Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Gluten-Free Pistachio and Chocolate Torte

Cooking time: 
Under an hour
8 - 10
Preparation time: 
30-45 minutes
  • 150g pistachio kernels, unsalted and de-shelled
  • 120g ground almonds
  • 30g cocoa powder
  • 1tsp gluten free baking powder
  • 150g Billington’s Unrefined
  • Golden Caster Sugar
  • 150g Billington’s Unrefined
  • Light Muscovado Sugar
  • For the Topping
  • 100g milk chocolate
  • 100g white chocolate
  • 23cm, loose bottomed round cake tin, greased and the base lined with baking paper Kenwood Food Processor or Mini Chopper
  1. Preheat the oven to 170C/150C fan/gas mark 3. Place the egg yolks and one white into a large mixing bowl, and the remaining whites into another.
  2. Place the pistachios, ground almonds, cocoa powder, baking powder and Billington’s sugars into a Kenwood food processor or Mini Chopper. Blitz into a fine powder and beat this powder into the egg yolks to make a very thick batter – this will be very thick indeed but don’t give up!
  3. In a separate Pyrex mixing bowl, whisk the egg whites until stiff peaks form. Gently scoop these on top of the other mixture, and fold together carefully – you will need a bit of elbow grease, but try not to deflate the egg whites.
  4. When well incorporated, pour this into the prepared baking tin, and into the preheated oven. Bake for 40-50 minutes, or until the torte gently springs back when lightly touched.
  5. Allow to cool for 5 minutes, before turning out from the tin and resting on a wire rack until completely cool.
  6. To finish, melt the chocolates separately – the best way is in Pyrex heatproof bowls over pans of barely simmering water. Drizzle the chocolates randomly over the torte to create a messy, chocolaty pattern.

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