Chocolate Torte (Gluten Free)

What a light, delicious, and easy dessert this is.  A springform pan is great if you want to unmold the torte for presentation purposes, but not necessary.  It won’t change the spectacular taste.  If you’re in a crunch for time, make it in individual servings, like parfait glasses.

Chocolate Torte (Gluten Free)

Chocolate Torte (Gluten Free)

Ingredients

    Crust
  • 3/4 cup dates
  • 3/4 cup chopped almonds
  • 1/2 cup chocolate pieces*
  • Filling
  • 1 cup milk
  • 47 large marshmallows (about 10 oz)
  • 8 oz chocolate (about), to your liking, broken-up
  • 1 pint whipping cream, whipped
  • Topping
  • Small chocolate pieces or shavings
  • Toasted sliced almonds (optional)

Instructions

    Crust
  1. Place dates in the bowl of a food processor and process until broken up in small pieces. Add nuts and chocolate and process until they are chopped together. Press into a greased springform pan (you can use any pan if you aren't worried about presentation).
  2. Filling
  3. In a medium saucepan over low heat, melt together milk and marshmallows, stirring constantly. Remove from heat.
  4. Add chocolate and mix until melted and smooth. Cool.
  5. When cooled, fold together the chocolate mixture and the whip cream.
  6. Top with chocolate shavings and almonds.
  7. Refrigerate at least 6 hours before serving.
  8. * The chocolate you use is up to you, it can be like a Hershey bar or chocolate almond, or dark, or Special Dark (Hershey's). You'll need about 9-10 oz total.
  9. Note: Refrigerate your bowl and beaters, before you whip the cream.
  10. If you like the flavor of coffee with your chocolate, try a teaspoon of instant espresso dissolved with the milk and marshmallows.
http://www.centexcooks.com/chocolate-torte-gluten-free/