CHRISTMAS OFFER Subscribe for £25 today CLICK HERE

Recipe: Low Sugar and Gluten Free Chocolate Torte by Kate Henry

PUBLISHED: 09:00 02 September 2015

Kate Henry's gluten-free chocolate torte.

Kate Henry's gluten-free chocolate torte.


Kate Henry from The Great British Bake Off shares a guilt-free dinner party recipe - perfect for chocoholics who want reduce their sugar intake

“This is rich and mature,” says Kate. “Perfect for a dinner party. My tip would be to tell them there is hardly any sugar in it, after they have enjoyed it!”

You will need

A buttered 15cm fluted flan tin or if you have a larger one, just use half again or even double the quantities. You can even use a cake tin if you prefer. It’s very rich, so you won’t need a huge portion. Use whatever you have!

If you wish to make this dairy free, that’s easy peasy, just substitute the butter in the recipe for coconut oil.


• 50g dark chocolate - at least 70% cocoa content

• 100g unsalted butter

• 100g ground almonds

• A pinch of salt

• 25g Cocoa powder

• 1 teaspoon vanilla extract

• 2 eggs separated

• 70g Xylitol

• 5g Stevia powder (I use the pure powdered Stevia that is 10 times sweeter than sugar)

• Extra cocoa powder for dusting


Set your oven to 150-160C

1. Roughly chop the dark chocolate and add to a saucepan with the butter over a very low heat. Remove from the heat when the butter has almost melted and the chocolate has begun to melt and let the residual heat continue the process.

2. Add the ground almonds, cocoa powder, salt and vanilla extract to the chocolate and butter mix and combine well. Allow to cool completely.

3. Separate the eggs into two separate bowls and whisk the egg whites until they form stiff peaks.

4. Add the Xylitol and Stevia to the yolks in a separate bowl and then add to the chocolate mixture in the saucepan, mix well.

5. Next fold in the whisked egg whites, taking care not to knock out too much of the air you have whisked in.

6. Dollop gently into your flan tin/cake tin and smooth the surface.

7. Place in your preheated oven for 45 minutes.

8. Remove from tin and allow to cool. Dust with Cocoa powder and serve with fresh cream or crème fraiche. Yum. (And if you don’t tell them there’s almost no sugar in this, I won’t either!)

Like this? Read our interview with Kate Henry.

If all this talk of baking has got you running for the kitchen, head over to Great British Life to find the best baking accessories.

Shop with us at Great British Life

More from Baking

Tuesday, August 15, 2017

Whether you have strawberry or raspberry jam on your scones, or prefer Earl Grey to English breakfast tea - we've found 12 of the best tearooms that Devon has to offer

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today

subscription ad

Follow us on Twitter

Like us on Facebook

Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life