The Chocolate Dessert You Never Knew You Needed!
This homemade chocolate torte is the rich, fudgy cake I make more than any other dessert in my repertoire. I’ve served it to practically every single guest who’s ever dined at my house. Because it’s made with almond flour, it’s naturally gluten-free, but also has that signature tender, moist, melt-in-your-mouth crumb. Usually I’m team ‘whipped cream,’ but I actually prefer this with a scoop of vanilla ice cream.
After reading through the recipe, you might ask why I include rye whiskey (or bourbon) and espresso powder. The answer is simple: they amplify the chocolate flavor! You can skip the whiskey you want (just add a touch more vanilla), but the espresso powder is a must.
Let’s Get Into It
First, let’s talk texture: the edges of the chocolate torte will be fully cooked (but again, still super moist thanks to the magical powers of baking with almond flour!). If you choose to take the cake out towards the lower end of the cook time, the center will be gooey. It’s perfectly safe to eat and absolutely delicious, but the edges will be more cooked than the center. This is how my kids and I prefer the cake.
If you want it cooked from edge-to-edge with a more solid cake-like texture, let it go the full recommended cook time. Good?
Do you really have to sift the almond flour? I’m not gonna lie, I often skip this step. However… if you choose to go rogue and not sift it, I’d recommend switching from a silicone spatula to a whisk. Do your best to dissolve any lumps so the torte batter will remain as smooth as possible.
Do your best not to over-mix the batter before transferring to the cake pan. Part of what makes the texture here so incredible are those folded in whipped egg whites, which keep the cake light and airy.
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.
Totally normal for there to be some cracks in the top of the chocolate torte! I think it’s especially pretty as you cut into it to see them spread. 😉
Still Delicious A Day Later
From experience I can tell you that my almond flour torte is just as delicious the next day. You can even leave it out on the counter (though refrigerating it is fine as well, just let it come to room temp before serving). But it completely removes the stress from making desserts for entertaining because the texture and flavor only improves with time.
Altenrate Flours
I haven’t tested this with hazelnut or pecan flour, but I imagine it would yield a similar result. If you give that a try, please share your feedback in the comments for other readers to sift through.
Absolutely obsessed, as is my family. Make this chocolate torte recipe once and I am confident you’ll agree, it is the best ever.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
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.
Let us know your thoughts!