Gluten Free Chocolate Truffle Torte

I have been pondering for a while if I could make the torte gluten free since there is already so little flour in the recipe. Recently, I have had more people come into my life that either have celiac disease or are gluten sensitive, so I tried to give it a whirl. I considered substituting gluten flour, but I decided to just omit the flour because there was only 2 tablespoons in the original recipe and plenty of egg whites to act as a binding agent. If you are looking for a recipe that will WOW everyone and please those who are dairy free and/or gluten free, this is the recipe for you!

Ingredients
Cooking spray
12.5 squares (5oz) Dark Chocolate Dream chocolate
¾ cup + 2T sugar
½ cup rice milk
3large egg yolks
2 tsp vanilla extract
2 tsp Kahlua or coffee extract
¼ tsp salt
3 large egg whites at room temperature
2 tbsp all-purpose flour
·      Heat oven to 350F
·      Line the bottom of an 8” springform pan with wax paper and lightly spray the bottom and sides with the vegetable spray.
·      Wrap bottom of pan with foil (and up the sides by 2 inches).
·      Place the chocolate in a microwave proof bowl.
·      Microwave on high for 1.5-2 minutes to melt until smooth.
·      In a small sauce pan, combine ¾ cup sugar and rice milk. Whisk together and ook for 2 minutes over medium heat, whisking constantly until smooth.
·      Whisk the milk/sugar mixture into the melted chocolate until smooth.
·      Stir in egg yolks, vanilla, Kahlua (or coffee extract) and salt.
·      Beat egg whites in a large mixing bowl at medium speed until foamy. You want the egg whites to form stiff, shiny peaks. 
·      Gradually beat in the remaining ¼ cup sugar; increase speed to high and beat just until stiff, but not dry. Be careful not to over mix to point of being dry.
·      With a rubber spatula, gently fold egg whites into the chocolate mixture, at a time.
·      Fold in flour
·      Spread in prepared pan.
·      Place springform pan in a roasting pan.
·      Pour enough water to reach 1” up the side of the pan.
·      Bake for 30 minutes.
·      Remove pan from water.
·      Cool 10 minutes on a wire rack
·      Discard foil. Remove sides of the pan and cool cake completely.
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