Chocolate Almond Torte (Gluten Free)
Intensely fudgy and chocolatey with a slight almond crunch, no one can resist this simple, decadent and beautiful cake!
Ingredients
- 7 oz (200 g) bittersweet or semisweet chocolate, roughly chopped
- ¾ cup + 2 tablespoons (200g) unsalted butter
- 4 large eggs, separated
- 1 ½ tablespoons brandy, optional
- 1 cup (200g) granulated sugar
- 1 cup (100g) almond flour/ground almonds
- ¼ teaspoon salt
- cocoa powder, for dusting
Instructions
-
Preheat oven to 350°F/180°C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
-
Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
-
In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt.
-
In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
-
Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
-
Pour batter into prepared cake pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
Recipe Notes
Serving
Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
Storing
Cake will keep, well wrapped, in the refrigerator for up to 4 days. It also freezes well.