Tortino al cioccolato col cuore, senza glutine | Pinkfoodshop

Gluten-free chocolate cake with heart

Oct 08, 2020Barbara Arlati

A famous dessert that exists in countless variations but is always good and impressive (provided that the inside really melts!). This version as well as super tasty is also sugar-free and gluten-free.

Ingredients for 4 pies:

  • 2 eggs
  • 50g of xylitol (or about 75g of erythrol)
  • 40g of ghee
  • 160g of 70% dark chocolate without sugar
  • 50g of almond flour
  • 10ml of vanilla extract
  • 1 pinch of salt


  • Melt 120g of chocolate with the ghee in a bain-marie and leave to cool for 10 minutes.
  • Spray single-portion pie cups (disposable aluminum ones are fine) with spray oil (or use ghee) and sprinkle with a little almond flour
  • To the chocolate that must have cooled down in the meantime, add the xylitol and the eggs one at a time, stirring constantly. Add the almond flour, vanilla extract and a pinch of salt.
  • Pour the mixture into the cups, in the center of each put 10g of chocolate (a whole piece)
  • Bake the pies at 190° in the static oven for 20 minutes.
  • Take them out of the oven, turn them upside down on the plate with which you want to serve them individually and, if you like, sprinkle them with powdered sweetener or cocoa. Serve them immediately or, once they have cooled, you can freeze them. Before serving, just put them in the oven for 6-7 minutes.

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