Gluten-Free Hungarian Chocolate Torte is an elegant and decadent mixture of sponge cake and rum-laced, creamy mousse filling. Needless to say, it is a traditional Hungarian Coffeehouse dessert. A luxurious and melt in your mouth torte you won’t be able to forget. Not to mention, chocolate is the way to a woman’s heart. With Mother’s Day around the corner, this easy-to-make dessert will make you a hero for the day. Furthermore, who doesn’t love chocolate cake with a chocolate mousse filling? Believe it or not the cake only takes 5 minutes to bake.
Gluten-Free Hungarian Chocolate Torte
Is it even possible to not like chocolate? I know the answer is yes. However, I love chocolate. Nonetheless, it is so European to add a slight amount of alcohol to a cake. In my humble opinion, it elevates a cake. Consequently, the hardest thing about this cake is putting a cake layer into the square cake mold to hold its shape. Moreover, I highly suggest using an acetate cake collar to help with the shaping of the cake.
Most importantly, this stunning show-stopping steakhouse dessert is easy to make at home. Needless to say, while this cake may appear difficult it is so very easy to make. Believe it or not, the cake bakes in 5 minutes. Indeed, it takes longer to make the filling and glaze than the cake. Generally speaking, it is made in a cube shape. Nevertheless, it could be made into any shape desired.
Of course, in the middle of the two thin cake tiers is the ultimate rum-infused chocolate mousse cream. Incidentally, the rum can be left out or rum flavoring can be used. It should be noted that it is also called Rigó Jancsi.
Gluten-Free Hungarian Chocolate Torte Chef Notes:
In conclusion, any home chef can make this decadent cake. As a matter of fact, with the right tools, we can accomplish anything we set our minds to. Without a doubt one of the easiest cakes to make. Clearly, the hardest part is waiting for the mousse cream to set up. Last but not least, let me know in the comments what you think by tagging #larenascorner.
Gluten-Free Hungarian Chocolate Torte
Cake Ingredients:
- 1/2 cup almond flour
- 1/2 cup cassava flour
- 2 tbsp powdered cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 3 whole eggs
- 1/4 cup powdered monk fruit sweetener
- 1/2 cup monk fruit sweetener
- * 1 tbsp espresso or water with 1 tsp instant coffee or espresso (optional)
Directions:
First preheat the oven to 500 F. Yes, you heard that correctly. Second, add parchment paper to a 1/4 sheet pan. Third, spray the parchment with avocado oil and sprinkle monk fruit on top. Fourth, in a bowl blend together the almond flour, cassava flour, cocoa, baking powder, and salt and set aside. Next, blend together the eggs, powdered monk fruit sweetener, and monk fruit sweetener until thick and incorporated. Finally, add in the espresso and blend until combined. Next, slowly add the flour mixture to the liquid batter and blend. 
Scrape down the sides and blend until well incorporated. Next, pour the batter into the center of the pan and spread the mixture evenly out.
Place into the oven and bake for no more than 5 minutes. Remove from oven and allow to cool. Once the cake has cooled, cut it in half and set it aside.
Filling Ingredients:
- 1 tbsp cold water
- 1 tbsp unflavored gelatin
- 2 tbsp unsweetened powdered cocoa
- 3 tbsp powdered monk fruit sweetener
- 2 tbsp maple sugar
- 3 cups heavy cream
- 1 tsp instant coffee
- 1/8 tsp salt
- 1 1/2 cup dark chocolate
- 2 oz chopped chocolate
- *6 tbsp rum (optional)
Directions:
First, combine the water and gelatin and allow it to bloom for 10 minutes. Second, stir together the cocoa and sweetener. Thirdly, add the cream to a double boiler and add sweetener mixture, instant coffee, salt, and gelatine and stir until combined. Continue stirring until dissolved. Finally, bring it to a simmer. Remove from heat. Next, stir in the chocolate until melted. Lastly, stir in the rum. Transfer one cup of warm filling to a bowl and stir in chopped chocolate. This will be the final glaze. Stir until smooth and set aside. Finally, transfer the remaining filling to a bowl. Chill until cold and thick for a minimum of three hours.
Syrup For Torte
Ingredients:
- 1/4 cup water
- 2 tbsp dark rum
- 2 tbsp maple sugar
Directions:
Bring water and maple sugar to a boil. Remove from heat and stir in the rum.
Gluten-Free Hungarian Chocolate Torte Assembly:
First, place half the cake inside a six-inch cubed mold for cakes. Second, place acetate tape inside the mold to help shape the cake. Third, using a pastry brush brush the syrup on top of the surface of the cake.
Next, using a mixer beat the filling until thick and lighter in color. Spread all of the fillings over the cake aligning the sides of the cake. Finally, brush the remaining syrup over the second piece of cake. Place the cake syrup side down on top of the filling. Rewarm the glaze over low heat until pourable. Start in the center and using an uneven spatula spread it over the sides. Place in the fridge and chill for 2 hours before serving. 
Without a doubt, best served at room temperature.
For a variation add 2 tbsp of apricot jam into the filling.
Gluten-Free Hungarian Chocolate Torte
Equipment
Ingredients
Chocolate Torte
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup cassava flour
- 2 tbsp powdered cocoa
- 1 tsp baking powder
- 1/4 tsp pink salt
- 3 whole eggs
- 1/4 cup powdered monk fruit sweetener
- 1/2 cup monk fruit sweetener
- 1 or 1 tbsp or tsp espresso or instant espresso or instant coffee granules
Hungarian Rum Mousse Filling
- 1 tbsp ice-cold water
- 1 tbsp unflavored gelatin
- 2 tbsp powdered cocoa
- 3 tbsp monk fruit sweetener
- 2 tbsp maple sugar
- 3 cups heavy cream
- 1 tsp instant coffee granules
- 1/8 tsp salt
- 1 1/2 cups dark chocolate
- 1 oz. bittersweet chocolate chopped up
- 6 tbsp gluten-free Rum or flavored Rum *optional
Torte Rum Syrup
- 1/4 cup water
- 2 tbsp maple syrup
- 2 tbsp Rum or Flavored Rum *optional
Instructions
Hungarian Chocolate Torte
- First preheat the oven to 500 F. Yes, you heard that correctly.
- Second, add parchment paper to a 1/4 sheet pan.
- Third, spray the parchment with avocado oil and sprinkle monk fruit on top.
- Fourth, in a bowl blend together the almond flour, cassava flour, cocoa, baking powder, and salt and set aside.1/2 cup almond flour, 1/2 cup cassava flour, 2 tbsp powdered cocoa, 1 tsp baking powder, 1/4 tsp pink salt
- Next, blend together the eggs, powdered monk fruit sweetener, and monk fruit sweetener until thick and incorporated.3 whole eggs, 1/4 cup powdered monk fruit sweetener, 1/2 cup monk fruit sweetener
- Finally, add in the espresso and blend until combined.1 or 1 tbsp or tsp espresso or instant espresso or instant coffee granules
- Next, slowly add the flour mixture to the liquid batter and blend.
- Scrape down the sides and blend until well incorporated.
- Next, pour the batter into the center of the pan and spread the mixture evenly out.
- Place into the oven and bake for 5 minutes no more.
- Remove from oven and allow to cool.
- Once the cake has cooled cut it in half and set it aside.
Rum Mousse
- First, combine the water and gelatin and allow it to bloom for 10 minutes.1 tbsp ice-cold water, 1 tbsp unflavored gelatin
- Second, stir together the cocoa and sweetener.2 tbsp powdered cocoa
- Thirdly, add the cream to a double boiler and add cocoa sweetener mixture, instant coffee, maple sugar, salt, and bloomed gelatine stir until combined.3 cups heavy cream, 1 tsp instant coffee granules, 1/8 tsp salt, 2 tbsp maple syrup, 3 tbsp monk fruit sweetener
- Continue stirring until dissolved.
- Finally, bring it to a simmer.
- Remove from the heat.
- Next, stir in the chocolate until melted.1 1/2 cups dark chocolate
- Lastly, stir in the rum.
- Transfer one cup of warm filling to a bowl and stir in chopped chocolate.1 oz. bittersweet chocolate chopped up
- Remove from heat and add in rum.6 tbsp gluten-free Rum or flavored Rum
- This will be the final glaze. Stir until smooth and set aside.
- Finally, transfer the remaining filling to a bowl.
- Chill until cold and thick for a minimum of three hours.
Torte Rum Syrup
- Bring water and maple syrup to a boil.1/4 cup water, 2 tbsp maple sugar
- Remove from heat and stir in the rum.2 tbsp Rum or Flavored Rum
Assembling the Torte
- First, place half the cake inside a six-inch cubed mold for cakes.
- Second, place acetate tape inside the mold.
- Thirdly, using a pastry brush brush the syrup on top of the surface of the cake.
- Next, using a mixer beat the filling until thick and lighter in color.
- Spread all of the fillings over the cake aligning the sides of the cake.
- Finally, brush the remaining syrup over the second piece of cake.
- Place the cake syrup side down on top of the filling.
- Rewarm the remaining filling over low heat until pourable.
- Start in the center and using an uneven spatula spread it over the sides.
- Place in the fridge and chill for 1 hour before serving.
- Serve at room temperature.
- This torte is traditionally cube-shaped, feel free to use any shaped pan to bake it in.
Notes
| Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| calories 179 | |
| % Daily Value * | |
| Total Fat 8 g | 12 % |
| Saturated Fat 2 g | 11 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 66 mg | 22 % |
| Sodium 183 mg | 8 % |
| Potassium 76 mg | 2 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 4 g | 18 % |
| Sugars 5 g | |
| Protein 6 g | 12 % |
| Vitamin A | 14 % |
| Vitamin C | 45 % |
| Calcium | 9 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
