Flourless Chocolate Almond Torte
A decadent elegant dessert that's gluten free and made with simple ingredients
Equipment
- 1 10 inch springform pan
- 1 Rubber Spatula
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 mixer can be a stand mixer or hand held ( if it is hand held you will need one more mixing bowl)
- 1 wire whip/whisk
- 1 heat safe bowl form melting the butter and chocolate
- 1 small saucepan (4 quarts) for creating a water bath for melting the butter and chocolate
- 1 Mixing Bowl
- 1 piece of parchment paper
- 1 scissors
- 1 blender or food processor for processing the nuts
- 1 Cooling rack
Ingredients
- 12 ounces dark chocolate or semi sweet chocolate chips or chunks
- 8 ounces unsalted butter
- 1½ cups sugar
- 2 tablespoon vanilla extract
- 8 ounces ground roasted almonds
- 9 each eggs cold cold eggs are easier to separate
Instructions
- Grease your springform pan with softened butter or coat with pan release spray
- Fold your parchment paper in half, and in half again, then fold on an angle creating a triangle
- Place the tip of the triangle in the center of the pan, using scissors cut off the excess hanging off the edge of the pan. creating a circle that fits in the bottom of the pan
- Preheat your oven to 350℉
- Place water in your sauce pan filling it half way up, bring water to a simmer
- Place the chocolate and the butter into a heat safe bowl, place the bowl over the pot of simmering water
- Place the almonds into a blender or food processor to grind, chop until small pieces, be careful to not create paste ( use the pulse option to help with this)
- Remove the chocolate and butter mixture from the heat, and mix together with a rubber spatula
- When the mixture is smooth, add the ground almonds and vanilla extract, stir to combine evenly
- Using the bowl of your stand mixer and another mixing bowl ( two mixing bowls if you are using a hand held mixer) separate the eggs placing the whites into the bowl for your stand mixer or the bowl you will use with your hand held mixer. place the egg yolks into a separate mixing bowl
- Add half of the sugar to the egg yolks and using the wire whip vigorously whisk the yolks and sugar together until smooth and pale ( be very careful to not let the sugar sit on the egg yolks at all! The sugar will begin to cure the egg yolk creating hard lumps that will not combine withe mixture)
- Fold the melted chocolate mixture into the egg yolk and sugar mixture, and set aside
- Fitted with the whip attachment use your mixer to whip the egg whites until foamy. The with the mixer going add the remaining sugar in a steady stream. Continue whipping the egg white sugar mixture until soft peaks form
- Fold the egg white mixture into the melted chocolate egg yolk mixture, being careful not to over mix and deflate the egg white mixture
- Place the mixture into the prepared springform pan ( don't be discouraged it doesn't look beautiful at this state) place the pan in the center rack of your preheated oven, and bake for 35 minutes
- Remove the torte from the oven and place on a cooling rack, don't be nervous if the top cracks its part of the delicious texture of this dessert
- Cool on a rack for 30 minutes and then place in the refrigerator for about an hour, chilling it makes it easier to cut into portions. When cutting use a warm knife wiping with a wet cloth in between cuts so you can have nice pretty pieces to enjoy! ( use the same cutting technique you would use to cut cheese cake)
Notes
Serve your finished Torte with fresh whipped cream, fresh berries, ice cream and/or caramel sauce, fruit sauce, or even chocolate sauce!
You can use a different types of nuts( cashew, pistachio, walnut, even macadamia nuts) or if you prefer leave the nuts out entirely.
You can also replace the vanilla extract with your favorite liqueur or even dark rum works great!
Once you master the technique involved in making this very classic French Torte, you can get creative with the additions, ultimately creating your own signature masterpiece!
Enjoy!