A bake-ahead dessert that is impressive, chocolatey, fudgy, and even better the next day? Yes, please! This flourless (yes, gluten free!) dark chocolate torte is an easy cake to whip up, with a hack to save you time. Turn it into a true showstopper with the mascarpone whip, roasted almond toffee shards, and sweet raspberries.
Instructions
- Prepare the barbecue for cooking using indirect medium-low heat (baking setting- 170°C-190°C) and preheat as directed. Refer to Step 13 for information on Premium Gas Barbecue settings and set up methods.
- Prepare the barbecue for cooking using indirect medium-low heat (baking setting-170°C-190°C) and preheat as directed. Refer to Step 13 for information on Weber Q settings and set up methods.
- Prepare the charcoal barbecue for cooking using indirect medium-low heat (baking setting- 170°C-190°C). Refer to Step 13 for information on how to set up a Weber Kettle.
- Grease a Weber Small Round Frying Pan with butter. Line the pan with baking paper.
- In a microwave-safe bowl, melt the dark chocolate and butter on 50% power for 3 minutes, or until just melted.
- Whisk in 180 g of the sugar, and once the mixture has cooled slightly, whisk in the eggs, one at a time.
- Fold in the almond meal and baking powder until just combined. Pour the batter into the frying pan.
- Once the barbecue has preheated, adjust it to the settings for indirect medium-low heat. Bake the torte with the lid closed for 30 to 35 minutes, or until a skewer inserted into the centre comes out mostly clean (similar to a brownie).
- Once the barbecue has preheated, adjust it to the settings for indirect medium-low heat. Place the frying pan on the trivet. Bake the torte with the lid closed for 30 to 35 minutes, or until a skewer inserted into the centre comes out mostly clean (similar to a brownie).
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the torte in the centre of the cooking grill, between the two charcoal baskets. Bake the torte with the lid closed for 30 to 35 minutes, or until a skewer inserted into the centre comes out mostly clean (similar to a brownie).
- Once the torte has cooked, remove it from the barbecue and let it rest for 20 minutes. When the torte has cooled slightly and firmed up, remove it from the pan and place it on a cake cooling rack until cooled. Refrigerate until ready to serve.
- To make the toffee: clean the frying pan and line a baking tray with baking paper.
- Prepare the barbecue for cooking using direct medium heat (180°C-230°C) and preheat as directed.
- Prepare the barbecue for cooking using direct medium heat (180°C-230°C) and preheat as directed. Refer to Step 13 for information on settings and set up methods on a Weber Q.
- Prepare the charcoal barbecue for cooking using direct medium heat (180°C-230°C).
- Add the remaining 200 g caster sugar to the frying pan. Once the barbecue has preheated, place the pan on the barbecue. Close the lid and let the sugar melt over direct medium heat for 5 to 7 minutes, or until it starts melting around the edges. Stir as needed to ensure even melting. Once caramel is mostly melted, keep the barbecue lid open and continue stirring until it reaches a dark amber colour (stay close to the barbecue, as the sugar can quickly burn). Carefully pour the toffee onto the lined baking tray and sprinkle with chopped almonds. Let it sit for at least 30 minutes. Break the toffee into shards when ready to serve.
- For the mascarpone whip, whip the mascarpone and thickened cream in a large bowl until stiff peaks form. Refrigerate until required.
- When ready to serve, decorate the torte with the mascarpone, raspberries, cocoa, and toffee shards.
- Indirect heat is not available on a Weber Traveler
Mascarpone Whip
Try Weber Connect
For Smart Barbecuing
