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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Gluten Free Flourless Chocolate Torte

 Gluten-Free Flourless Chocolate Torte


Gluten-Free Flourless Chocolate Torte

This Flourless Chocolate Torte is a rich, decadent dessert that’s naturally gluten-free. It boasts an intense chocolate flavor and a dense, fudgy texture. Perfect for special occasions or when you need a show-stopping dessert!

Ingredients (Serves 8-10):

  • 8 oz (225g) bittersweet or semisweet chocolate (60-70% cocoa), chopped
  • 1/2 cup (115g) unsalted butter, plus extra for greasing
  • 3/4 cup (150g) granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs, at room temperature
  • Optional: 1 tbsp cocoa powder or powdered sugar for dusting

For serving:

  • Whipped cream, fresh berries, or chocolate ganache (optional)

Instructions:

  1. Prepare the Pan:

    • Preheat your oven to 375°F (190°C).
    • Grease an 8-inch round cake pan and line the bottom with parchment paper.

  2. Melt Chocolate and Butter:

    • In a heatproof bowl, combine the chopped chocolate and butter.
    • Melt over a double boiler or microwave in 20-second intervals, stirring until smooth. Remove from heat and let cool slightly.

  3. Mix in Sugar and Salt:

    • Stir the granulated sugar and salt into the melted chocolate until fully incorporated.

  4. Add Eggs and Vanilla:

    • Beat the eggs into the chocolate mixture, one at a time, mixing well after each addition. Stir in the vanilla extract.

  5. Bake the Torte:

    • Pour the batter into the prepared pan and smooth the top with a spatula.
    • Bake for 25-30 minutes, or until the edges are set and a thin crust forms on top. The center should still be slightly soft.

  6. Cool Completely:

    • Allow the torte to cool in the pan for 10 minutes.
    • Carefully invert it onto a serving plate and peel off the parchment paper. Let it cool completely before dusting with cocoa powder or powdered sugar.

  7. Serve:

    • Slice and serve with whipped cream, fresh berries, or a drizzle of chocolate ganache for an extra touch of indulgence.

Tips and Variations:

  • Espresso Boost: Add 1 tsp of instant espresso powder to the batter to enhance the chocolate flavor.
  • Citrus Twist: Stir in 1 tsp of orange zest for a subtle citrus note.
  • Make Ahead: The torte can be made a day in advance and stored in the refrigerator. Bring to room temperature before serving.

Would you like a recipe for a complementary sauce or topping to pair with this torte?

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