A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Chocolate Almond Flour Torte

Author: Charlotte Rutledge

Chocolate Almond Flour Torte Recipe

Rich, dark, and dense, this chocolate cake is the perfect finish to a celebratory meal. The almond flour ensures moist, tender texture, while our Triple Cocoa Blend, espresso powder, and bittersweet chocolate all contribute to an extra-indulgent chocolate experience. In sum, this is one dessert you won’t want to skip.

At a glance

Prep
Bake
Total
Yield
12 to 16 servings

Ingredients

Choose your measure:

Cake

  • 1 cup almond flour
  • 1/4 cup Triple Cocoa Blend or Dutch-process cocoa powder, plus extra for dusting the pan
  • 2 teaspoons espresso powder; optional, for richer chocolate flavor
  • 1/4 teaspoon salt
  • 2/3 cup chopped bittersweet chocolate
  • 8 tablespoons (1/2 cup) unsalted butter
  • 5 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Topping

  • 1/4 cup heavy cream
  • 1/3 cup chopped bittersweet chocolate

Instructions

  1. To make the cake: Preheat the oven to 350°F.
  2. Butter a ridged cake loaf pan or an 8” round pan and thoroughly dust the inside of the pan with cocoa powder, turning the pan to coat evenly and shaking out any excess. Set the prepared pan aside.
  3. In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Melt the chocolate and butter on a stove or in short 10 to 20 second increments in the microwave, stirring until smooth. Set aside.
  5. In a large mixing bowl using a paddle attachment, beat the eggs, sugar, and vanilla until the mixture has lightened in color and falls in thick ribbons from the beater, about 5 minutes.
  6. Fold in the melted chocolate followed by the dry ingredients, stirring gently until everything is incorporated.
  7. Pour the batter into the prepared pan. If baking in a ridged cake loaf pan, it's helpful to place the pan on a baking sheet before filling it with batter for easy transfer in and out of the oven.
  8. Bake the cake for 38 to 43 minutes, until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it.
  9. Remove the cake from the oven and set the pan on a rack. Allow the cake to cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.
  10. Once the cake is cool, place the rack over a piece of parchment paper.
  11. To make the topping: In a saucepan set over medium-high heat or in a small bowl in the microwave, heat the heavy cream until hot. Add the chocolate and let it melt, stirring until the glaze is smooth.
  12. Allow the topping to cool for 5 to 10 minutes then drizzle it down the center of the cake, letting it drip unevenly down the sides onto the parchment paper below.
  13. Top the cake with toasted almonds, if desired, and allow the topping to set until ready to serve.
  14. Refrigerate any leftover torte for up to three days.