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Rich Chocolate Torte with Almond Flour Recipe

Rich Chocolate Torte with Almond Flour Recipe
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★★★★★

5.3 from 10 reviews

This Rich Chocolate Torte with Almond Flour is a decadent, gluten-free dessert featuring dark chocolate, almond flour, and a hint of espresso for depth. Moist and dense yet lightened with whipped egg whites, it pairs beautifully with vanilla bean ice cream, making it an elegant treat perfect for special occasions or chocolate lovers seeking a refined indulgence.

Ingredients

Scale

Chocolate Mixture

  • 7 oz (200g) dark chocolate or semi-sweet chocolate chips
  • 10 Tbsp (140g) unsalted butter
  • 2 Tbsp rye or bourbon (optional; or Amaretto for nutty flavor)
  • 1 Tbsp instant espresso powder

Batter

  • 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

For Serving

  • Vanilla bean ice cream

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Melt Chocolate and Butter: Place chocolate and butter in a heatproof bowl over simmering water. Stir continuously until fully melted and smooth. Mix in the espresso powder and, if using, add the rye, bourbon, or Amaretto for extra flavor.
  3. Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks, vanilla extract, and granulated sugar together until the mixture is thick, pale, and creamy.
  4. Combine Chocolate with Yolks: Gently fold the warm chocolate mixture into the yolk mixture, ensuring they are fully combined without deflating.
  5. Add Dry Ingredients: Stir the almond flour, baking powder, kosher salt, and baking soda into the chocolate-yolk mixture until just combined.
  6. Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter in three additions to maintain airiness.
  7. Fill Pan and Bake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the edges are set and the center remains just slightly soft to the touch.
  8. Cool and Serve: Allow the torte to cool completely in the pan before removing the sides of the springform. Slice and serve warm or at room temperature with a scoop of vanilla bean ice cream.

Notes

  • Using room temperature eggs helps achieve better volume when whipping whites and yolks.
  • The optional liqueur adds depth; omit if preferred or for a non-alcoholic version.
  • Ensure you fold egg whites gently to keep the batter light and airy.
  • Almond flour makes this dessert naturally gluten-free but check your baking powder for gluten-free certification if needed.
  • Serve with vanilla bean ice cream or fresh berries for a contrasting flavor.

Nutrition

Keywords: Chocolate torte, almond flour cake, gluten-free dessert, chocolate dessert, rich chocolate cake, espresso chocolate cake

Find it online: https://thedishspot.com/rich-chocolate-torte-with-almond-flour-recipe/