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Chocolate Almond Torte

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I’ve enjoyed exploring flour-less recipes recently and fell in love with the idea of a chocolate torte made with almonds.   You’re right, I do love me some fudginess!  I also love the combination of chocolate with tart raspberries.  I was inspired my multiple recipes and ended up with my own and am very pleased with the final results.

You’ll need sugar, good quality semi-sweet chocolate, butter, eggs, ground almonds, and almond or vanilla extract.
Separate the eggs from the egg whites.  Allow them to come to room temperature, about 30 minutes.
While the eggs are doing their thing, wash and dry fresh raspberries for the sauce.
I made a simple sauce with 1 pint fresh raspberries and 2 tablespoon sugar.  Sprinkle the sugar on the raspberries and allow them to sit for a few minutes to get juicy.  Cook on low heat until all the raspberries are broken down and the syrup starts to thicken.  Strain through a wire mesh to remove all the seeds.  Press with a spoon to extract all the juice.  Set aside to cool.
In a medium mixing bowl, combine the butter and chocolate.  Melt in the microwave at 50% power for 1 minute.  Stir and repeat in 30 second intervals if needed.  Stir between cooking to melt all the chocolate.
Make sure the chocolate mixture is smooth.  Set aside to cool a few minutes.
Add the egg yolks and 3/4 cup sugar to the bowl of a mixer.  Beat until the egg yolks become pale and the mixture is thick.
Slowly beat in the chocolate mixture and the vanilla or almond extract.  I love almond but think it would be great with vanilla too.
Beat until the mixture is smooth.
Transfer the chocolate mixture to a large mixing bowl and fold in the ground almonds (I used Bob’s Red Mill Ground Almond Flour).    Set aside.  Wash the mixing bowl and attach the whisk to the mixer.
Beat the egg whites in the clean bowl until the are foamy.  Start adding the remaining 1/4 cup sugar slowly.
Beat until the whites form soft peaks.
Gently fold (don’t stir) in 1/4 of the egg white mixture into the chocolate mixture.  Once blended, add the remaining egg whites.
Pour the batter into a prepared 9-inch spring-form pan and bake at 350 degrees for about 50 minutes.
Check for doneness by inserting a tooth pick into the center.  A little moist crumbs on the toothpick will be great.  Don’t over bake!
Remove from the oven and allow the cake to cool completely before removing from the pan.
Dust with powdered sugar and serve with the cooled raspberry sauce and sweetened cream if desired.  Refrigerate left overs if you have any!
This is a delicious, rich, flour less, chocolate cake.  I like it!
Chocolate Almond Torte
(inspired by numerous recipes)
For the torte:

8 ounces good quality semi-sweet chocolate, chopped
12 tablespoons unsalted butter, cut into pieces
1 cup granulated sugar, divided
5 large eggs, separated
1 teaspoon almond or vanilla extract
1 1/3 cup finely ground almonds

For the raspberry sauce:
1 pint fresh raspberries
2 tablespoons granulated sugar

Preheat the oven to 350 degrees.

Separate the egg yolks and egg whites in different bowls.  Allow them to come to room temperature (about 30 minutes).  Prepare a 9-inch spring-form pan by buttering the bottom.  Cut a piece of parchment paper to fit on the bottom of the pan.  Butter the top of the parchment and the sides of the pan.  Set aside.

Wash the raspberries and dry.  Place them in a small saucepan and sprinkle two tablespoons sugar on top.  Allow them to sit and develop a syrup.  Cook over low heat until all raspberries are broken down.  Simmer gently until the mixture thickens.  Strain through a wire mesh colander to remove the seeds.  Smash any remaining pulp through the strainer using the back of a spoon. Set aside to cool, then refrigerate.

Place the chopped butter and chocolate in a medium mixing bowl.  Microwave on 50% power for 1 minute. Stir to blend the chocolate and butter together.  Microwave again at 50% power for 30 seconds and repeat as needed.  Do not overcook the chocolate.

Beat the egg yolks with 3/4 cup of the granulated sugar until thick and pale in color. Slowly blend in the chocolate mixture and the vanilla extract.  Transfer mixture to a large mixing bowl and fold in the ground almonds.  Set aside.

Wash the mixer bowl and dry.  Fit the mixer with the whisk attachment and beat the egg whites until foamy.  While beating, slowly add the remaining 1/4 cup granulated sugar and beat until soft peaks form.  Fold 1/4 of the beaten egg whites into the chocolate mixture.  Add the remaining egg whites and fold until blended.  Do not stir or beat.  Use a rubber spatula and gently fold all the ingredients together.

Pour the batter into the prepared pan and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs only.  Do not over bake!

Remove from the oven and allow the cake to cool completely on a rack.  Remove the sides of the pan and place on a serving plate.  Sprinkle powered sugar on top and serve with raspberry sauce and sweetened whipped cream if desired.

Refrigerate leftovers.

~~~~~

Enjoy!

I had a lovely weekend visiting with my daughter and her adorable little boy Isaac.  We went to lunch and went shopping for a bit, then visited with friends and watched movies.  What a great day!  And I got to hold Isaac for a long, long time!

That’s my granddog Max too!  They were wearing matching outfits – he he.

Have a fantastic week and I hope you have fun in the kitchen baking up something delicious!

Thanks so much for stopping by!

Tricia

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7 Comments

  2. Angie's Recipes

    I adore flourless chocolate cake. This looks perfect.<br />I can tell that you are a happy grandma ;-)) Sweet Issac <br />hallo Max 😉

    Reply

  3. Em (Wine and Butter)

    They are beautiful!! And guess what? Ive been experimenting with flourless recipes too!! Im making a gluten free (ground almond) carrot cake for my BFF's wedding – made a trial version and it is INSANE good. Plus so much more filling and less 'jitters inducing' than regular cake – yum!! I want some of your chocolate cake maybe even more though….

    Reply

  5. Mary

    This looks wonderful. I adore my flourless chocolate cake, but I might be willing to try this one now too! I like the idea of an almond flavor as well. <br /><br />Your daughter and grandson look adorable. Love the little tiny matching outfits!

    Reply

  6. Tanna at The Brick Street Bungalow

    Oh. my. goodness. How very, very precious!! SO glad you had such a wonderful day with your daughter and grandson, Tricia. They are both beautiful (and Max is plenty cute in his matching outfit). <br /><br />Desert: YUM!<br /><br />Have a great week. blessings ~ tanna

    Reply

  7. Sue/the view from great island

    Tricia your daughter looks so happy, what a wonderful photo. Your desserts always make me gasp, but especially this one. Your blog makes me wish I entertained more so I could justify making more of these desserts!

    Reply