This Flourless Chocolate Almond Torte is a decadent masterpiece that’s as rich in flavor as it is simple to make. With a velvety texture and deep chocolatey notes, it’s a dessert that feels indulgent yet wholesome. The almond base adds a subtle nuttiness, creating a perfect balance of sweetness and depth. Ready in just over an hour, it’s an elegant treat that’s surprisingly effortless to whip up.
Every bite melts in your mouth, offering a luxurious experience that’s both gluten-free and satisfying. The crisp outer layer gives way to a fudgy, moist center, making it irresistible for chocolate lovers. Whether you’re hosting a dinner party or treating yourself, this torte is a crowd-pleaser that’s sure to impress. It’s proof that simplicity can be utterly divine.
What You’ll Need for This Decadent Flourless Chocolate Almond Torte
- 1 cup (6oz/170g) bittersweet chocolate (finely chopped; you can use dark chocolate as a substitute)
- 1 ½ cups (6oz/170g) butter (softened; unsalted is preferred)
- 4 large eggs (separated and at room temperature)
- 1 ½ tablespoons brandy (optional, or substitute with vanilla extract)
- ½ cup (4oz/115g) plus ½ cup (4oz/115g) granulated sugar (divided)
- 1 cup (4oz/115g) almond flour (also known as ground almonds)
- ¼ teaspoon salt
- Cocoa powder (for dusting; optional for serving)
How to Make the Perfect Flourless Chocolate Almond Torte
- Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) springform pan and line the bottom with parchment paper. Set aside.
- Melt the chocolate and butter in a small saucepan over low heat or in a microwave-safe bowl, stirring gently until smooth. If using a microwave, heat in 30-second intervals. Set aside to cool slightly.
- Whisk the egg yolks and ½ cup (4oz/115g) sugar in a medium bowl until thick and pale. Stir in the melted chocolate mixture, brandy, almond flour, and salt until well combined.
- Whip the egg whites in a separate bowl using a stand mixer or handheld electric mixer until soft peaks form. Gradually add the remaining ½ cup (4oz/115g) sugar, one tablespoon at a time, and continue whipping until stiff, glossy peaks form.
- Fold in half of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until just combined.
- Spread the batter evenly into the prepared pan. Bake for 35-45 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached.
- Let the torte cool completely in the pan for at least 4 hours to set. Dust with cocoa powder before serving, and enjoy with a dollop of whipped cream if desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Flourless Chocolate Almond Torte with a drizzle of raspberry coulis or a dollop of vanilla bean whipped cream. For a decadent twist, try a warm chocolate ganache or a sprinkle of toasted almond slices. These additions complement the rich, nutty flavors beautifully.
How to Serve Like a Pro
This torte shines as a dessert centerpiece. Slice it into thin wedges and dust with cocoa powder for a polished look. Pair it with a glass of dessert wine or a cup of espresso for a sophisticated finish. For a casual gathering, serve with fresh berries for a refreshing contrast.
Storage and Freshness Tips
Store your torte in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. Let it come to room temperature before serving to restore its texture and flavor.
Time-Saving Tricks for Busy Bakers
To streamline prep, chop the chocolate and measure ingredients the night before. Use a microwave for melting chocolate and butter—it’s quicker and just as effective. If you’re short on time, skip the brandy or substitute with a splash of vanilla extract for a similar depth of flavor.
Common Questions Answered
Wondering if you can use milk chocolate instead? Yes, but the torte will be sweeter and less intense. For a nut-free version, swap almond flour with oat flour or coconut flour, though the texture may vary slightly. Always ensure your eggs are at room temperature for the best results!
Flourless Chocolate Almond Torte
Ingredients
- 1 cup bittersweet chocolate (finely chopped)
- 1 ½ cups butter (softened)
- 4 large eggs (separated and at room temperature)
- 1 ½ tablespoons brandy
- ½ cup granulated sugar (divided)
- 1 cup almond flour
- ¼ teaspoon salt
- Cocoa powder (for dusting)
Instructions
- Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) springform pan and line the bottom with parchment paper. Set aside.
- Place the chocolate and butter in a small saucepan over low heat or microwave-safe bowl and stir gently (or 30 seconds at a time in the microwave) until melted. Set aside.
- In a medium bowl, whisk together the egg yolks and ½ cup (4oz/115g) of sugar until thick and pale, then stir in the chocolate mixture, brandy, almond flour, and salt.
- Using a stand mixer or handheld electric mixer, whip the egg whites in a medium bowl until soft peaks form, then add the remaining ½ cup (4oz/115g) sugar, one tablespoon at a time, and continue to whip to stiff, glossy peaks.
- Fold in half of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining whites.
- Spread the batter evenly into your prepared pan and bake for 35-45 minutes, until a skewer inserted into the center has a few moist crumbs attached. Let cool and set for at least 4 hours before serving. Dust with cocoa powder and serve with a little whipped cream. Store in an airtight container at room temperature for up to 3 days.
