![Flourless Chocolate Almond Torte topped with raspberries](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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Hi Bold Bakers!
WHAT YOU GET IN THIS RECIPE: A disarmingly, unassuming cake that will wow you with its intense, delightful flavor. Seriously, be prepared for a delicious surprise!
This flourless chocolate almond torte may not look like it, but it is a powerhouse of a dessert. It’s super moist, super chocolately, and it gets its richness from the addition of almond flour. That almond flour doesn’t just amp the flavor; it also adds to its incredible texture. I also whip my egg whites for this recipe, which gives the cake the right amount of lift.
This simple torte is fudgy, slightly dense, chewy on the inside, and has a slight crunch on the outside.
![A Flourless Chocolate Almond Torte with raspberries, presented on a cake stand.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Flourless Chocolate Almond Torte is, by definition, gluten-free!")
What’s The Difference Between A Cake And A Torte?
While they may look similar, there’s are major differences between cakes and tortes. While they share most of the same ingredients, a torte is flourless, making them denser than cakes. Tortes also don’t have any leavening agents, like baking powder or baking soda, so they tend to be much shorter than a cake.
What Type Of Chocolate Should I Use For A Flourless Torte?
Since this torte has very few ingredients — and chocolate is the main flavor — you have to use the best quality chocolate that you can find for the best final product. Stick to chocolate around the 70% cacao range so you really get those chocolately flavors instead of just sweetness. Two good brands to look for are Ghirardelli, Baker’s and Guittard. If you’re looking for a deep-dive into chocolate, check out my full Guide To Chocolate here.
What Tools You Need To Make Flourless Chocolate Almond Torte
- Measuring cups and spoons
- 8-inch (20cm) springform pan
- Parchment paper
- Small saucepan or microwave-safe bowl
- Mixing bowls
- Stand mixer or handheld electric mixer
Gemma’s Pro Chef Tips For Making Flourless Chocolate Almond Torte
- For cakes or desserts that feature chocolate as the prominent flavor, always use the best quality chocolate that you can find. Bittersweet chocolate is best in this recipe. It has a high cocoa content, allowing the chocolate flavor to shine.
- This cake is terrific paired with a dollop of homemade whipped cream or raspberry sauce!
- If you have access to other nut flours, you can use an equal amount of this in place of the almond flour.
- If you don’t have almond flour, you can grind your own in a food processor. Use blanched almonds for the best texture. Here is my step-by-step guide.
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Prep Time 20 minutes mins
Cook Time 45 minutes mins
Flourless, fudgy, slightly dense, chewy, and slightly crunchy on the outside, my Flourless Chocolate Almond Torte recipe is a dream.
Author: Gemma Stafford
Servings: 8 people
Ingredients
- 1 cup (6oz/170g) bittersweet chocolate (finely chopped)
- 1 ½ cups (6oz/170g) butter (softened)
- 4 large eggs (separated and at room temperature)
- 1 ½ tablespoons brandy
- ½ cup (4oz/115g) plus ½ cup (4oz/115g) granulated sugar (divided)
- 1 cup (4oz/115g) almond flour
- ¼ teaspoon salt
- Cocoa powder (for dusting)
Instructions
Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) springform pan and line the bottom with parchment paper. Set aside.
Place the chocolate and butter in a small saucepan over low heat or microwave-safe bowl and stir gently (or 30 seconds at a time in the microwave) until melted. Set aside.
In a medium bowl, whisk together the egg yolks and ½ cup (4oz/115g) of sugar until thick and pale, then stir in the chocolate mixture, brandy, almond flour, and salt.
Using a stand mixer or handheld electric mixer, whip the egg whites in a medium bowl until soft peaks form, then add the remaining ½ cup (4oz/115g) sugar, one tablespoon at a time, and continue to whip to stiff, glossy peaks.
Fold in half of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining whites.
Spread the batter evenly into your prepared pan and bake for 35-45 minutes, until a skewer inserted into the center has a few moist crumbs attached. Let cool and set for at least 4 hours before serving.
Dust with cocoa powder and serve with a little whipped cream. Store in an airtight container at room temperature for up to 3 days.