Valentine’s Day is around the corner and whipping up this luscious triple chocolate torte is a sure-fire way to show your sweetie that you care.  It’s undoubtedly a show stopper, covered in a glossy dark chocolate ganache and enrobed in white chocolate slices.  Not into V-Day?  Me either (sort of). You can totally whip up this crowd-pleasing dessert to celebrate just about anything, from a new job, birthdays, showers, housewarming, festivus, you name it; it’s definitely a special occasion dessert.

As much as I go to baking mixes to help me create gluten-free desserts, this one was an easy adaptation of a recipe I found in the Globe and Mail over the holidays.  It’s got such a small amount of flour in proportion to the chocolate and other ingredients so it was easy to swap in GF flour.  That being said, this dessert requires a) time b) planning and c) patience. All in all, it’s a pretty straight-forward recipe to make, Ie. it LOOKS way harder to make than it really is. And if you want to simplify, you can always make it a double chocolate torte and skip the white chocolate slices.

To break it down, this cake takes 3 steps. Step 1 is to make the cake. Step 2 is to make the white chocolate slices.  Step 3 is to make a ganache and assemble. Basically this cake involves a lot of chopping and melting chocolate (fun) and dishwashing (not so fun which – I suggest outsourcing this piece to husbands/boyfriends/roommates/other parties who want to eventually eat this masterpiece).

Making the white chocolate slices is so simple and gives the cake its ‘wow!youmadethatyourself?’ look.  Melt the white chocolate chunks and spread it onto a lined baking sheet to chill in the fridge. Once it’s chilled, simply remove and break into pieces and let your inner pastry chef/artist decorate. The more variations in the pieces, the better the cake looks.

The last part of the cake to make is the ganache which is dead simple to do. Seriously, just boil milk, pour it over chopped chocolate and stir to create a smooth and glossy chocolate spread. Pour onto the cooled prepared cake and spread around. It’s so much easier to make than icing or frosting and I love the silky rich taste so much that I just might ‘ganache’ all my cupcakes from now on.

So the next time you have a special occasion and 4 hours to spare, why not try making this amazing dessert? It’s so worth it and remember, after you serve this, you get to relish in all the adoring compliments while enjoying this decadent treat.

Valentine’s Day is around the corner and whipping up this luscious triple chocolate torte is a sure-fire way to show your sweetie that you care.  It’s undoubtedly a show stopper, covered in a glossy dark chocolate ganache and enrobed in white chocolate slices.  Not into V-Day?  Me either (sort of). You can totally whip up this crowd-pleasing dessert to celebrate just about anything, from a new job, birthdays, showers, housewarming, festivus, you name it; it’s definitely a special occasion dessert.

As much as I go to baking mixes to help me create gluten-free desserts, this one was an easy adaptation of a recipe I found in the Globe and Mail over the holidays.  It’s got such a small amount of flour in proportion to the chocolate and other ingredients so it was easy to swap in GF flour.  That being said, this dessert requires a) time b) planning and c) patience. All in all, it’s a pretty straight-forward recipe to make, Ie. it LOOKS way harder to make than it really is. And if you want to simplify, you can always make it a double chocolate torte and skip the white chocolate slices.

To break it down, this cake takes 3 steps. Step 1 is to make the cake. Step 2 is to make the white chocolate slices.  Step 3 is to make a ganache and assemble. Basically this cake involves a lot of chopping and melting chocolate (fun) and dishwashing (not so fun which – I suggest outsourcing this piece to husbands/boyfriends/roommates/other parties who want to eventually eat this masterpiece).

Making the white chocolate slices is so simple and gives the cake its ‘wow!youmadethatyourself?’ look.  Melt the white chocolate chunks and spread it onto a lined baking sheet to chill in the fridge. Once it’s chilled, simply remove and break into pieces and let your inner pastry chef/artist decorate. The more variations in the pieces, the better the cake looks.

The last part of the cake to make is the ganache which is dead simple to do. Seriously, just boil milk, pour it over chopped chocolate and stir to create a smooth and glossy chocolate spread. Pour onto the cooled prepared cake and spread around. It’s so much easier to make than icing or frosting and I love the silky rich taste so much that I just might ‘ganache’ all my cupcakes from now on.

So the next time you have a special occasion and 4 hours to spare, why not try making this amazing dessert? It’s so worth it and remember, after you serve this, you get to relish in all the adoring compliments while enjoying this decadent treat.