Published On: Thu, Jul 7th, 2016

Squidgy chocolate, almond and prune torte

This rich, fruity and ever-so-slightly boozy chocolate, almond and prune torte is a must-try recipe! And it’s particularly scrumptious when served with double cream or a little crème fraîche.

Squidgy chocolate, almond and prune torte

Squidgy chocolate, almond and prune torte

By Lucinda Bruce-Gardyne (

Serves 8-10 | Prep 25 mins plus soaking | Cook 35-40 mins | Calories 366 (per serving)


  • 55g (2oz) ready-to-eat prunes, pitted, roughly chopped
  • 50ml (1¾fl oz) brandy or Amaretto
  • 3 medium free-range eggs, separated
  • 140g (5oz) caster sugar
  • 200g (7oz) gluten-free dark chocolate, roughly chopped
  • 110g (4oz) unsalted butter or dairy-free baking margarine, diced
  • 100g (3½oz) ground almonds
  • 40g (1½oz) cornflour
  • Oil, for greasing
  • Double cream or crème fraîche, to serve
  1. Soak the prunes in the brandy for 30 minutes.
  2. Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) springform tin with butter and line the base with greased greaseproof paper.
  3. Beat the egg yolks with the caster sugar on high speed until thick and creamy.
  4. Place the chocolate and 2 tbsp water in an ovenproof bowl, sitting on the rim of a small pan of simmering water. Stir the melting chocolate and water together until smooth. Slowly incorporate the butter, a few pieces at a time, to form a smooth, shiny liquid.
  5. Pour the melted chocolate mixture over the whisked egg yolks and gently fold together using a large metal spoon.
  6. Sift the ground almonds and cornflour over the chocolate mixture, add the soaked prunes and brandy and gently fold through.
  7. In a clean, dry bowl, whisk the egg whites until they form firm peaks. Stir a large spoonful into the chocolate mixture, then gently fold in the remaining egg whites.
  8. Pour the mixture into the tin and bake in the centre of the oven for 35-40 minutes, until the centre of the torte is just set. Leave to get cool in the tin on a wire rack.
  9. Run a sharp knife around the edge of the torte, remove the tin and lining paper, then transfer to a serving dish.
  10. Serve in narrow slices with double cream or a dollop of crème fraîche on the side.

51btjtOX+7LThis recipe is taken from The Genius Gluten Free Cookbook by Lucinda Bruce-Gardyne,  photography by Joff Lee, published by Vermilion.
(RRP £14.99)

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