who want reduce their sugar intake

“This is rich and mature,” says Kate. “Perfect for a dinner party. My tip would be to tell them there is hardly any sugar in it, after they have enjoyed it!”

You will need

A buttered 15cm fluted flan tin or if you have a larger one, just use half again or even double the quantities. You can even use a cake tin if you prefer. It’s very rich, so you won’t need a huge portion. Use whatever you have!

If you wish to make this dairy free, that’s easy peasy, just substitute the butter in the recipe for coconut oil.


• 50g dark chocolate - at least 70% cocoa content

• 100g unsalted butter

• 100g ground almonds

• A pinch of salt

• 25g Cocoa powder

• 1 teaspoon vanilla extract

• 2 eggs separated

• 70g Xylitol

• 5g Stevia powder (I use the pure powdered Stevia that is 10 times sweeter than sugar)

• Extra cocoa powder for dusting


Set your oven to 150-160C

1. Roughly chop the dark chocolate and add to a saucepan with the butter over a very low heat. Remove from the heat when the butter has almost melted and the chocolate has begun to melt and let the residual heat continue the process.

2. Add the ground almonds, cocoa powder, salt and vanilla extract to the chocolate and butter mix and combine well. Allow to cool completely.

3. Separate the eggs into two separate bowls and whisk the egg whites until they form stiff peaks.

4. Add the Xylitol and Stevia to the yolks in a separate bowl and then add to the chocolate mixture in the saucepan, mix well.

5. Next fold in the whisked egg whites, taking care not to knock out too much of the air you have whisked in.

6. Dollop gently into your flan tin/cake tin and smooth the surface.

7. Place in your preheated oven for 45 minutes.

8. Remove from tin and allow to cool. Dust with Cocoa powder and serve with fresh cream or crème fraiche. Yum. (And if you don’t tell them there’s almost no sugar in this, I won’t either!)


Like this? Read our interview with Kate Henry.

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