Gluten-Free White Chocolate and Apricot Torte
- Makes10 to 12 servings
- Cook Time1 hour
- Active time plus cooling25 minutes active, plus cooling
- 1
Cheesecake meets flourless chocolate cake in this elegant, impressive dessert. But instead of being pure indulgence, the torte is healthy-ish. Made with reduced-fat cream cheese and nonfat Greek yogurt, it is sweetened only with honey, white chocolate and the finishing layer of Bonne Maman Apricot Fruit Spread. Cornstarch helps set the texture, so it’s also gluten free. The light, delicate texture comes from thoroughly aerating the batter using the whisk attachment of the stand mixer rather than the paddle. Reduced-fat cream cheese, sold in block form and sometimes labeled as Neufchâtel cheese, contains about a third less fat than standard cream cheese; don’t use “light” cream cheese sold in tubs, as it contains additives and stabilizers that will affect the texture of the torte. For make-ahead convenience, the baked and cooled torte can be covered and refrigerated for up to three days before it’s finished with the apricot spread and almonds.
Produced by Milk Street for Bonne Maman.
Don’t begin making the batter until the cream cheese, yogurt and eggs are at room temperature. If they are cold, they won’t aerate properly and, when the white chocolate is added, the mixture won’t form a stable emulsion that rises well during baking. And after adding the chocolate, be sure to whip the batter until it’s very thick, which takes about 8 minutes.
Step 1
Heat the oven to 325°F with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray; line the bottom with a round of kitchen parchment, then mist the parchment. In a small microwave-safe bowl, microwave the chocolate on 50 percent power, stirring every 30 seconds, until melted and smooth; set aside.
Step 2
In a stand mixer with the whisk attachment, whip the cream cheese, yogurt, honey, cornstarch, vanilla and salt on high until light and fluffy, scraping the bowl as needed, about 2 minutes.
Step 3
With the mixer running on medium-low, add the eggs one at a time, mixing for 30 seconds after each addition and occasionally scraping the bowl. Increase to medium and whip for 1 minute to ensure the mixture is well combined, scraping the bowl once or twice. With the mixer running on low, slowly add the melted and cooled chocolate. Increase to high and whip until the batter is very thick and the whisk leaves a trail, 7 to 8 minutes.
Step 4
Pour the batter into the prepared pan. Bake until firm in the center when gently pressed with a fingertip, the top is light golden brown and the sides begin to pull away from the pan, 35 to 40 minutes. Cool completely in the pan on a wire rack, about 1 hour; the center will settle and deflate slightly. Run a paring knife around the edge of the pan to loosen the sides. Invert the torte onto the rack and lift off the pan. Peel off and discard the parchment, then re-invert the torte onto a patter.
Step 5
In a small bowl, stir the apricot spread to loosen it. Scrape it onto the center of the torte and, using an offset spatula, spread in an even layer, leaving a ½-inch border at the edge. Scatter the almonds around the edge. Using a vegetable peeler, shave white chocolate curls, allowing them to fall onto the edge of the torte; alternatively, use a rasp-style grater to grate the chocolate. Serve immediately at room temperature or refrigerate uncovered for up to 4 hours and serve chilled.
