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    Home » Recipes » Cakes

    Flourless Chocolate Almond Torte

    Published: Aug 29, 2022 · Modified: Sep 8, 2024 by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 158 Comments

    Jump to Recipe

    Incredibly fudgy and chocolatey with a slight almond crunch, no one can resist this simple and beautiful flourless torte. Chocoholics: beware, you have just found your new favorite dessert! And the best part? It’s so easy to make and naturally gluten-free!

    Gluten Free Chocolate Almond Torte #cake

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    My favorite flourless chocolate torte recipe

    This flourless chocolate cake is my favorite type of chocolate cake—incredibly fudgy, insanely chocolatey, and of course, easy to make. And if that’s your type of cake, too, then you have arrived at just the right place.

    This Italian-style cake is quite dense, but not too dense thanks to the whipped eggs. It also has a very slight crunch from the ground almonds, which adds some nice texture. It’s naturally gluten-free, which is perfect when serving a large group.

    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.

    This recipe makes enough cake batter for an 8 or 9-inch springform pan, but you can always alter the recipe to convert cake pan sizes to fit what you have in your own kitchen.

    Gluten Free Chocolate Almond Torte #cake

    How to make flourless chocolate torte

    1. Melt chocolate and butter together. Place in a microwave-safe bowl and heat in 30 second increments until both are completely melted and combined.
    2. Whisk egg yolks and half the sugar (½ cup). Whisk together until light and fluffy. Then, add the chocolate mixture, ground almonds, brandy, and salt. 
    3. Make a meringue. In an electric mixer fitted with the whisk attachment or using a handheld mixer, whisk the egg whites the other half of the sugar. Once medium peaks form, gently fold in the meringue to the rest of the batter.
    4. Bake. Pour the batter into a parchment-lined 8-inch round cake pan and bake at 350°F/185°F for 35-45 minutes. Allow to cool completely before serving. 
    5. Serve. I love sifting cocoa powder over this cake before serving because it not only adds a beautiful finish, but it amplifies the chocolate flavor even more.

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    Gluten Free Chocolate Almond Torte #cake

    Tips for making perfect flourless chocolate torte

    • For a more intense chocolate flavor, you can add 2-3 tablespoons of sifted cocoa powder to the batter along with the almonds.
    • Don’t overbake. Pay attention to the cake during baking. You’ll know your cake is done when a toothpick inserted into the center comes out with moist crumbs rather than clean. For a super fudgy truffle-like texture, underbake your cake slightly by removing it from the oven after 35 minutes.
    • This cake tastes even better a day after it’s made, so you can make it a day in advance.
    • Make sure there is no egg yolks in your egg whites or any fat on your beaters. This can inhibit the whites from whipping into meringue.
    • Use a good quality chocolate. I love using chocolate bars or even higher quality chocolate like Godiva for this torte. After all, the better quality your chocolate, the better the torte will taste.

    More of my favorite chocolate cake recipes

    • Flourless Chocolate Hazelnut Cake: Incredibly rich and fudgy, this gluten-free cake is made with creamy Nutella and ground hazelnuts.
    • Red Wine Chocolate Cake: Red wine adds an unbelievable flavor to this decadent chocolate cake.
    • Easy Homemade Chocolate Cake: The perfect chocolate cake for any occasion.
    • Chocolate Cheesecake: Ultra rich and creamy, this chocolate cheesecake is topped with a layer of smooth chocolate ganache.
    • Chocolate Zucchini Cake: The best way to eat your veggies :)!

    As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.

    Gluten Free Chocolate Almond Torte #cake
    4.94 from 44 votes
    Print

    Chocolate Almond Torte (Gluten Free)

    Intensely fudgy and chocolatey with a slight almond crunch, no one can resist this simple, decadent and beautiful cake!

    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    YIELD 1 8-inch/20cm cake
    Author Stephanie @ Pretty.Simple.Sweet.

    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

    1. 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.

    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 egg whites 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 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.

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    Reader Interactions

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      Recipe Rating




    1. Rosie says

      August 30, 2016 at 7:07 pm

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

      Reply
      • Shiran says

        August 31, 2016 at 5:50 am

        Thank you, Rosie 🙂

        Reply
        • Zeina says

          December 02, 2018 at 5:09 am

          Hello
          How can I make this cale larger? I am having 24 people for dinner and want to serve it on a buffet.

          Reply
          • Laura says

            January 08, 2020 at 2:24 pm

            Made this with 70% cocoa chocolate and cocoa powder and it was lush and perfectly sweet for me. Made it with 50% chocolate and no cocoa and it was too sweet, maybe best with 25,30 g less sugar. It’s a great recipe!

            Reply
    2. lilly says

      September 16, 2016 at 1:52 am

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

      Reply
      • Shiran says

        September 19, 2016 at 8:54 am

        Thank you so much Lilly! 🙂

        Reply
        • Tess says

          July 23, 2019 at 11:49 am

          Hi, im allergic to almond, would i be able to substitute coconut flour?

          Thanks

          Reply
          • Shiran says

            July 30, 2019 at 2:58 am

            You can use ground hazelnuts instead.

            Reply
      • Danielle says

        March 14, 2022 at 6:05 pm

        I’m hoping to make this cake, this weekend for a reunion of some friends.

        I was wondering if I could swap the butter for baking spread instead?

        Reply
    3. Lily says

      January 03, 2017 at 9:12 pm

      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 says

        January 08, 2017 at 7:18 am

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

        Reply
    4. Lily says

      January 08, 2017 at 5:13 pm

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

      Reply
    5. Hussein says

      January 14, 2017 at 1:00 pm

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

      Reply
      • Shiran says

        January 14, 2017 at 4:49 pm

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

        Reply
        • Barrow St says

          August 14, 2024 at 11:26 pm

          Actually they are very different. Almond flour is superfine and gives a more refined texture. Ground almonds are almond meal and much more rustic.

          Reply
    6. Hussein says

      January 14, 2017 at 8:13 pm

      Thank you so much!

      Reply
      • Janet says

        September 21, 2019 at 3:30 am

        Looks delicious will def try.. have you ever tried baking this in individual moulds or cupcake mould? What’s the baking time you think?

        Reply
        • Shiran says

          September 24, 2019 at 4:31 am

          Hi Janet, it’s so fudgy on the inside that I recommend serving it as a large cake (unless serving the individual cakes in the pan).

          Reply
      • Fozia says

        May 25, 2023 at 2:03 pm

        Can I make this with milk.chocolate? Do I need to adjust the amount of cocoa powder and sugar? If so how much so it won’t affect the texture? Thank you!

        Reply
        • Stephanie @ Pretty.Simple.Sweet. says

          June 01, 2023 at 1:50 pm

          Hi Fozia, you likely would need to use less sugar so it isn’t too sweet. You could try cutting the sugar by 1/4 cup so it won’t change the consistency and texture too much. I’ve not made this recipe with milk chocolate before.

          Reply
    7. Judy J says

      January 25, 2017 at 1:27 am

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

      Reply
      • Shiran says

        January 25, 2017 at 1:15 pm

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

        Reply
        • Judy J says

          January 25, 2017 at 5:36 pm

          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 says

          January 27, 2017 at 6:10 am

          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
    8. Carroll says

      May 21, 2017 at 1:10 pm

      Waned to let you know I made this for a party this weekend and it was wildly praised by all! I will be keeping this recipe to make again!

      Reply
      • Shiran says

        May 22, 2017 at 8:23 am

        So glad to hear that! Thanks Carroll!

        Reply
    9. Sarah says

      August 25, 2017 at 3:56 pm

      How many servings is this cake? Looks delicious, I want to make it for my birthday and serve with vanilla ice cream and some berries!

      Reply
      • Shiran says

        August 26, 2017 at 2:49 pm

        Happy birthday Sarah! It’s made in a 8-inch or 9-inch pan, so it depends on the size of the slices. It’s usually enough when I make it for my family, for 10-12 people.

        Reply
        • Kim says

          February 26, 2021 at 4:34 pm

          Such a great recipe! I made this for Valentine’s Day for family and served with strawberry roses & raspberries and everyone loved it. We try to keep low carb, so the only change I made was using Lakanto Monkfruit Golden in place of the sugar and it was fantastic! Usually it’s a 1:1 ratio using it, but since going low carb I prefer things a little less sweet, so I think I started with 1/2 cup and gradually added and tasted until I was happy. I think I ended up using 3/4 cup and it was perfect for us. Will definitely be making this again! 🍫🍰

          Reply
    10. Laura says

      September 25, 2017 at 10:51 am

      Really good chocolate cake! Added 2 tbsp. rum as I didn’t have any brandy, 130 g. raw cane sugar (panela) and also added 2 tbsp. cacao nibs (finely ground) and 2 tbsp. pure cacao powder to the chocolate. For my taste, it came out perfectly sweet with a light hint of almonds (I also ground them) and yes, very chocolatey!I would serve it with a raw raspberry sauce. (however, for 10 people I would increase quantities as I hate it when in restaurants they serve a 2 finger-wide chocolate cake!) Will make again, for sure!;)

      Reply
      • Shiran says

        September 26, 2017 at 2:45 am

        I’m really glad you like it Laura! Thank you!

        Reply
    11. Helen says

      October 12, 2017 at 3:02 am

      Delectable, easy recipe. Thank you for sharing!

      Reply
    12. Mei says

      November 03, 2017 at 10:23 pm

      Looks great! Is it possible to substitute all or some of the eggs in this recipe to cater for guest with an intolerance to eggs?

      Reply
      • Shiran says

        November 04, 2017 at 9:09 am

        Thanks! But unfortunately the eggs are necessary for the success of this recipe.

        Reply
    13. PC says

      March 08, 2018 at 12:39 pm

      Hello Shiran ! What a lovely recipe !!! I made it yesterday and whipped some cream to go on the side and we simply lovvvvvved eating it….. even though my cake didn’t crack it was still fudgy. I’m not sure why it didn’t crack though – did I underbeat the yolks or overbeat the whites? Thank you so much for sharing this recipe. I look forward to baking your poppy seed cake next !

      Reply
      • Shiran says

        March 11, 2018 at 1:27 pm

        Thanks, I’m so glad you like it! You probably underbeat the egg white mixture. It should have lots of air incorporated in it, and as a result the cake cracks on top.

        Reply
    14. PC says

      March 11, 2018 at 2:18 pm

      Thanks a lot for the prompt response! Will take your advice on the egg whites when I make the torte again !

      Reply
    15. Kristina says

      March 18, 2018 at 1:54 pm

      Hi Shiran! Could I replace the almonds with ground hazelnuts OR keep the ground almonds and add roughly chopped rosted hazelnuts? Thank you in advance!

      Reply
      • Shiran says

        March 19, 2018 at 2:15 pm

        Yes Kristina, if you have ground hazelnuts, that should work, or you can use half hazelnuts, and half almonds. Enjoy!

        Reply
    16. Alice says

      March 26, 2018 at 2:01 pm

      Hi! Looks like a fab recipe! I’d like to make it a few days in advance. Do you recommend holding it in the fridge or freezing and thawing?

      Reply
      • Shiran says

        March 27, 2018 at 11:23 am

        Hi Alice, if it’s more than a couple of days, I suggest freezing it so it stays fresh, and then thaw it in the fridge a night before. Wrap it tight with plastic wrap before freezing.

        Reply
    17. Annie MacFarlane says

      May 09, 2018 at 3:55 pm

      Hi. Have you ever made the recipe x1.5? If so, do you know baking time and temperature? Thanks

      Reply
      • Shiran says

        May 11, 2018 at 7:36 am

        It depends whether you make a bigger cake or want a taller cake using the same pan size (which I don’t recommend). The baking time will be slightly different depending on the size of the cake, but I don’t have exact baking times since haven’t tried it.

        Reply
    18. Pauling says

      May 12, 2018 at 2:26 am

      Hi. I’d like to substitute the butter with olive oil as I personally don’t like the taste butter. Would like to know if such substitution is ok. If so, what’s the suggested ratio/amount to be used. Thank you!

      Reply
      • Shiran says

        May 13, 2018 at 4:29 am

        Hi Pauling, I don’t recommend replacing the butter with olive oil, because the butter gives a wonderful flavor and texture to the cake. Too much olive oil will affect the flavor.

        Reply
        • ila says

          September 30, 2021 at 5:59 pm

          This cake was so delicious!! Definitely one of the best cakes I’ve ever made, and my family loved it as well!! Thank you Shiran for this incredible recipe! It was a huge hit and I will be making this again for sure!💕

          Reply
    19. Zeina says

      September 25, 2018 at 9:27 am

      This cake looks amazing, how do I increase the measurements if I am using a 10” pan, or enough for 15 portions.

      Reply
      • Shiran says

        September 25, 2018 at 10:45 am

        Hi Zeina, I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂

        Reply
    20. Neetika says

      September 30, 2018 at 11:03 pm

      Hi Shiran, The cake looks beautiful and recipe simple. I just wanted to ask for any suggestions for a topping or accompaniment, keeping the flavours in mind.

      Reply
      • Shiran says

        October 01, 2018 at 7:10 am

        Hi Neetika, you can sprinkle powdered sugar on top, or drizzle the top with salted caramel sauce, but not too much because the cake is already rich.

        Reply
      • Marianne says

        March 29, 2019 at 11:10 am

        Hi, raspberries and softly whipped cream are my family favourites

        Reply
    21. Neetika says

      October 07, 2018 at 1:30 pm

      Hi Shiran.. The cake is in the oven right now.. But, I happened to add all of the sugar to the yolks… The end batter came out pretty thick.. Is Dat the way its supposed to be? It’s definitely not rising.. So no cracks.. Looks very dense.. What do u think is going to b the result.. Fingers crossed, am hoping it will still taste nice…

      Reply
      • Shiran says

        October 09, 2018 at 11:20 am

        Hi Neetika, it should still turn out fine. I hope you liked it!

        Reply
    22. Paula says

      November 02, 2018 at 12:01 pm

      This looks great! I love flourless cakes with a bit of ground almond. Trying ASAP!

      Reply
    23. Linda George says

      January 11, 2019 at 5:09 pm

      Made this today. I was a bit concerned that the chocolate mix seemed a bit gloopy and lumpy but at the third addition of the egg whites it looked just right and the end result was fabulous!!

      Reply
    24. Alice says

      February 03, 2019 at 5:51 pm

      I’ve just made it, it didn’t really look like yours but it was very good. So tasty 🙂

      Reply
    25. Geri says

      February 11, 2019 at 4:45 am

      I have made this cake so many times.. and i am absolutely in love with it! Thanks so much for sharing. If I could give it 50 stars i would.
      its so easy to make and yet so delicious and beautiful!

      Reply
    26. Christine says

      February 22, 2019 at 5:44 pm

      Hi I’m planing on making this over the weekend, can I use caster sugar also is 75% cocoa solid chocolate ok to use.

      Thanks

      Reply
      • Shiran says

        March 05, 2019 at 4:35 am

        Yes you can use them. I usually use 60% chocolate, so the cake is a bit sweeter.

        Reply
    27. Virginia says

      March 09, 2019 at 5:13 pm

      So simple to make and delicious! I recently gave up gluten and was craving chocolate cake, this exceeded my expectations. Thanks for posting!

      Reply
    28. Ana says

      May 18, 2019 at 7:03 am

      This is just what I needed. The cake turned out great, I ate 1/4 of it instantly! This recipe definitively goes to my notebook , thank you for sharing!

      Reply
    29. Mhairi says

      June 02, 2019 at 7:31 am

      Hi there – could you use coconut oil instead of butter?? If so, same quantity? Thanks a lot

      Reply
    30. Erlyani says

      June 27, 2019 at 6:56 am

      Can I substitute the brandy for something non-alcoholic or do without altogether?

      Reply
      • Shiran says

        July 01, 2019 at 4:13 am

        You don’t have to use it, that’s optional.

        Reply
        • Rufus says

          August 02, 2022 at 11:56 am

          This was a hit! I made it with half 90% eating chocolate and half 55% cooking chocolate and amaretto for extra almondiness. 35 mins at fan 160c and it was perfection.

          Reply
    31. Janet Kruse says

      July 23, 2019 at 10:10 am

      Want to order the almond flour but can’t get it in my cart. Help!

      Reply
    32. Michelle Thomas says

      August 31, 2019 at 10:28 pm

      I made it, and wow I have to say I love it. In fact I loved it so much that I have spoken about it to everyone at my university here in Gilbert. The only question I have is, do you happen to have a nutritional fact chart for it?

      Reply
    33. Ohad Harel says

      September 20, 2019 at 11:14 am

      Hey Shiran,

      Although we miss you @ Cisco, don’t you dare come back, your blog is awesome!
      I’m going to give this recipe a try today, stay tuned 😉

      Reply
      • Shiran says

        September 24, 2019 at 4:27 am

        Thank you! And don’t worry, I wasn’t planning to 🙂

        Reply
    34. cheryl says

      September 24, 2019 at 10:42 am

      question-
      the recipe states…
      1 cup (200 g/7 oz) granulated sugar
      1 cup (100 g/3.5 oz) almond flour/ground almonds
      ??
      should it read 1/2 cup (100g/3.5 oz) almond flour?
      ??
      or are they both 1 cup?

      thank you, enjoy your day!

      Reply
      • Shiran says

        September 27, 2019 at 2:20 am

        They are both 1 cup. The gram measurements are different for each ingredient.

        Reply
    35. Vanessa says

      September 27, 2019 at 6:49 am

      Hi Shiran,
      my folks don’t like bitter cacao, can I use your ganache recipe, not to frost entirely but to spatter a bit and maybe sprinkle it with some almond crunches and few berries for the looks?

      Reply
      • Shiran says

        October 04, 2019 at 9:20 am

        Yes, you can definitely top it with chocolate ganache and chopped almonds. It will be rich and delicious!

        Reply
    36. Rouba says

      September 27, 2019 at 10:50 pm

      i baked this cake yesterday for my family and they just LOVED it. Served it with fresh unsweetened whipped cream and fresh raspberries. It’s an easy recipe yet it’s so delicious and rich in flavor. Thank you Shiran for sharing it.

      Reply
      • Shiran says

        October 04, 2019 at 9:21 am

        hank you so much, Rouba!

        Reply
      • Shiran says

        October 04, 2019 at 9:21 am

        Thank you so much, Rouba!

        Reply
    37. Melissa says

      October 01, 2019 at 8:09 am

      Hi there
      1 cup (100g/3.5 oz) almond flour/ ground almonds – does this mean 100g of almond flour and 100g of ground almonds?

      Thanks!

      Reply
      • Shiran says

        October 16, 2019 at 6:52 am

        Hi Melissa, almond flour and ground almonds are the same. you need to use only 100g of it.

        Reply
    38. Maja Nezic says

      October 05, 2019 at 6:54 am

      Made this last night and it was definitely worth it! So delicious and rich! SO DELICIOUS! I really need a chocolate recipe that is dairy free… any suggestions?

      Reply
    39. Emma says

      October 30, 2019 at 11:50 pm

      I made this cake one month ago and have made it another two times since!! It always come out perfect. Such a great recipe, especially when baking for gluten frees. Every time I make it everyone who tastes wants the recipe instantly.

      Reply
    40. Elizabeth Harris says

      November 20, 2019 at 3:53 pm

      I made this cake for the first time today and took it to a friend’s for her birthday. It got raving reviews, and will definitely look forward to making it again. I would only add that I used a 60% chocolate and for my taste, it could have been slightly more intense. Next time I will use an even darker chocolate. I didn’t have any brandy onhand, so used almond extract and vanilla extract, which gave nice undertones. Simple and divine! Thank you!

      Reply
    41. Rachel says

      November 29, 2019 at 12:46 am

      I made it exactly like you said and it came out perfect! The hit of Thanksgiving. I’m going to make it again for our second Thanksgiving party. The raspberries and whip cream put it over the top.

      Reply
    42. Margie says

      November 30, 2019 at 10:25 pm

      Probably the best chocolate torte I’ve ever had. I’ve made it several times now and it has turned out wonderfully every time. All my guests and friends have loved it and asked for the recipe. So simple and delicious! Thank you!

      Reply
    43. Olivia says

      December 09, 2019 at 6:41 am

      Hello! This torte looks wonderful! I am wondering when you recommend releasing the springform pan? Is it after the cake cools, or after it’s refrigerated for several hours? Thank you!

      Reply
      • Shiran says

        December 12, 2019 at 4:13 am

        Hi Olivia. Usually I run a knife around the edges once it’s at room temperature, and then release it after it has set in the fridge.

        Reply
    44. Liz says

      December 09, 2019 at 12:01 pm

      Dear Shiran,
      I just took my cake from the oven and it smells wonderful! When do I release the springform pan?
      Thank you, Liz

      Reply
      • Shiran says

        December 12, 2019 at 4:07 am

        Hi Liz. I usually let my cake cool completely before releasing it from the pan. I run a knife around the edges once it’s at room temperature, and then release it after it has set in the fridge.

        Reply
    45. May says

      December 18, 2019 at 5:23 am

      Hi, can I put honey in replace for sugar and Coconut oil in replace for butter?

      Reply
    46. Cynthia says

      December 18, 2019 at 4:08 pm

      Hi

      I was wondering if I can remove the almond flour to make it nut free?

      Thanks

      Reply
    47. Agay says

      January 11, 2020 at 3:58 am

      Thank you for the recipe Shiran, this one of the best chocolate cake I made!
      I used pistachios instead of almonds and added 1 tbsp of cacao and it turned out amazing!

      Reply
    48. Ester says

      February 05, 2020 at 6:28 pm

      Being a chocolate lover I’m super excited to make this recipe. Also saved it to make for Passover 🙂

      Reply
    49. Rags says

      March 28, 2020 at 4:22 pm

      Best cake ever – moist, not very sweet, super easy to make, flourless – win/win all sides!!

      Reply
    50. Patrice M Pimentel says

      April 01, 2020 at 1:58 pm

      Can I use cocoa powder instead of chunk? All I have is powder, what would need to be added and what would the measurements be?

      Reply
      • Shiran says

        April 06, 2020 at 7:26 am

        It’s not possible to replace the chocolate with cocoa powder, sorry!

        Reply
    51. tari swenson says

      April 23, 2020 at 5:46 pm

      I followed the recipe exactly but put it in a 10″ spring form cake pan. I baked it for 30 minutes and it came out beautifully! I checked on it in 25 minutes, not wanting to over bake it….but it was still jiggly in the middle. Thank you, it’s a great recipe.

      Reply
    52. Colleen says

      April 27, 2020 at 5:24 pm

      Absolutely delicious!!!!

      Reply
    53. Genia says

      May 10, 2020 at 3:32 am

      Absolutely delicious! Thank you

      Reply
    54. Kim Reid says

      June 19, 2020 at 12:08 pm

      I cooked this for 35 min and it looks runny / gooey in the middle, its cooling now but wondering if this is normal or if I should get started on another one as its undercooked? Thanks!

      Reply
      • Shiran says

        June 29, 2020 at 3:09 am

        I hope it turned out ok. It’s ok if it’s undercooked in the middle, it should be soft but not comepletely runny.

        Reply
    55. Annie says

      July 26, 2020 at 2:21 am

      This worked really well for me. I just used chocolate I had in the cupboard which was some dairy milk and some old gold. It was very quick to make. As kids were eating it I swapped vanilla for brandy. Next time I’d probably reduce the sugar a bit and maybe put sea salt flakes on the top. Thanks for excellent recipe

      Reply
    56. Sophie says

      August 29, 2020 at 7:28 am

      This was to die for. I had to hand whisk as I don’t have an electric one, but was worth it! I added half the juice of an orange and 1/4 approx zest of the orange and it came out fantastically with a side of dollop cream. Highly recommend!

      Reply
    57. Karen Ashworth says

      August 29, 2020 at 7:31 am

      Hi there can you confirm are the cup measurements English or American as they are slightly different.

      Reply
      • Shiran says

        August 30, 2020 at 4:05 am

        Hi Karen. 1 cup = 240 ml, 1 tablespoon = 15 ml.

        Reply
    58. SA says

      December 31, 2020 at 2:45 am

      Third time making it (this time for a family new year’s eve party). The instructions are easy to follow and it’s seriously delicious! My family loves it!

      Reply
    59. Jia says

      January 03, 2021 at 2:44 am

      Hi there, I just ran out of almond flour and only have all-purpose flour on hand. Would it be possible to substitute it with all-purpose flour? If it is, how much flour would you recommend to use? Looking forward to trying this!

      Reply
      • Shiran says

        January 05, 2021 at 3:32 am

        It would work but it would be a different cake 🙂

        Reply
    60. Tan says

      January 29, 2021 at 8:30 am

      Hi Shirin,
      Dying to try this recipe. M a hardcore chocolate lover 😁.
      Want to check, if I can half this recipe to make a smaller cake. Also, don’t have springform pan in small size. Can I use a normal one??
      Thanks much.

      Reply
      • Shiran says

        February 01, 2021 at 12:52 pm

        You can halve the recipe and use a 6-inch pan. Any cake pan would work, but it’s just easy to remove the cake from the springform pan.

        Reply
    61. Sonia says

      February 20, 2021 at 12:26 pm

      Thanks for this amazing recipe. My cake got exactly like your picture! But, I could not wait to cool down for 4 hours….Sorry. I had it warm….

      Reply
    62. Bri says

      February 26, 2021 at 9:30 pm

      Has anyone tried this using vegan butter or oil instead of regular butter? I‘d like to adapt for non-dairy if possible.

      Reply
      • Mel T says

        August 16, 2021 at 2:05 pm

        I have used Country Crock plant based butter sticks and it works great! Just like real butter.

        Reply
    63. SB says

      April 08, 2021 at 12:19 pm

      This was ecstasy- I didn’t expect a flour-free cake to be so delicious. I’ve started to make a few recipes from this blog, but during lockdown am only cooking for my household (5 people), so I’ve taken to halving all the recipes. I forgot to halve the oven time, which meant the first time it came out pretty dry. The second time I did it, I left it in the oven less time and added a whole shot of brandy and it amazing! (I tend to like skinnier, wider cakes than fatter/ taller ones, hence using half the number of ingredients but the same size tin).

      Reply
      • Ankita says

        May 12, 2021 at 3:24 am

        Should I grind the almonds with the skin on or off? And am I supposed to dry out the almonds in the oven before grinding?

        Reply
    64. Keya says

      April 09, 2021 at 9:07 pm

      I LOVE this cake! I’ve made it 6 times. The only thing I noticed is that I’ve had to triple the bake time. Do you have any idea what that could be? I followed the recipe exactly…

      Reply
      • Shiran says

        April 20, 2021 at 3:21 pm

        Hi Keya, since every oven is different it’s possible that the baking time needs to be longer. Triple the amount of time does seem a bit long, but as long as it works for you and the recipe was successful then great!

        Reply
    65. Artemis says

      April 23, 2021 at 5:03 pm

      Do you think a tsp (or more?) of almond extract would work instead of the brandy? Thanks!

      Reply
      • Shiran says

        May 02, 2021 at 1:40 pm

        Hi Artemis, you can either omit the brandy completely without substituting something else, but if you would like to add almond extract you definitely can!

        Reply
    66. Sunita says

      May 12, 2021 at 11:51 am

      Hi Shiran, this recipe was fantastic and my torte was delicious! The whole family loved it 🙂 Only issue I had was mine wasn’t as tall as yours, and the next day after refrigeration it shrunk some more. Any idea what I could have done wrong?

      Reply
      • Shiran says

        May 25, 2021 at 2:16 pm

        Hi Sunita, I used an 8-inch pan for the cake in the photo. Sometimes it’s hard to tell from the pictures how tall the cake actually is. Sometimes the cake will shrink a little bit because it’s soft in the center, and that’s a good thing 🙂

        Reply
        • ila says

          September 30, 2021 at 6:02 pm

          This cake was so delicious!! Definitely one of the best cakes I’ve ever made, and my family loved it as well!! Thank you Shiran for this incredible recipe! It was a huge hit and I will be making this again for sure!💕

          Reply
    67. Zoe says

      June 02, 2021 at 4:09 am

      Hi Shiran,

      Just popped the torte in an 8 inch tin…and it’s scarily full!! (Maybe my eggs were a bit too big).
      Does the cake gain any height while it’s baking? I’m worried I’ll be making a big mess in my oven 😆

      Reply
      • Shiran says

        June 11, 2021 at 4:59 am

        Hi Zoe, for a single layer of cake it’s usually best to use a 3in deep pan. If that’s what you used, than it should have baked great 🙂

        Reply
    68. Alex says

      June 11, 2021 at 2:18 pm

      Hi. I made this today and it is delicious. However, I am finding it impossible to get it off the base of the tin, and the liner, without the cake falling apart. And I cannot get a clean slice out, it is just so soft and gooey. Is that what you would expect? Any tips for getting it away from the base of the tin and the liner without breaking it? I refrigerated it for longer than the 4 hours that you suggest. Thanks.

      Reply
      • Shiran says

        August 12, 2021 at 4:41 am

        Hi Alex 🙂 If you want a clean slice I recommend chilling it for longer, even overnight, and use a very sharp knife (and if it’s still too soft, try to bake the cake for a little longer). I usually don’t use a liner or remove it from the base of the tin (I serve it with it).

        Reply
    69. Janet says

      June 19, 2021 at 10:39 am

      Hi, cake chilling in fridge till tomorrow. Used cold Espresso instead of brandy. Going to serve it with creme fraiche and raspberries.

      Reply
    70. Mel T says

      August 16, 2021 at 2:07 pm

      I’ve made this at least 3-4 times now – SUCH a delicious treat. Curious if anybody has tried using coffee in place of the brandy and how that worked, just to try something different. Any thoughts?

      Reply
    71. Robs says

      November 19, 2021 at 2:46 pm

      I made this in a double quantity and it worked brilliantly as two cakes. May I also just thank you for including metric measurements! I can’t tell you how grateful I am! I tend not to try things if I have to convert them myself. Very lazy, but also not keen on trusting my conversion skills. But mostly lazy… Anyway, it’s a great cake and I’m making it again for my 9 year old’s birthday cake.

      Reply
    72. Erica says

      April 09, 2022 at 5:49 am

      I tied this recipe today. My cake deflated quite a bit. Probably more than half the size of your cake.

      Reply
    73. Dazel says

      April 09, 2022 at 11:05 pm

      Thank you for a really nice recipe!

      Reply
    74. Begonia says

      April 18, 2022 at 3:05 am

      Hi. This looks awesome, but I’d like to avoid using real sugar. Could I substitute baker’s (unsweetened) chocolate and then add more Swerve (erythritol) with the egg yolks? How much extra would you guess? BTW, Swerve has the same sweetness as sugar, teaspoon for teaspoon. Thanks

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        April 21, 2022 at 10:01 am

        Hi Begonia, I haven’t recipe tested sugar alternatives so I can’t say for sure. I’m not sure how erythritol reacts with egg yolks, but if you try it and it works I’d love to know!

        Reply
    75. Hailey says

      May 02, 2022 at 5:39 pm

      Hi there! Might be a silly question but I’m new to springform pans. What should I grease it with, more of the unsalted butter? Or do you recco a cooking spray? If a cooking spray, what kind? Thanks!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        May 04, 2022 at 2:23 am

        Hi Hailey, you can grease a springform pan with anything – butter, oil or cooking spray all work! I would recommend staying away from oil with stronger flavors like olive oil and avocado oil.

        Reply
    76. Naomi says

      June 11, 2022 at 6:43 am

      This is my favourite chocolate cake recipe. I have made it probably 20 times. It works every single time! Always a hit when I make it for others. Bonus is that it’s gluten free too. Thank you so much for this recipe and for bringing joy to various family and friend gatherings through a delicious dessert!

      Reply
    77. Raadhiya says

      July 11, 2022 at 12:25 am

      This cake is amazing! Next time I’ll use one of the flavored lindt slabs like mint or hazelnut. That would be even more INSANE.

      Reply
    78. Holly says

      October 02, 2022 at 12:53 pm

      Hey how would I make this for 4 days ahead of time?

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        October 03, 2022 at 2:23 am

        Hi Holly, you can make the cake ahead of time and freeze it. Just be sure to double wrap in plastic wrap to prevent freezer burn. Place in the refrigerator overnight to thaw.

        Reply
    79. Nirit says

      January 16, 2023 at 4:15 pm

      Hi Shiran,
      It looks great!
      If I’m converting to a 28 cm, how long do you assume I need to bake it?
      Should I still use 180c?
      Thanks in advance 🙂

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        January 17, 2023 at 6:58 am

        Hi Nirit, I recommend keeping the oven temperature at 180c but you will need to bake the cake probably 7-10 minutes longer. Start checking it after 45 minutes baking, then every few minutes after 🙂

        Reply
    80. Lisa Howell says

      June 04, 2023 at 3:51 pm

      I made this yesterday for a Church meal today. It was all gone and I had a lots of compliments. One thing I did a little different; my springform pan was a 10 inch so I increase the recipe one extra egg a little more chocolate maybe a couple ounces, a little more almond flour, little more sugar. I coated the springform pan with a good coating of butter, then used a combination of cocoa powder, almond flour, and finally crushed almonds, coding, both the bottom and sides well. I used amaretto in place of the brandy, then almond flavored whip cream to top it.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        June 05, 2023 at 10:49 am

        I love the use of amaretto! Yum! Thanks!

        Reply
    81. Andrea says

      March 15, 2024 at 10:10 pm

      Just baked this and it turned out perfectly. I didn’t have any brandy so instead I used 1.5tsps of each vanilla extract and almond extract. Delicious! Thanks for the wonderful recipe 🙂

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        March 17, 2024 at 12:35 pm

        Yum! That sounds delicious. Thank you, Andrea!

        Reply
    82. S says

      March 30, 2024 at 11:42 am

      This torte is utterly delicious! I’ve been making this torte for my dad’s birthday for years now (minus the brandy) because he loves it, my whole family does. Just had to drop a review to let the people know THIS is the recipe to make!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        April 01, 2024 at 10:26 am

        Thank you so much for your kind words. I’m so glad you and your family love this torte recipe.

        Reply
    83. Ava Glass says

      April 21, 2024 at 8:38 am

      Can I use a chocolate glaze on top in order to decorate as a birthday cake, or will the torte be too sweet.

      Any suggestions

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        April 21, 2024 at 6:31 pm

        Hi Ava, I think that sounds like a wonderful idea! Never enough chocolate if you ask me!! 😉

        Reply
    84. Hani says

      May 02, 2024 at 10:47 am

      I made this cake several times, it’s amazing. Everybody just loves it. It’s a winner cake. Is it possible to use unrefined brown sugar instead of the standard normal white sugar? Thanks 🙂

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        May 03, 2024 at 3:30 pm

        Hi Hani, that substitution should work just fine in a 1:1 ratio. It will slightly alter the flavor and texture, but likely in a good way! Brown sugar tends to be a little more moist, so this will affect the moistness of the cake slightly, but not much.

        Reply
    85. Rick Estridge says

      May 05, 2024 at 6:48 am

      This turned out to be an amazing chocolate dessert and I big hit at my dinner party last night. I added fresh raspberries to provide some contrast with whipped cream. This will become a “go to” dessert going forward!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        May 07, 2024 at 11:33 am

        Thank you for your kind words, Rick! I’m so glad you and your guests loved this recipe.

        Reply
    86. Nicki says

      November 12, 2024 at 5:34 pm

      Hello-Do recommend using parchment inside the springform pan…if so are you only lining the bottom? Or can you just grease the springform pan and omit the parchment. Both are listed and was just curious. Thank you! Can’t wait to try it!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        November 13, 2024 at 3:04 pm

        Hi Nicki! Both methods work – most often I choose to line the springform pan with a parchment round on the bottom and strips on the sides so that the dessert is easy to remove. If I only grease the pan, sometimes the cake doesn’t come out as perfect as I like when removing the pan. Hope this helps!

        Reply
    87. Carollyn says

      February 17, 2025 at 3:18 pm

      I made this torte and it turned out beautifully. I used coffee instead of brandy. Moist and delicious with homemade whipped cream

      Reply
    88. Angela Watkins says

      February 20, 2025 at 2:31 pm

      Hello,
      I have made a Chocolate Almond Torte and love it. How can I make this recipe into a white Almond cake? What would or could I use instead of chocolate? I have family and friends who cannot eat chocolate as it gives them severe headaches.
      I would welcome any suggestions please.
      Kind regards,
      Angela Watkins

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        February 21, 2025 at 4:49 pm

        Hi Angela! One of my favorite gluten-free bloggers has the perfect chocolate-free almond cake recipe for you: https://theloopywhisk.com/2021/04/14/easy-gluten-free-almond-cake/

        Reply
    89. Elaine says

      March 19, 2025 at 11:15 am

      Hi, I’ve just made this for the first time. The skewer was still v wet after 45 mins, it has a crisp top though, hopefully it will be OK. It hasn’t sunk since I’ve taken it out of the oven like yours did its stayed the same height. Do you think I’ve gone wrong somewhere?
      Thanks.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        March 20, 2025 at 11:37 am

        Hi Elaine! Per the instructions, the toothpick inserted into the center will come 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. It sounds like you baked it perfectly.

        Reply

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