Indulge in a heavenly creation with our Chocolate Almond Torte—a gluten-free delight that combines rich bittersweet chocolate, velvety butter, and the nutty goodness of almond flour. This sumptuous dessert is a testament to the marriage of luxurious flavors and effortless elegance. Whether it’s a special occasion or a simple craving for decadence, this torte promises to satisfy every chocolate lover’s palate.
In our household, the Chocolate Almond Torte isn’t just a dessert; it’s a symbol of celebration and joy. I remember the first time I made this torte for my husband’s birthday—it was love at first bite. The richness of the chocolate, combined with the delicate hint of almond, created a symphony of flavors that left us craving for more. Since then, it has become a staple in our home, gracing our table on birthdays, anniversaries, and any occasion worthy of celebration. Each slice is not just a treat for the taste buds but a sweet reminder of the love and laughter shared with family and friends.
Why This Chocolate Almond Torte Shines:
- Decadent Chocolate Bliss: Made with premium bittersweet chocolate and velvety butter, this torte offers an indulgent experience with every bite.
- Gluten-Free Goodness: Perfect for those with gluten sensitivities or anyone seeking a flourless dessert option, this torte is crafted with almond flour, adding a delightful nuttiness to the flavor profile.
- Versatile and Elegant: Whether served as a stunning finale to a dinner party or enjoyed with a cup of coffee on a lazy afternoon, this torte effortlessly elevates any occasion.
Ingredients:
- 200 grams (7 oz.) bittersweet or semisweet chocolate, roughly chopped
- 170 grams (¾ cup + 2 tablespoons) unsalted butter
- 4 large eggs, separated
- 1 ½ tablespoons brandy, optional
- 200 grams (1 cup) granulated sugar
- 100 grams (1 cup) almond flour/ground almonds
- ¼ teaspoon salt
- Cocoa powder, for dusting
Instructions:
- Preheat the oven to 350°F/180°C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- In a medium heat-proof bowl, combine chocolate and butter. Microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, set the bowl over a saucepan of simmering water, ensuring the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
- In a large bowl, whisk egg yolks and ½ cup (100g) sugar by hand for about a minute until pale and thick. Stir in the melted chocolate mixture, brandy (if using), almond flour, and salt.
- In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
- Using a spatula, fold one-third of the egg white mixture into the chocolate mixture until mixed. Fold in the remaining mixture in 2 additions until combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow it to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
- Before serving, sift cocoa powder over the cake. Serve chilled or at room temperature.
Notes: For added indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. This torte can be stored, well-wrapped, in the refrigerator for up to 4 days or frozen for longer preservation. Allow it to thaw in the refrigerator overnight before serving.
