Gluten-Free Pistachio and Chocolate Torte Recipe

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  • Gluten-free
serves: 8 - 10

John Whaite has created a series of recipes, designed to encourage everyone to rise up and join the baking revolution during National Baking Week (14th-20th October 2013). Visit for more baking recipes, hints and tips


  • 6 large eggs
  • 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
  • Equipment:
  • 23cm, loose bottomed round cake tin, greased and the base lined with baking paper
  • Kenwood Food Processor or Mini Chopper


  • 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

  • Place the pistachios, ground almonds, cocoa powder, baking powder and Billington’s Golden Caster and Light Muscovado sugar 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

  • 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

  • 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

  • Allow to cool for 5 minutes, before turning out from the tin and resting on a wire rack until completely cool

  • 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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