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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.
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.
Get More Cake Recipes:
- Apple Cider Donut Cake
- Best-Ever Chocolate Cake with Whipped Chocolate Ganache
- Best-Ever Vanilla Cake
- Best-Ever Carrot Cake
- Best-Ever Vanilla Buttercream Frosting
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help.
Try These Recipes!
Flourless Chocolate Almond Torte Recipe
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.
Thanks looks delicious! Would it be okay to use a sugar substitute like monk fruit sweetener instead of sugar?
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?
Hi Gemma, Can we leave out brandy? Please advise. Thanks.
Can I substitute the brandy?
Thanks
It says flourless, but calls for almond flour…so not flourless?
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
This looks great but is there a substitute I can use for Brandy?