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Gluten Free Chocolate Almond Torte #cake

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 44 minutes
Total Time 1 hour 5 minutes
YIELD 8 -inch/20cm cake (a 9-inch cake is fine, too)

Ingredients

  • 200g (7 oz.) 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.

  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.