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Flourless Chocolate Almond Torte

5 from 2 votes
Flourless, fudgy, slightly dense, chewy, and slightly crunchy on the outside, my Flourless Chocolate Almond Torte recipe is a dream.
Flourless Chocolate Almond Torte topped with raspberries

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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.

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

A slice of Flourless Chocolate Almond Torte with raspberries.

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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Flourless Chocolate Almond Torte Recipe

5 from 2 votes
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
Prep Time 20 mins
Cook Time 45 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


  • 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)


  • 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.
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18 days ago

Thanks looks delicious! Would it be okay to use a sugar substitute like monk fruit sweetener instead of sugar?

2 months ago

great recipe. if i may ask… instead almond flour… it’s hard to find in my country/city… maybe…oats flour can do the job?

3 months ago

Hi Gemma, Can we leave out brandy? Please advise. Thanks.

3 months ago

Can I substitute the brandy?

LG Lyshon
LG Lyshon
3 months ago

It says flourless, but calls for almond flour…so not flourless?

3 months ago

What if I choose to use oil instead of butter in any recipe? Instead of 170g butter in this one, can I use oil and will it be the same measure? Thanks! Aamena

3 months ago

This looks great but is there a substitute I can use for Brandy?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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