Rich Chocolate Torte with Almond Flour (Fudgy!)
If you're looking for a dessert that is rich, decadent, and naturally gluten-free, this chocolate torte with almond flour is the perfect choice. Its dense, fudgy texture and deep chocolate flavor are complemented by subtle nutty undertones, making it an elegant treat for any occasion. My preferred way to serve it is a la mode with a generous scoop of vanilla ice cream!
Servings: 10 servings
Calories: 619kcal
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
Calories: 619kcal | Carbohydrates: 46g | Protein: 15g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 245mg | Potassium: 183mg | Fiber: 6g | Sugar: 32g | Vitamin A: 506IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 3mg
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