Chocolate Almond Torte (GF)

By Shiran

Fudgy and chocolatey with a slight almond crunch, there’s no one who could resist this simple and beautiful cake!

Gluten Free Chocolate Almond Torte #cakeToday’s cake is my favorite type—incredibly fudgy and insanely chocolaty. And if it’s your type of cake, too, then you have arrived at just the right place.

This moist Italian-style cake is quite dense, but not too dense thanks to the whipped eggs. It also has a very slight crunch from the almonds, which adds some nice texture.

During baking, the cake will rise and the top will crack slightly. Then, while cooling, it will sink and gain additional cracks. Don’t worry—that’s exactly how it should be. It only means it stays moist and fudgy in the center.

Gluten Free Chocolate Almond Torte #cake

For a more intense chocolate flavor, you can add 2-3 tablespoons of cocoa powder to the batter along with the almonds.

Don’t overbake
Pay attention to the cake during baking. You don’t want to bake it fully and dry it out. A toothpick inserted into the center should come out with moist crumbs rather than cleanly. For a super fudgy texture, bake for about 30-35 minutes. If you want it a bit drier, bake for longer.

Making ahead
This cake tastes even better a day after it’s made, so you can (and should) make it a day in advance.

Gluten Free Chocolate Almond Torte #cake

5.0 from 3 reviews

Chocolate Almond Torte (GF)
Yields: 8-inch/20cm cake (a 9-inch cake is fine, too)
 

Fudgy and chocolatey with a slight almond crunch, there’s no one who could resist this simple and beautiful cake!
Ingredients
  • 7 oz/200 g bittersweet or semisweet chocolate, roughly chopped
  • 7 oz/200 g unsalted butter, chopped
  • 4 large eggs, separated
  • 1½ tablespoons brandy, optional
  • 1 cup (200 g/7 oz) granulated sugar
  • 1 cup (100 g/3.5 oz) almond flour/ground almonds
  • ¼ teaspoon salt
  • cocoa powder, for dusting

Instructions
  1. Preheat oven to 350F/180C. 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.
  2. 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.
  3. 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.
  4. In a mixer bowl fitted with a whisk attachment, whisk eggs and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
  5. Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
  6. Pour batter into prepared cake pan and smooth the top. Bake for 30-35 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.
  7. Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
  8. Cake will keep, well wrapped, in the refrigerator for up to 4 days. It also freezes well.

 

14 Comments on Chocolate Almond Torte (GF)

  1. Rosie
    August 30, 2016 at 7:07 pm (7 months ago)

    This is such a great looking cake, the texture looks perfect!

    Reply
    • Shiran
      August 31, 2016 at 5:50 am (7 months ago)

      Thank you, Rosie 🙂

      Reply
  2. lilly
    September 16, 2016 at 1:52 am (7 months ago)

    Been doing and come up perfect, great recipe. Thank you xx

    Reply
    • Shiran
      September 19, 2016 at 8:54 am (6 months ago)

      Thank you so much Lilly! 🙂

      Reply
  3. Lily
    January 3, 2017 at 9:12 pm (3 months ago)

    Looks delish Shiran! ?.
    Should I keep the cake in fridge or at room temperature if I’m making it in advance? Thanks xx

    Reply
    • Shiran
      January 8, 2017 at 7:18 am (3 months ago)

      Hi Lily! This cake should be kept in the fridge.

      Reply
  4. Lily
    January 8, 2017 at 5:13 pm (3 months ago)

    Thanks Shiran… made this yesterday and it was so fudgy and rich and yummy! 🙂

    Reply
  5. Hussein
    January 14, 2017 at 1:00 pm (2 months ago)

    Hi there, do I use both almond flour and ground almsonds or just one of them? Thanks

    Reply
    • Shiran
      January 14, 2017 at 4:49 pm (2 months ago)

      Almond flour and ground almonds are the same thing, just different names for the same product.

      Reply
  6. Hussein
    January 14, 2017 at 8:13 pm (2 months ago)

    Thank you so much!

    Reply
  7. Judy J
    January 25, 2017 at 1:27 am (2 months ago)

    Can this be made as cupcakes. I would like to make it for a party but like the convenience of mini cakes.

    Reply
    • Shiran
      January 25, 2017 at 1:15 pm (2 months ago)

      Hi Judy, this cake is super soft and fudgy, so I don’t recommend using this recipe for cupcakes.

      Reply
      • Judy J
        January 25, 2017 at 5:36 pm (2 months ago)

        Thank you for your prompt reply. I promised a friend that the next dessert I brought to our monthly get together would be gf. So I will try this recipe as it sounds so good. I may hold out enough to fill a muffin tin to see the outcome. I will let you know.

        Reply
      • Judy J
        January 27, 2017 at 6:10 am (2 months ago)

        I made this cake in cupcake pans. It made 24 cupcake size cakes. I made one pan using cupcake liners and one pan without the liners. I sprayed both lightly with Pam Baking spray. The cakes came out tasting wonderful. I baked the lined cakes for 20 minutes which was too long and the unlined for 18 minutes. The cakes without liners were more difficult to get out of the pans and did collapse when handled too much. The cakes in the liners I gently pulled away from the cakes and I didn’t need to be as careful, but they are definitely more delicate than I’m use to. Mine didn’t look as fudgy as your beautiful cake, but still had a wonderful taste. I plan on making this recipe again but in the springform pan and just as soon as I buy some better chocolate. I only had Ghiradelli bittersweet chocolate chips and semi-sweet chips. I just wanted to say thank you so much for sharing this recipe and I’m so sorry for such a long reply.

        Reply

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