I’ve done quite a few flourless cakes in my blog like Chocolate Quinoa Cake, Quinoa Fondant Cake, Black Beans Cupcakes and Flourless Chocolate Cake, they are all good in different way but so far this Flourless Chocolate Almond Torte is my new favorite. I don’t want to play any favoritism, but I cannot helped but give extra points for this cake because it was seriously to die for!
One thing in common among these flourless cakes is that the texture is moist and dense, except for this Flourless Chocolate Almond Torte. This cake is fudgy but surprisingly light. I like it even better after I had it refrigerated for few hours.
I only made half of the recipe, and I used my new small spring form pan. I like the idea that I can have small size cakes, it is nice for sharing with friends, but most of all, I can make different variations every time I eat it or share it.
I had this with Pecan Walnut Ice Cream, just like Brownie A la Mode style. I drizzled it with my Homemade Salted Caramel Sauce, it is so delicious! The ice cream and Homemade Salted Caramel Sauce match perfectly with the cake, every bite melts in my mouth. This is so far my favorite way of eating it. Yum!
I also tried having this with fresh fruits, strawberry on top and dusted with confectioners sugar and a drizzle of melted Dark Chocolate Ganache. I always like the combination of strawberry and chocolate, so this is a must have variation as well for me.
Last but not the least, I just have it plain with whipped cream. The creamy taste of whipped cream is a perfect addition to the moist chocolate texture of this cake. Simple, and yet insanely decadent!
- 4 large eggs
- 1 cup (100 grams) slivered or sliced blanched almonds (can also use whole blanched almonds) or Almond Meal Flour. I used Bob’s Red Mill Almond Meal Flour.
- 3/4 cup (150 grams) granulated white sugar, divided (1/2 cup for egg yolk mixture, 1/4 for egg white mixture)
- 6 ounces (170 grams) semi sweet or dark chocolate, coarsely chopped. I used Hershey’s Dark Chocolate Kisses
- 6 ounces (12 tablespoons) (170 grams) unsalted butter, cut into small pieces
- 1 teaspoon (4 grams) pure vanilla extract
- 1/4 teaspoon (1 gram) salt
- 1/4 teaspoon (1 gram) cream of tartar
- Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter, or spray with a non-stick cooking spray, an 8 x 3 inch (20 x 8 cm) springform pan or any other pan size you are using. Line the bottom of the pan with parchment paper.
- Separate the eggs while they are still cold, placing the egg yolks in one bowl and the egg whites in another. Cover the two bowls with plastic wrap and let stand until they reach room temperature (about 30 minutes). If you do not want to wait 30 minutes, you can submerge the eggs in warm water for 5 minutes.
- Place the almonds, along with 1 tablespoon (15 grams) of the sugar, in your food processor and process until finely ground. (Don’t over process or you’ll end up with a grainy paste.). This step can be skip if you use ready to use Almond Flour. I used Bob’s Red Mill Almond Meal Flour.
- Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat and allow to cool to room temperature.
- Then place the egg yolks and 1/2 cup (100 grams) of the granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment (can use a hand mixer). Beat the yolks and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted chocolate mixture and vanilla extract. Fold in the ground almonds and salt.
- Place the egg whites and cream of tartar in a clean bowl of your electric mixer, fitted with the whisk attachment (can also use a hand mixer), and beat until soft peaks form. Gradually sprinkle in the remaining sugar and continue to beat until stiff peaks form. Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.
- Pour the batter 3/4 full into your prepared pan.
- Baking Time:
- 8-inch round pan: Bake for about 45 to 50 minutes or until a toothpick inserted into the center of the cake has a few moist crumbs.
- Four 5.5-inch round pan (Batter equally divided): Bake for about 25 – 30 minutes or until a toothpick inserted into the center of the cake has a few moist crumbs.
- Two 6-inch round pan (Batter equally divided): Bake for about 35 – 38 minutes or until a toothpick inserted into the center of the cake has a few moist crumbs.
Makes about 8 – 10 servings (8-inch round pan) or Four 5.5 -inch round pan or Two 6-inch round pan
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The top of the torte will be dry with cracks, this is normal. The left photo shows after it was removed from the oven, and the right photo after it cooled few minutes. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a spatula around the inside of the pan before releasing the sides. Serve at room temperature or cold. If desired, dust with powdered sugar. Serve plain or with whipped cream, vanilla cream, custard sauce (creme anglaise) or fresh fruits.
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