Flourless Chocolate Almond Torte
A dense, fudgy chocolate torte made with almond flour and dark chocolate — naturally gluten-free and intensely flavored. The crinkled top and moist interior make every slice feel indulgent.
Ingredients
- 8 oz dark chocolate (70% cacao), chopped
- 1/2 cup unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup almond flour (blanched)
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp instant espresso powder
- 1/2 tsp fine sea salt
- 2 tbsp powdered sugar (for dusting)
Instructions
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1
Preheat oven to 325°F (165°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
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2
Melt 8 oz chopped dark chocolate (70% cacao) and 1/2 cup cut into pieces unsalted butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
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3
Whisk 2/3 cup granulated sugar into the chocolate mixture until combined. Add 4 room temperature large eggs one at a time, whisking well after each. Stir in 1 tsp pure vanilla extract.
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4
Add 1 cup almond flour (blanched), 1/4 cup unsweetened cocoa powder, 1 tsp instant espresso powder, and 1/2 tsp fine sea salt to the batter. Fold gently until just combined.
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5
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until the center is just set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. The center may look slightly underdone — it will firm as it cools.
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6
Cool completely in the pan on a wire rack, at least 1 hour, before releasing the springform.
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7
Dust the top with 2 tbsp powdered sugar (for dusting) just before serving.