Diablo Torta (Gluten Free Chocolate Cake)

By • September 6, 2013 • 0 Comments



Author Notes: Sinful, rich, nutty, dense chocolate cake that has a kick. A spicy cayenne kick!
This will get anyone's mojo going. I developed this when I needed a chocolate fix. Since I love nuts, I added chocolate with hazelnuts and almond amaretti cookies.
Marisa R

Makes 4-6

  • 1 cup amaretti cookies
  • 1 cup raw almonds with peel
  • 1 150g lindt hazelnut chocolate bar; melted
  • 4 lg eggs
  • 2/3 cups sugar
  • 1/2 brick cream cheese
  • 1/4 teaspoon ground cayenne pepper
  • 1 cup amaretti cookies
  • 1 cup raw almonds with peel
  • 1 150g lindt hazelnut chocolate bar; melted
  • 2/3 cups sugar
  • 1/2 brick cream cheese
  • 1/4 teaspoon ground cayenne pepper
  • 4 lg eggs
  1. Place cookies, almonds and sugar in a food processor, pulse to a fine crumb. Add eggs, cream cheese and melted chocolate. Stir in cayenne, blend well.
  2. Grease or spray 4-6 ramekins. Distribute among ramekins; place them on a baking sheet. Place in a preheated 350F for 20min. Garnish with berries and whipped cream if desired
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small