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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.

60 minMediumServes 10360 cal/serving

EuropeanDessertOvenVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-Free

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

  1. 1

    Preheat oven to 325°F (165°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6

    Cool completely in the pan on a wire rack, at least 1 hour, before releasing the springform.

  7. 7

    Dust the top with 2 tbsp powdered sugar (for dusting) just before serving.

Questions

Can I make Flourless Chocolate Almond Torte dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, cut into pieces. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Flourless Chocolate Almond Torte keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Flourless Chocolate Almond Torte?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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