Gluten-Free Hungarian Chocolate Torte

Gluten-Free Hungarian Torte pictured is the cake at an angle. Tasty cake

5 from 1 vote

Gluten-Free Hungarian Chocolate Torte

Gluten-Free Hungarian Chocolate Torte is a decadent cubed-shaped sponge cake filled with a rum-infused mousse topped with a ganache frosting.

Course Dessert

Cuisine Hungarian

Keyword Cheese Crackers Gluten-Free, Gluten-Free Chocolate Cake, Gluten-Free Chocolate Rum Infused Mousse Torte, Gluten-Free Chocolate Torte Recipe, Gluten-Free Hugarian Rigó Jancsi Torte, Gluten-Free Hugarian Rigó Jancsi Torte Recipe, Gluten-Free Hungarian Chocolate Torte, Gluten-Free Rigó Jancsi Torte, Gluten-Free Rigó Jancsi Torte Recipe, Hugarian Rigó Jancsi Torte Recipe, Hungarian Chocolate Torte Recipe, Hungarian Gluten-Free Chocolate Torte Recipe, Rigó Jancsi Chocolate Torte

Prep Time 6

Cook Time 5

Allowing to chill 3 30

Total Time 3 41

Servings servings

Calories 179kcal

Author LaRena Fry

Equipment

1 Square Cake Mold 6

1 Acetate Cake Collar Tape

1 1/4 Sheet Pan

1 " class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons

1 Icing Spatula

1 " class="wprm-recipe-equipment-link" target="_blank">Spatula

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