Chocolate Almond Torte

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This nutty, flourless torte is rich yet light, with chocolate, almonds, and pecans creating a delicate crumb. A smooth chocolate ganache adds the perfect finishing touch.

Ideal for Passover or any occasion, it’s easy to make and can be served with whipped cream and fruit for an elegant touch. This recipe was one that my Mom loved to serve along with my cousin's Flourless Chocolate Cake and Chocolate Chip Cookies. She also loved to put out a fruit tray and, naturally, Matzo Toffee.

You will need the following ingredients to make this almond torte:

Ingredient Notes

• Use Good Chocolate - Using store-bought chocolate is fine; however, if you want to make this recipe the best it can be, use Valhrona, Callebaut, or Guittard semi-sweet chocolate. Chocolate is my love language and I use the the same terrific chocolate in other recipes like the Krembo Cake recipe. Chocolate is extremely complex and dark chocolate can take on the flavors of caramel or even fruit. Choose your chocolate carefully!
• Potato Starch - This is a "must" ingredient for Passover unless you can find a Passover friendly flour. You can also substitute matzo meal but I like the texture of potato starch better. If you are serving this for Rosh Hashanah, then you can use an all-purpose flour or an all-purpose gluten-free flour.

See the recipe card for quantities.

Additions:

• Nut Substitutions – Swap walnuts for pecans or use only almonds for a classic almond torte.
• Citrus Twist – Add orange or lemon zest to the batter for a bright, fresh flavor.
• Coffee Infusion – Mix a teaspoon of espresso powder or two teaspoons of espresso coffee into the batter or ganache to enhance the chocolate flavor.

Substitutions:

• Dairy-Free – Use dairy-free chocolate and coconut cream for the ganache.
• Lighter Option – Serve with fresh berries instead of ganache for a less decadent version.

How To Make Chocolate Almond Torte: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Preheat the oven to 375℉.

Grease a 9" cake pan. Cut parchment or waxed paper to fit the bottom of the pan and then grease the paper.

In a medium microwave-safe bowl, melt the chocolate, butter, and water in 20 second intervals until melted. Stir until smooth.

Step 2: In a food processor, pulse the almonds and pecans with ¼ cup of sugar until finely ground.

Add in the potato starch and pulse until incorporated.

Add the chocolate mixture and pulse until incorporated.

Mix in the egg yolks and combine. Set aside.

Step 3: Add the egg whites to a large bowl. Using an electric mixer, beat the egg whites until soft peaks form.

Slowly add in the remaining ¼ cup sugar, one tablespoon at a time, until stiff peaks form but not dry peaks.

Gently fold the chocolate mixture into the egg whites until incorporated.

Step 4: Pour the batter into a prepared pan and bake for 20 minutes or until the sides feel firm but the middle remains slightly soft. A knife inserted near the center should come out slightly creamy.

Remove to a wire rack and cool. The cake will shrink while cooling.

When cool, turn the cake out of the pan. (You can wrap the cake in foil and refrigerate up to 3 days or freeze.)

Step 5: Place the chocolate and the butter into a 4-quart microwave-safe bowl. Microwave in twenty-second intervals until the chocolate has melted. Stir until smooth.

Line a small baking sheet with waxed paper. Place the cake on a rack over the baking sheet.

Pour the glaze onto the middle of the cake, tilting the cake so it runs down the sides.

Step 6: Spread the sides but do not spread the top or you will see knife marks.

Garnish with a border of almonds.

Let sit at room temperature uncovered until the glaze sets. It can be left overnight uncovered.

• Room Temperature Ingredients – Eggs blend better when at room temperature, creating a lighter texture.
• Do Not Overmix – Gently fold the batter to keep the torte airy and prevent it from becoming too dense.

Line the Pan – Grease and line the bottom of the pan with parchment paper to prevent sticking.

A torte is a rich dense cake that is flourless. It relies on ground nuts, eggs, sugar, and butter for structure. Tortes have a more compact structure than cakes.

Tortes can be layered or finished with glazes, ganache, or whipped cream. Tortes, like this Chocolate Almond Torte or the Apple Cranberry Torte are naturally gluten-free.

Store in an airtight container in the refrigerator for up to 4 days. If not stored properly the cake will become dense and dry.

The difference between a chocolate cake and a chocolate torte are the ingredients. Both have sugar, butter and eggs; however, a chocolate torte does not contain any flour.

You can opt to not use the chocolate ganache if you wish. You can also serve the torte with sweetened whipped cream, berries, mascarpone cream, or a topping of chopped or whole almonds.

Easy Almond Macaroon Cookie Recipe (GF)