Flourless Chocolate Almond Torte

This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake.

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Votes: 511
Rating: 3.36
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Servings 12servings
Prep Time 20minutes
Cook Time 35minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 511
Rating: 3.36
You:
Rate this recipe!
Servings 12servings
Prep Time 20minutes
Cook Time 35minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F; spray a 9-inch spring form cake pan with pan spray.
  2. Place chopped chocolate in a small saucepan and melt over very low heat, stirring frequently. Once melted and smooth, remove from heat, transfer into a large mixing bowl, and let cool.
  3. While chocolate cools, place yolks and honey in another large mixing bowl. Whip on high until light and fluffy, about 5 minutes.
  4. Meanwhile, combine almond flour and salt in a small bowl and set aside.
  5. When yolks are light and fluffy, gently fold yolks into cooled chocolate mixture, followed by the vanilla and almond extracts. Then, gently fold the almond mixture into the chocolate/yolk mixture and set aside.
  6. In a clean and dry mixing bowl, beat the egg whites to medium peaks, about 2 - 3 minutes with an electric mixer. Add 1/3 of the whipped egg whites to the chocolate mixture and fold in thoroughly to lighten the chocolate mixture. Continue to fold in the remaining egg whites, in two portions, into the chocolate mixture until the batter is light and evenly colored with no white sections remaining.
  7. Transfer batter to the prepared cake pan and spread evenly, taking care not to flatten the batter too much. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
  8. Let cool, then loosen the edges of the cake from the pan before removing the pan ring. Serve with powdered sugar or whipped cream, if desired.
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Recipe Comments

41 thoughts on “Flourless Chocolate Almond Torte

    1. recipe specialist

      Hi Marji,
      We recommend using Large sized eggs whenever possible for the best results in your baking. Unless the recipe you’re following calls for a specific egg size, large is generally what is recommended to add the right amount of liquid, provide enough protein for good structure, and to help your cake retain moisture.

      Reply
  1. Tamara

    What do you suggest I substitute if I can’t have sugar (any form), so honey is out? It adds moisture to this recipe, so is there any way I can add stevia plus Greek yogurt or something? Can’t do banana or applesauce either.

    Reply
    1. recipe specialist

      If you’d like to use Stevia or another kind of sugar substitute, I would suggest seeing if the brand you’re using has a conversion chart on the package or online that may help you determine the correct quantity to use since baking with liquid or dry sugar replacers can require different amounts and can vary by brand. Please note that you will need to add something to add moisture to the recipe; yogurt or mashed banana may be a good choice.

      Reply
      1. Mary Anne

        WHOA! 2 Tablespoons of Stevia seems like waaaayyyy too much. substitute another ‘liquid’, like the yogurt, but Greek may not have enough liquid, put a couple of drops of Stevia in and mix.

        I’d maybe get 1 cup yogurt (Brown Cow plain with cream on the top is good), put in a couple drops of Stevia, taste. If not sweet enough add another couple of drops, taste. Until you get the proper sweetness, then use 1/2 cup in the recipe.

        A tiny bit of Stevia goes a long, long way.

        Reply
    2. Julie

      I would also like to use stevia or erythritol, or both to sweeten it. If they are used in powdered form, what other modifications would be needed?

      Reply
      1. recipe specialist

        Hi Julie,
        Since using Stevia or similar can be a bit tricky, I’ve emailed you directly to better address your questions.

        Reply
        1. Pauline

          I’d like to see your response too. Being diabetic, I use stevia and eryhritol almost exclusively in my baking.

          Reply
          1. recipe specialist

            Hi Pauline,
            Thank you for your question. I’ve emailed you directly with our suggestions.

    1. recipe specialist

      Hi Amy,
      A spring form pan will make removing the cake from the pan much easier; the cake is more likely to break if you try to remove it from a standard baking pan. If you use a cake pan, line the bottom with parchment paper and use a pan spray to prevent sticking. Chilling the cooled cake in the pan may also make removal easier.

      Reply
  2. Deborah

    I’m not a confident sweet baker so this question might be silly: can I substitute walnut “flour” for almond flour? I once made a delicious flourless chocolate cake with walnut flour and lost the recipe in a computer crash… 🙁

    Reply
    1. recipe specialist

      Hi Deborah,
      We have not tested this recipe with any other nut flours, but walnut flour should work. It will change the flavor and may change the texture a bit as well, however.

      Reply
    1. recipe specialist

      Hi Barbara,
      We haven’t tried this recipe using agave, but you should be able to substitute this ingredient with good results. Agave contains more water than honey, so you may want to reduce the amount you use by an 1/8 of a cup approximately.

      Reply
    1. recipe specialist

      This cake should freeze well. I would recommend wrapping the cooled cake in food grade plastic wrap so that it is air tight and then freezing.

      Reply
    1. recipe specialist

      Hi Janet,
      I would recommend making sure you’re using large sized eggs as smaller eggs may not contain the proper amount of liquid needed. You could also try adding 1-2 tablespoons of Greek yogurt or pureed tofu as well.

      Reply
  3. Diane

    Can you be more specific with ingredients & measurements if the honey is deleted? i.e. I’d like to use either sugar or stevia … what would the exact changes be? Thank you!

    Reply
    1. recipe specialist

      Hi Mim,
      Thank you for your question. This recipe was specifically formulated with Almond Flour, which has very unique properties. Substituting wheat flour may result in a dry, heavy cake that lacks the texture and flavor of the cake made with Almond Flour.
      I would suggest following a recipe that calls specifically for the flour that you want to use so you can have the best results possible.

      Reply
    1. recipe specialist

      Hi Donna,
      We have not tested this recipe as a cupcake, so results may vary. If you try them in cupcake papers, you may have to adjust the cooking time slightly as they may cook faster. I would also recommend spraying the papers lightly with pan spray to prevent sticking.

      Reply
      1. Karen

        I baked with foil lined cupcake liners for 18 min. Toothpick came out clean. Waiting to try!
        Can I just wrap in plastic & leave room temperature for tomorrow?

        Reply
        1. recipe specialist

          Hi Karen,
          These can be stored and served at room temperature. You can carefully wrap with plastic wrap, or store in a Tupperware type container.

          Reply
    1. recipe specialist

      Hi Peggy,
      We have not tested this recipe using substitutions, but this recipe requires the yolk portion of the egg as well as a meringue made from the separated whites that needs to be folded in. This provides much of the texture and structure for this cake, so using a substitute may yield very different results.

      Reply
    1. recipe specialist

      Hi Joan,
      In this recipe, the egg yolks and egg whites are providing a lot of the structure and bind, so replacing them may cause your results to vary. We have not tested this recipe using egg substitutes of any kind, so you may need to experiment to see if this will work for you.

      Reply
    1. recipe specialist

      The “Flourless” part of the recipe refers to the lack of traditional wheat flour in the recipe. Almond Meal/Flour is simply ground almonds.

      Reply
  4. Maggie

    this was the driest cake I ever tasted….rather flavorless as well….I followed recipe to a “t”. I eventually, sliced it in half and filled with fresh peaches….don’t think I’d make it again

    Reply
  5. Sweet Annie

    For those experiencing dry cakes, I expect you may be overbeating your egg whites, not using the right size eggs, or over baking

    Reply
  6. Carol Baker

    I absolutely love this recipe; easy to make and delicious. Your instructions were very easy to follow.
    This is my first experience using almond flour and I will look for more recipes using this Ingredient. I did embellish the recipe with a sprinkling of chopped nuts on the top. Simply delicious!

    Reply
  7. Nana Cindy

    I am excited to try this beautiful cake recipe as I to am a diabetic also craving a wonderful chocolate cake who doesn’t love chocolate I will post my results after I eat some thank you for taking the time to put this wonderful cake recipe together

    Reply
  8. Judy Taylor

    I have made this cake often for friends. I use a tart cake pan. The flutes are lovely. My taste testers seem to like it when I reverse the amounts of extract. 1 tsp almond and 1/2 tsp vanilla

    Reply
  9. Tiffany Nibarger

    Made this cake tonight. For the frosting I use mascarpone cheese, added maple syrup for light sweetness,added a bit of almond extract and a bit of pure vanilla extract to the mascarpone…it is soooo good!! Thank you for sharing this recipe!

    Reply

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