Chocolate Blueberry Torte ( Gluten free )
Ingredients:
1 C. Gluten free blend flour
2 tsp. Baking powder
3 Tbsp. Premium dry cocoa
1/2 tsp. Xanthan gum
6 Eggs, separated
1 C. Granulated sugar
1 C. Fresh blueberries
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour a 9" springform pan. Set aside
3. Separate egg yolks from egg whites and set the whites aside
4. In a large mixing bowl beat egg yolks and sugar together until yolks have lightened in colour
5. Blend flour, B. powder, cocoa and xanthan gum together and add to yolk/sugar mixture and beat on medium speed until light and fluffy. Add blueberries and continue to beat on medium speed until blueberries are well mixed into the batter
6. Beat egg whites with electric mixer on high speed until stiff but not dry. Fold whipped egg whites into wet mixture and mix until just combined
7. Pour batter into springform pan and place in oven for 45 to 50 minutes until cake tests done in the centre with a toothpick or cake tester.
8. Allow to cool before loosening ring from sides of cake.
9. Cut into wedges when cooled completely
Makes 8 wedges
