Salted dark choc and cardamom torte with an oaty base

Naturally gluten free deliciousness. Perfect light dessert for a special occasion.

Base

Ingredients:

50g granulated sugar

100g quinoa flakes

200g oatmeal

120g unsalted butter at room temp

2 heaped tbsp cacao

Method:

1. Preheat oven to 180C

2. With you hands mix the butter and oatmeal together with your hands until a crumb consistency is formed

3. Add the rest of the ingredients

4. Bake for 20 minutes in a circular, greased 30cm tin

5. Leave to cool and lower oven to 160C

Torte

Ingredients:

Seeds crushed from 7 cardamom pods (you can alter this to your taste)

120g roasted hazelnuts

20g almond flour

1/2 tsp salt

120g dark chocolate

125g butter

6 eggs separated (Keep both no waste here)

2 tbsp cacao

Method:

1. Roast hazelnuts and wiz up in a blender (keep an eye on these)

2. Mix the hazelnuts and almond flour together and blanch with enough water to sit above the mix

3. In a bain marie melt the chocolate and butter and leave to cool slightly

4. Use an electric whisk to whisk the egg whites to stiff peak (meringue-stye)

5. Clean the whisk and in a separate bowl while the egg yolks and sugar until they turn pale and fluffyishh

6. Add the chocolate + butter mix to the egg yolk mix along with the blanched flour mix, cacao, salt and cardamom.

7. Slowly fold in the fluffy egg whites to incorporate as much air as possible since there is no raising agent here other than what you have created!

8. Bake for 50 minutes peaking on it half way through

9. When you bring it out it will settle down and deflate a little but don't worry it will still be light and delicious

10. I served with double cream which it can handle as the torte is so light and fluffy.