Last week when I made chocolate covered strawberries, I decided I wanted something a little more decadent to go with them on the dessert plate. I made these chocolate dipped brownie torte wedges and they were a big hit!
Cooking Note: The torte is not going to be very tall, but that is intentional. These wedges are supposed to be petite and cute after all. You can also make this recipe in a 9 inch springform pan, but the cooking time will be slightly different.
CHOCOLATE DIPPED BROWNIE TORTE WEDGES
8 ounces semisweet or bittersweet chocolate (I used half and half)
1 cup brown sugar
3/4 cup butter or butter substitute, melted
2/3 cup almond meal
3 Tablespoons sweet rice flour
5 eggs, separated
1/4 cup milk or milk substitute
1 Tablespoon vanilla
1 teaspoon baking powder
DIP COATING:
Melted mixture of semisweet and bittersweet chocolate for dipping wedges (6 oz maybe)
DIRECTIONS:
Preheat the oven to 350 degrees. Grease and line a 10 inch spring form pan with parchment paper (9 inch will be fine, but baking time might be a little different). Melt the chocolate for the brownie wedges (leaving chocolate for topping aside) in a double boiler over very low heat, stirring until smooth. Add the sugar and stir until dissolved. Stir in the melted butter and vanilla. Remove from heat and stir in the almond meal and sweet rice flour. Add the egg yolks one at a time, stirring well after each addition. Add the baking powder. Whisk the egg whites in your stand mixer or in a large mixing bowl until they reach soft peaks and fold them in the batter. Pour the mixture into the prepared pan. Bake in the oven for 40-45 minutes until firm (the surface of the cake might crack during baking and this is ok). Let it cool in the pan for 45 minutes on a wire rack or until cool. Remove the side of the springform pan, but let the cake remain on the bottom of the springform pan. Place the torte in the freezer for 1 hour to cool. Prepare the melted chocolate for dipping the torte wedges. You can melt the chocolate in the microwave or with a double boiler. Once the torte is cool, cut it in petite small wedges (think tea party) and dip the tips of wedges in chocolate. The torte wedges should be cool/dense enough to do this without a problem. Place in a sealable container on parchment paper and store in the refrigerator until ready to serve. I think these torte wedges are best the day after they are made. Perfect make ahead dessert for parties!
Note: I made these especially for my gluten-free sisters. Even though I am on a diet, I find it hard not to spoil them when they come over. I just had to do extra cardio this week.
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Posted on May 9th, 2008 by Natalie
Filed under: Brownie Recipes
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Wow, these look so good I might just make them tomorrow! Thanks for great recipes!
These were SO good! Thanks for spoiling me! Definitely need to make fast plans to move next door.
Those seriously look like they came out of a 5 star restaurant for dessert. Great picture – makes me hungry!
The picture of this dessert is perfect! Yes, I agree with Gluten Free Steve…looks like it came from a 5 star restaurant! I will definitely make this. Mother’s Day might be the day!
WOW, looks so good, could you tell me what I could use to substitute the almond meal?
Any suggestions for a substitute for sweet rice flour? What about tapioca starch or arrowroot starch? Thanks!
Off the subject a bit, but I’m asking a few bloggers…which gluten free flours do YOU refrigerate? I’ve got them ALL packed in my fridge which is a bit much. Just wondering!
By the way, that torte looks amazing!
This looks delicious! Mmmm, I think you just motivated me to make something to this effect with coconut flour (no almonds for me still
) for my own lil wedding dessert. I was going to just do a mini coconut macaroon, but this sounds much more appealing right now. Thanks! I hope all is going well
xoxo
Cindy
Thanks everyone!
Betty- Are you allergic to nuts? If not, I would try experimenting with almond meal because it really is excellent in gluten free baking. For results closest to mine, I would use almond or hazelnut meal- you can grind nuts in a small food processor (mine was cheap!) to make your own. There is not much flour in this recipe though, so try sub’ing another flour if you need to but watch your liquid content.
M- Another starch would work great! I would go with tapioca myself.
Sarah- Refrigerate as many gluten free whole grain flours as you can- I would prioritize based on use. If you go through a lot of brown rice flour there may be no need to refrigerate it. Your seldom used teff flour might be a good choice for the refrigerator (just to give an example).
Cindy- Great idea using coconut flour. I would watch your liquid content in that case. Anything chocolate dipped is very festive! You will have to let us know how the reception goes- are you making all the food gluten-free? I am excited for you!
xoxo
~Oh yum!
You torte looks great!
[...] Take a look at these decadent chocolate dipped brownie torte wedges from a gluten free [...]
When do you add the baking powder?
Stacy,
After the egg yolks- I updated the post. Thanks for bringing that to my attention!
I had to substitute coconut flour for the almond meal too. I didn’t add any extra liquid (but it could have used a TOUCH more)
BTW, when does the milk go in. I think we did it fine, but I seem to be missing it from the instructions.
ABSOLUTELY awesome, though I have to yell at DH to not take a bunch of them to work each night.
*Sigh*
Kelly- Thanks for commenting! Coconut flour sounds awesome for this recipe. I agree with you though, I would probably add more liquid. I am glad they turned out with the coconut flour. I have some coconut flour and will give it a try too. My DH loves these too.
I made these last night, and was frustrated that the milk isn’t in the instructions. So, I added it before the egg whites at the end. Turned out just fine. However, the chocolate coating seems a little too firm. And maybe next time I’ll do white chocolate for some color!
O my goodness! thats all i can say.. thanks so much for this recipe i was so sad when i started my gluten free diet but since i found your site i have found hope.. as in this recipe!!!
I notice that none of the gluten-free brownie recipes I have seen call for xanthum gum, whereas all other baked good recipes do? Is there a reason for that? Should I be adding xanthum gum anyway? If so how much?
Thanks!
Janette
I baked this up and drizzled the chocolate on top and entered a few pieces in the local county fair. I had to enter it with the rest of the gluten containing treats as there was no gluten free category. It won second place. Thanks for the wonderful recipe.