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‘For the Love of Chocolate and St Valentine’, this recipe is adapted from a fabulous friend, work colleague and health based chef who most of you know as ‘Little Gem’ aka Gemma Hobson: Gemma is a superb health-focused chef. She concentrates mainly on paleo foods and meals and cooks for people with serious illness. I have adapted ‘Gemma’ GF Chocolate Brownie recipe and turned it into this incredible GF brownie torte but truthfully Gemma had done the hard work for me. Thanks Gems.

Serves 8-12.

Ingredients

  • 225 grams dark chocolate (70% cocoa solids)
  • 225 grams butter
  • Zest of 1 blood orange
  • 20 ml freshly squeezed orange juice
  • ¼ teaspoon ground cardamom
  • 200 grams coconut or rapadura sugar
  • 3 large eggs
  • 300 grams ground almonds
  • 70 grams chopped pistachio nuts
  • 3-4 slices thinly sliced blood orange (opt*)
  • 8” cake tin with removable base
  • Vegetarian
  • Gluten Free
  • Dairy Free: Use coconut oil instead of butter
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Method

  1. Break chocolate and place in a heatproof bowl, add in butter. Sit over a pan (bain-marie) of barely simmering water and let chocolate melt, stirring occasionally. Then remove from heat and allow to cool slightly. Lightly grease cake tin, set aside.
  2. Beat sugar, eggs, orange zest and orange juice in a separate bowl. Add to cooled chocolate and gently mix.
  3. Mix in ground almonds, cardamom and ¾ of the chopped pistachio.
  4. Bake at 150c for 45 minutes. 10 minutes before end, sprinkle leftover pistachio nuts on top of brownies and thinly sliced blood orange if using and finish cooking.
  5. Remove from oven, allow to cool before removing from tin.
  6. Store in airtight container.

Maggie's Tips

  • Best baked a day ahead of time as it is easier to handle and cut
  • Replace pistachio nuts with walnuts or hazelnuts