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About Pyrex

Gluten Free Pistachio and Chocolate Torte

Nb people : 8
Preparation time : 20min
Heat : 170°C
The ingredients
  • - 6 large eggs, separated 
  • - 150g pistachio kernels, unsalted and de-shelled 
  • - 120g ground almonds 
  • - 30g cocoa powder 
  • - 1tsp gluten free baking powder 
  • - 150g caster sugar 
  • - 150g light brown muscovado sugar 

For the Topping

  • - 100g milk chocolate 
  • - 100g white chocolate 

23cm, loose bottomed round cake tin, greased and the base lined with baking paper

  1. 1. Preheat the oven to 170C/150C fan/gas mark 3. Place the egg yolks and one white into a large mixing bowl, and the remaining whites into another. 
  2. 2. Place the pistachios, ground almonds, cocoa powder, baking powder and sugars into a food processor and blitz into a fine powder. Pour this powder into the bowl with the egg yolks and beat together – this will be very thick but don’t give up! 
  3. 3. In a separate mixing bowl, whisk the egg whites until stiff peaks form. Gently scoop these on top of the other mixture, and fold together carefully – you will need a bit of elbow grease, but try not to deflate the egg whites. 
  4. 4. When well incorporated, pour this into the prepared baking tin, and into the preheated oven. Bake for 40-50 minutes, or until the torte gently springs back when lightly touched. 
  5. 5. Allow to cool for 5 minutes, before turning out from the tin and resting on a wire rack until completely cool. 
  6. 6. To finish, melt the chocolates separately – the best way is in heatproof bowls over pans of barely simmering water. Drizzle the chocolates randomly over the torte to create a messy, chocolaty pattern.
Gluten intolerance seems to becoming more and more common. That is no excuse not to enjoy home baked goodies. This torte is spectacular, and really hits the sweet spot. Due to the large amount of nuts, it does keep particularly well and is probably even