The Chocolate Dessert You Never Knew You Needed!
This homemade chocolate torte is a must-try for its rich, fudgy texture and intense chocolate flavor. It’s naturally gluten-free, easy to make, and feels fancy enough for special occasions. Pair it with a scoop of vanilla ice cream, and you’ve got a dessert everyone will rave about!
Why this recipe works
This chocolate torte is intensely chocolatey with a rich, velvety texture that melts in your mouth. The almond flour adds a subtle nuttiness and keeps the cake moist. The rye whiskey and espresso powder amplify the chocolate flavor, making each bite a luxurious experience.
If you’re a serious chocolate lover, be sure to try my fudgy espresso brownies, this show stopping chocolate chess pie, or rich flourless chocolate cake next. Or check out all my easy chocolate desserts!
What You’ll Need
You’ll want some good semisweet or dark chocolate (go darker if you love that rich flavor), melted together with a little unsalted butter. A splash of rye whiskey or bourbon adds a subtle toffee note, while a pinch of instant espresso powder makes the chocolate shine even brighter.
You’ll separate a few large eggs—yolks whisked into the chocolate mixture, whites whipped until they’re nice and fluffy—then mix in some sugar and almond flour (it’s both gluten-free and gives a perfect fudgy bite). Finally, a small amount of baking powder, kosher salt, and baking soda tie everything together for a beautifully airy rise.
Be sure to grab a pint of your favorite vanilla ice cream for serving! Whipped cream would also be delicious. Perhaps my coffee whipped cream?
Ingredient Substitutions
- Almond flour is key to the moist, dense texture of the torte. However, you can substitute it with hazelnut flour or pecan flour and yield a similar result. (Same with this nutty pistachio cake — hazelnut flour and ground hazelnuts would be amazing!).
- Feel free to omit either the rye (or any alcohol) or espresso powder. The cake may have a less pronounced flavor, but it’ll still be delicious.
Directions
Full instructions and ingredient quantities can be found in the recipe card below.
- Prepare the pan. Line a 9pinch round cake pan with parchment paper and coat with baking spray. Preheat oven to 350°F (177°C).
- Melt butter and chocolate. Combine chocolate, butter, rye whiskey, and espresso powder in a microwave-safe bowl. Melt in 30-second intervals, stirring until smooth. Whisk in egg yolks; set aside to cool.
- Beat the egg whites. Whisk egg whites in a stand mixer until soft peaks form. Gradually add sugar and whisk until stiff, glossy peaks form.
- Combine ingredients. Sift almond flour, baking powder, salt, and baking soda. Fold fry ingredients into the chocolate mixture. Gently fold in egg whites in three additions to keep the batter airy.
- Bake the torte. Pour batter into the prepared pan. Bake for 30-35 minutes. Cool for at least 20 minutes before serving.
How to tell when the torte is done: Insert a cake tester or toothpick into the center. If it comes out clean or with a few moist crumbs, the torte is ready.
Ari’s Best Tips!
- Use high-quality chocolate! The flavor of the torte depends heavily on the chocolate you use. Opt for chocolate with at least 60% cocoa.
- Room temperature ingredients (it really does matter): Ensure the eggs are room temperature for better incorporation.
- Sifting is essential! Sometimes you can skip this, but not with almond flour. You must sift to avoid lumps! Trust me, I’ve made this error too many times. 😂
- Don’t over mix. Fold gently to keep the batter light and airy.
- Cool before slicing. You don’t have to let it cool completely (I actually prefer this cake warm with a scoop of cold ice cream), but give it at least 20 minutes before slicing for best results.
Make-Ahead and Store
- To make-ahead: Bake the torte up to 2 days in advance. Store it at room temperature, tightly wrapped in plastic wrap.
- Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To freeze: Wrap the cooled torte tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
I’m fully committed to convincing you that the best way to serve this chocolate torte is with an oversized scoop of creamy vanilla bean ice cream. The contrast between the warm cake and the cold ice cream is delectable!
You could also top it simply with powdered sugar or whipped cream and call it a day. To add a light and fresh finish, consider topping it with fresh berries. I’m a sucker for chocolate and raspberries!
An utterly elegant dessert that is surprisingly simple to make. What more could you want in a sweet?! Make this today, thank me tomorrow.
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Rich Chocolate Torte with Almond Flour (Fudgy!)
Equipment
Ingredients
- 7 oz (200g) dark chocolate or semi-sweet chocolate chips
- 10 Tbsp (140g) unsalted butter
- 2 Tbsp rye or bourbon, optional (for a richer almond flour, use Amaretto instead!)
- 1 Tbsp instant espresso powder
- 5 large (250g) eggs, room temperature, separated
- 2 tsp pure vanilla extract or 1 tsp vanilla bean paste
- 1 cup (200g) granulated sugar
- 2 cups (240g) almond flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp baking soda
- Vanilla bean ice cream, recommended for serving
Instructions
- Prepare the pan. Line the bottom of a 9-inch round cake pan with parchment paper, then coat with baking spray. Preheat an oven to 350°F (177°C).
- Melt butter and chocolate. Combine 7oz (200g) chocolate, 10 Tbsp (140g) unsalted butter, 2 Tbsp rye, and 1 Tbsp instant espresso powder in a microwave-safe bowl. Melt in 30 second increments in a microwave, stirring between intervals, until completely smooth. Whisk in 5 large egg yolks until thoroughly mixed, Set aside to cool slightly.
- Beat the egg whites. Place 5 large egg whites in the bowl of a stand mixer, then whisk until soft peaks form. With the mixer on low, slowly add 1 cup (200g) sugar to the egg whites, a little at a time, then continue whisking until the egg whites are glossy and have stiff peaks, another few minutes.
- Whisk the dry ingredients. Sift together 2 cups (240g) almond flour, 1 tsp baking powder, ½ tsp kosher salt, and ¼ tsp baking soda. If you do not sift the flour, the cake will end up with lumps.
- Combine wet and dry ingredients. Add the dry ingredients to the chocolate butter mixture all at once, then use a rubber spatula to gently fold until evenly mixed.
- Fold in the egg whites. Gently fold the egg white mixture into the chocolate mixture in 3 additions, being sure that the egg whites are fully incorporated before adding more. Try hard not to deflate the egg whites as you fold them into the batter.
- Bake! Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow to cool for at least 20 minutes before slicing (it will still be warm!) or you can let it cool completely on a wire rack. Enjoy with a scoop of vanilla ice cream!
Notes
- Nutrition facts do not include ice cream.
- Make-ahead: Bake the torte up to two days in advance. Store it at room temperature, tightly wrapped in plastic wrap.
- Store: Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The texture will dry out a bit as it sits.
- To freeze: Wrap the cooled torte tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Photography by Katilin.
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