Chocolate Almond Torte Tested Recipe

Chocolate Almond Torte Recipe

The popularity of this Chocolate Almond Torte is easy to understand. Just a few good ingredients produces a dense and moist cake with an intense chocolate flavor. For this torte ground almonds are used instead of flour, which adds a subtle almond flavor. Ground almonds, sometimes called almond meal or flour, are blanched almonds that are ground as fine as granulated sugar. You can buy them in some grocery stores or health food stores or you can make your own. If making your own, you can use either blanched or sliced almonds. I like to toast them first and then ground them. This intensifies the almond flavor as well as drying out the almonds so that they do not clump when you ground them in your blender or food processor.

During baking, this torte will rise and the surface will become cracked and crisp. After baking, the torte shrinks, leaving a crater like top that remains crisp. This crust is a perfect contrast to the moist interior of the cake. Don't worry if pieces of the crust fall off. This is a rustic looking cake and isn't supposed to be perfect. Simply press the fallen pieces back into place.

Making this torte the same day it is to be served, results in a wonderfully delicate and moist cake with a sharp chocolate flavor. But my favorite way to eat this cake is to first refrigerate it overnight. This softens the chocolate flavor and although the cake is still moist, it takes on a dense and fudgy texture.

This torte is excellent plain with a just a dusting of powdered sugar, or when dressed up with softly whipped cream, fresh berries, creme anglaise, raspberry puree, or strawberry puree.

Note: Americans apply the word "Torte" to any type of European-style cake that contains little or no flour, although sometimes containing ground nuts or breadcrumbs. In Europe, "Torte" or "Torta" is the name used for any single or multi-layered decorated cake containing rich ingredients. There is also a recipe for a Chocolate Torte on the site, that does not contain flour, and produces a rich, moist and dense, slightly underdone cake, with a pure chocolate flavor.


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Chocolate Almond Torte: Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced or blanched almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a blender or small food processor and process until finely ground.

Note: The almonds need to be at room temperature before grinding to prevent them from clumping. If you find the almonds still clump when you ground them, add about 1 tablespoon (13 grams) of the sugar from the recipe. The sugar will help prevent clumping as it absorbs any oil exuded from the almonds.

Increase the oven temperature to 375 degrees F (190 degrees C) and line an 8 inch (20 cm) springform pan with parchment paper.

Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30 minutes).

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat.

Meanwhile place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. 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.

In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 1/4 cup (50 grams) sugar and whisk until stiff peak forms. 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 into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. 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. If not serving immediately, cover and place in the refrigerator. Serve cold or at room temperature. Dust with powdered (icing or confectioners) sugar.

Chocolate Almond Torte:

1 cup (100 grams) finely ground almonds (Ground 1 cup of blanched or sliced toasted almonds in your food processor)

4 large eggs

7 ounces (200 grams) semi sweet or bittersweet chocolate, chopped

11 tablespoons (150 grams) unsalted butter, cut into small pieces

3/4 cup (150 grams) granulated white sugar, divided

1/2 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Cream of Tartar - Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place.