This delicate and moist flourless chocolate torte is not only a showstopper, but it’s also gluten-free. This decadent torte will make the perfect dessert for dinner parties, birthdays, and special occasions.
I’ve made this incredibly delicious chocolate torte several times over the years. I’ve tried different variations, but find that melting the chocolate, instead of using cocoa powder, adds a nice creaminess to the finished product. Almond flour is a heaven-send for gluten-free diets, but depending on the brand, it can be noticeably mealy. The melted chocolate helps to mitigate this, resulting in a smooth, creamy, fudgy bite.
Almond Flour vs Almond Meal
Almond flour and almond meal are both made from ground almonds, but there are some differences between the two. The flour is made from blanched or skinless almonds and has a fine texture and is cream colored. Almond meal is made from skin-on almonds and tends to have a coarse, grainy texture and a darker color. Both are used for different baked goods. Almond flour is more suitable for delicate desserts and dough, while almond meal is perfect for heartier breads and coating for deep-fried foods.
Ingredients
- Almond flour
- Granulated sugar
- 6 ounces extra dark chocolate 60-70% (Guittard is great!)
- Unsalted butter, room temperature
- 4 large eggs
- Almond extract (sub with vanilla extract)
- Butter cooking spray or extra butter, for greasing pan
- Confectioner’s sugar, for dusting
How to Make a Flourless Chocolate Torte
- Preheat the oven to 350°F.
- Ready the pan: Grease a 9-inch springform pan with a bit of softened butter or butter-flavored cooking spray. Line the bottom of the pan with cut-to-fit parchment paper.
- Prep the chocolate: Melt the extra dark chocolate in a double boiler over medium-low heat. Water should be hot, not boiling!
- Add butter: Remove the pot from the heat and stir in the softened butter until melted through.
- Incorporate dry ingredients: Next, stir in 3/4 cup of sugar, and almonds (or vanilla) extract, and all of the almond flour into the chocolate mixture. Allow the mixture cool for 10 minutes.
- Yolks: Stir in the egg yolks until well combined. Transfer mixture to a large bowl and set aside.
- Whip the egg whites: Using a stand mixer and a whisk attachment, beat the egg whites for 30 seconds. Add 2 tablespoons of sugar, and beat the mixture on high until it forms medium peaks (moderately firm, but peaks curl down on the ends).
- Finish batter: Gently fold one-third of the whipped egg whites into the chocolate-almond batter.
- Transfer: Once combined, transfer the batter into the prepared springform pan and level it with a spatula.
- In the oven: Bake the chocolate torte for 30-35 minutes or until a toothpick inserted into the center comes out with minimal crumbs.
- Cool the torte for 60-90 minutes before removing the springform.
- Finishing touches: Dust with confectioner’s sugar, add freshly washed berries or melted chocolate, and serve.
Tip: If you do not own a standing mixer, you can use a large, deep set bowl and a hand mixer to whip the egg whites.
Storing leftover flourless chocolate torte
The beauty of this dessert is that it can be stored for up to 5 days in an airtight container in the refrigerator. However, if you add fruit as a topping, they will lose some firmness over time. My recommendation is to keep the berries/fruits on the side instead of stacking them on top. This isn’t a huge concern for dinner parties, as this torte will yield a small amount of leftovers, if any at all!
More recipes to enjoy!
Flourless Chocolate Torte (with Almond Flour)
Equipment
- 1 9" Springform Pan
Ingredients
- 2 cups almond flour
- 3/4 cup plus 2 tablespoons of granulated sugar
- 6 ounces extra dark chocolate 60-70% Guittard is great!
- 1 1/2 sticks plus 1 1/2 tablespoons unsalted butter cubed and softened at room temperature
- 4 large room temperature eggs yolks and whites separated
- 1 teaspoon almond extract sub with vanilla extract
- Butter cooking spray or extra butter for greasing pan
- 1 1/2 tablespoons confectioner’s sugar for dusting
Instructions
- Preheat the oven to 350°F.
- Grease a 9-inch springform pan with a bit of softened butter or butter-flavored cooking spray. Line the bottom of the pan with cut-to-fit parchment paper.
- Next, melt the extra dark chocolate in a double boiler over medium-low heat. Water should be hot, not boiling!
- Remove the pot from the heat and stir in the softened butter until melted through.
- Next, stir in 3/4 cup of sugar, and almonds (or vanilla) extract, and all of the almond flour into the chocolate mixture. Allow the mixture cool for 10 minutes.
- Stir in the egg yolks until well combined. Transfer mixture to a large bowl and set aside.
- Using a stand mixer and a whisk attachment, beat the egg whites for 30 seconds. Add 2 tablespoons of sugar, and beat the mixture on high until it forms medium peaks (moderately firm, but peaks curl down on the ends).
- Gently fold one-third of the whipped egg whites into the chocolate-almond batter.
- Once combined, transfer the batter into the prepared springform pan and level it with a spatula.
- Bake the chocolate torte for 30-35 minutes or until a toothpick inserted into the center comes out with minimal crumbs.
- Cool the cake for 60-90 minutes before removing the springform.
- Dust with confectioner’s sugar, add freshly washed berries or melted chocolate, and serve.
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