Rich, citrusy + satisfying. AND gluten free. What a win!
12 oz unsweetened chocolate
3/4 cup butter
1 cup sugar
6 egg whites
Zest of 2 oranges (3 tbsp set aside for frosting)
1 473ml carton whipping cream
1/2 cup icing sugar
2 cups water 1.5 cups granulated sugar
3tbsp blood orange zest
Preheat oven to 350. Grease a 9 inch springform pan.
Begin mixing egg whites on low, add sugar ( a little at a time) once they begin to foam, while still mixing. Add salt.
Mix on medium high until stiff peaks form.
In a heat-proof bowl set over a pot with simmering water, melt chocolate and butter until smooth. Let cool a bit.
Slowly fold chocolate mixture into egg white mixture.
Pour into springform pan, bake for 20-30 mins, until a toothpick stuck into the centre has only a few crumbs.
Set aside to cool
Mix whipping cream and icing sugar until slightly stiff.
In the meantime, add water, blood orange zest and sugar to a pot. Bring to a boil, then simmer for 20-30 minutes, until reduced by half.
Strain syrup into a heatproof bowl, then allow to cool.
Slowly add 3/4 of a cup of syrup to whipped cream until incorporated.
Spread over torte and serve immediately.