This decadent gluten free dessert is a dinner party showstopper. I have been making this for years and absolutely love it. It is very rich, small slices only per portion, so this recipe will feed around 12 adults. No-one will think it is gluten free. It freezes really well too, so if you make it for the family and have half left over then consider cutting into portions and freezing them, that is unless you hide a piece away to have yourself when they’re all gone out of the house!
125g unsalted butter
400g cranberry coconut & chia granola, milled very finely in food processor
750g white chocolate
568 ml carton double cream
- Line the base and sides of a 23cm springform tin with baking parchment. Melt the butter in a pan and tip the finely milled granola into a bowl and pour melted butter on top. Mix well. Spread evenly over the base of the prepared tin and press down with a spatula or back of a large spoon. Chill for 15 mins to set.
- Using a vegetable peeler, shave approx. 2 tablespoons of chocolate by scraping down along the side of one of the bars. Put aside. This will be used to decorate the cake.
- Break the remaining chocolate into a bowl. Pour in half of the cream. Place the bowl over a saucepan of simmering water. Make sure the bowl does not touch the water. Leave the chocolate to melt in with the cream. Do not stir. This may take 30 mins. Once melted, remove from heat, stir until smooth, then leave for 15 mins or until just beginning to thicken, stirring occasionally. Don’t allow it to cool completely or the cream won’t fold in evenly.
- In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture.
- Pour over the granola base. Sprinkle the chocolate shavings on top and chill for 4-5 hours.
- Freeze the torte for 15 mins, then remove from the tin and serve.