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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Dec 18, 2022 by Paula Montenegro · Income from ads and affiliate links 38 Comments

    Chocolate Torte

    Jump to Recipe

    If you're craving a rich and showstopping dessert that's not hard to make, this chocolate torte with almonds will do the trick. It's flourless, cuts like a dream, and keeps well. Serve it on its own or with whipped cream and berries. 

    Hand placing strawberry on top of berry topped chocolate cake on a pink cake stand. Pink and white cloth and background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2013, the text and images in this post have been updated to serve you better. The recipe remains the same.

    A chocolate torte with a mound of whipped cream and berries is a showstopper.

    This is a chocolate dessert that can be used year-round but is especially great for the holidays.

    Table of Contents Hide
    What is a torte?
    Why make this torte
    Ingredients
    Variations & substitutions
    How to make a chocolate torte
    Baking
    Topping
    Storage
    Kitchen notes
    Related recipes you might like:
    Flourless Chocolate Torte

    What is a torte?

    Torte means cake in German.

    It differs from regular ones in that it has little or no flour, texture from the addition of nut flour or ground cookies, and in many cases contains a liqueur.

    With this torte recipe, we cover all of that.

    Flourless chocolate tortes need to be made with attention and a gentle hand. Due to the lack of starch, a lot depends on the egg whites, the folding, and the baking.

    Why make this torte

    • Texture: the lack of flour and the addition of ground nuts create a wonderful, fudgy texture that is soft and creamy. It's part of why we love this recipe.
    • Flavor: deep but not too sweet, with a faint boozy flavor that complements the chocolate wonderfully.
    • Showstopper: topped with whipped cream and fresh berries it becomes the centerpiece of a celebration.
    • Easier to make than it looks: sometimes the idea of beating egg whites for structure and not using flour makes us nervous that the cake will fall or not have the right consistency. You'll be fine if you follow the instructions and take the time to read the recipe first and organize the space and utensils.
    Single slice of cream and berry covered chocolate torte on a cake serves. Grey background.

    Ingredients

    See the recipe card towards the end of this post for quantities.

    • Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar. For a more intense flavor, use half bittersweet chocolate.
    • Almond flour: you can make your own by finely grinding whole almonds or use store-bought like Blue Diamond almond flour or Mandelin almond flour.
    • Coffee: it enhances the chocolate flavor without overpowering it. Use instant powder and dissolve it in the liqueur.
    • Liqueur: it adds character to this cake. I use Kahlua or Tia Maria (coffee liqueurs). Read below for substitutions.
    • Eggs: fresh, large.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • White granulated sugar.
    • Unsalted butter.
    Bowls on a white surface with ingredients for chocolate almond torte including liqueur, vanilla, eggs, butter, sugar, salt, almond flour, chocolate.

    Variations & substitutions

    • Spiced: add a ground spice like cinnamon or cardamom to the chocolate batter.
    • Nuts: use another nut, like hazelnuts, and slightly change the flavor.
    • Liquor: use a different one to add more character to the torte or to complement the nuts, like Amaretto (almond) or Frangelico (hazelnut) that will enhance the nutty flavor.
    • Don't want to use liquor? Add more water (¼ cup) to the prepared coffee.

    How to make a chocolate torte

    • Electric mixer: it will make your life easier, especially when beating egg whites.
    • Large bowls: you'll need to fold fluffy whites into the chocolate mixture.
    • Meringue: clean and dry bowl and beaters are essential for a good result.
    Pouring coffee liquor into white bowl with melted chocolate. White marble surface.

    Pour the liqueur into the warm melted chocolate and mix to incorporate fully. The mixture will be smooth and shiny.

    Chocolate mixture being added to butter and sugar mixture in glass bowl on white marble surface.

    The butter, most of the sugar, and egg yolks are creamed and then the chocolate mixture is added.

    Almond chocolate cake batter in a glass bowl on a white surface. Close up image.

    The batter will be thick and textured after you add the almond flour.

    Frothy egg white mixture being beaten in a glass bowl on a white marble surface.

    At this point, start beating the egg whites with the salt (for stability). It will start as a frothy mix. Add the rest of the sugar and beat at high speed.

    Egg whites beaten to stiff peaks with an electric mixer in a glass bowl. White surface.

    The meringue is ready when stiff peaks form. If the peak folds onto itself, keep beating for a minute or two more.

    Mound of beaten egg whites added to chocolate cake batter in a glass bowl with a red spatula.

    Add a third of the whites (eyeball it) and mix until no white streaks remain. This first part lightens up the chocolate mixture making it easier to incorporate the rest of the meringue.

    Vintage Kitchen tip: it's essential when beating egg whites to use a squeaky clean bowl and beaters. If they have a trace of grease or water they might not grow in volume as they should.

    Glass bowl with egg whites added to chocolate cake batter. A red spatula. White marble surface.

    Fold the remaining meringue in two parts, adding the last one before the other is completely incorporated.

    Top view of round cake pan with chocolate batter. White marble surface.

    The final chocolate batter is even in color. Make sure no streaks of white remain but don't overmix it so the meringue flattens as little as possible.

    Baking

    Inside view of chocolate cake being baked in the oven.

    The cake will rise in the oven and crack around the edges. After it's cooled down, it will sink and that is fine.

    Metal oven with wooden spoon keeping the door ajar.

    The oven door is left ajar (opened a little) after it's turned off to allow the cake to bake a little longer with the residual heat.

    Topping

    Whipped cream and fresh berries take this chocolate dessert to the next level.

    You can make it the day before and refrigerate it in an airtight container.

    • Stabilized whipping cream: I add a few tablespoons of cream cheese to the cold cream for a firmer result. I find that the flavor is amazing and it keeps well for a few more days.
    • Berries: fresh is better but you can use frozen ones if that's all you have. Make sure they don't have ice around them and add them at the last minute as they will start to drip.
    Spreading whipped cream with a spoon on top of chocolate cake. White surface with bowls containing berries.

    Storage

    • Chocolate cake: it can be kept refrigerated in the pan for 3 days before assembling. Cover it with plastic wrap.
    • Whipped cream: can be made 2 days ahead and kept in an airtight container in the refrigerator.
    • Assembled torte: eat it the same day it's made for the best results. Leftovers need to be refrigerated. The berries will lose shine in a day or two.
    Slice of chocolate cake with cream and berries being lifted from the whole cake on a stand. White backgournd, pink cloth, plates.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chocolate: the better the chocolate, the better the flavor of the cake.
    • Topping: besides the whipped cream, you can also serve it with a chocolate ganache and berries. Slightly warm with a scoop of ice cream and a drizzle of chocolate or caramel sauce is another favorite around here.
    Eaten slice of chocolate cake with cream and berries on a white plate. Silver fork. White background.

    Related recipes you might like:

    • Flourless chocolate almond cake
    • Easy Chocolate Cherry Dump Cake
    • Chocolate Crumb Cake
    • Mexican Chocolate Cake (one-bowl)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    A berry topped chocolate torte on a pink cake stand with one slice being removed. Grey and white background.

    Flourless Chocolate Torte

    Print Recipe
    Save Recipe Recipe Saved

    A rich and showstopping dessert served with berries and cream. This chocolate almond torte is flourless, cuts like a dream, and keeps well.

    • Total Time: 1 hour 20 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For the cake:

    • 6 oz. semisweet chocolate, finely chopped
    • 2 teaspoons coffee powder
    • ¼ cup coffee liqueur (I used Kahlua)
    • 6 oz (¾ cup) unsalted butter, at room temperature
    • ¾ cup + 1 tablespoon (185g) sugar
    • 6 large eggs, at room temperature
    • ¼ teaspoon salt
    • 6 oz almond flour or finely ground almonds

    For the topping:

    • 1 cup heavy cream (or heavy whipping cream), cold
    • 2 tablespoons cream cheese, at room temperature
    • 3 tablespoons powdered sugar
    • 2 cups fresh berries

    Instructions

    For the cake:

    1. Preheat oven to 375ºF / 190ºC.
    2. Butter/spray and flour a 9-inch (24cm) springform pan. Line the bottom with a circle of parchment paper. 
    3. Melt the chocolate in a bowl over a double boiler or in the microwave.
    4. Mix in the coffee powder and liqueur. Reserve.
    5. In a large mixing bowl, beat the butter until creamy.
    6. Subtract 2 tablespoons from the total sugar and reserve for the meringue.
    7. Slowly add the remaining sugar to the butter and beat until the mixture is light and creamy. Scrape the sides of the bowl as needed.
    8. Add the egg yolks, one at a time, beating well between each, and beating an extra minute after the last one.
    9. Mix in the chocolate mixture until smooth. 
    10. Fold in the almond flour until incorporated. 
    11. In another large clean bowl beat the egg whites with the salt until they begin to stand in soft peaks. Use an electric or stand mixer.
    12. Add the remaining 2 tablespoons of sugar and beat until glossy and stiff peaks form.
    13. Add a third of the whites into the chocolate mixture and fold with a spatula. 
    14. Add the rest of the whites in 2 additions, mixing carefully but thoroughly. Don't beat or overmix. As soon as there are no streaks of white, stop mixing. Make sure you scrape the bottom with the spatula to make sure. 
    15. Pour into the prepared pan, turn the oven down to 350ºF / 180ºC and bake for 15 minutes.
    16. Turn down the oven to 325ºF / 160ºC and bake for another 45-50 minutes, or until a cake tester or toothpick inserter in the center comes out dry. The cake will be puffed and cracked. Don't overbake it. 
    17. Turn off the oven and leave the cake in it, with the door ajar for another 30 minutes.
    18. Transfer to a wire rack and cool, in the pan, to room temperature.
    19. Cover the pan in plastic wrap and refrigerate for several hours before removing. This will make it firmer and creamier.
    20. When ready to serve, slide a flat knife or spatula around the sides of the pan, release the springform, and carefully transfer the cake to the serving plate.

    For the topping:

    1. Put the heavy cream and cream cheese in a medium or large mixing bowl. 
    2. Add sugar and beat with an electric hand mixer at medium speed until firm peaks (stiff peaks) form, it will take about 4-5 minutes, depending on the speed of your beaters and the size of the bowl (smaller bowls take longer). 
    3. Beating: if using the stand mixer with the whisk attachment, beat at low speed, especially towards the end so you don't curdle the topping. I use an electric hand-held mixer for this reason.
    4. Important: whipped cream can curdle very quickly when overbeaten. To avoid this, I always beat it at medium-high speed until soft peaks start to form, lower the speed to medium and continue beating until medium-firm peaks form. Then, I finish beating by hand with a whisk until I get stiff peaks. It takes a bit of arm muscle, but it's hard to overbeat cream by hand. 

    To assemble:

    1. Top the cake with the whipped cream, spreading it to cover the sunken middle.
    2. Scatter the berries on top and serve. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Almond flour: you can make your own by finely grinding whole almonds or use store-bought like Blue Diamond almond flour or Mandelin almond flour.
    • Chocolate: the better the chocolate, the better the flavor of the cake. Use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
    • Topping: besides the whipped cream, you can also serve it with a chocolate ganache and berries. Slightly warm with a scoop of ice cream and a drizzle of chocolate or caramel sauce is another favorite around here. 
    • Storage:
      Chocolate cake: it can be kept refrigerated in the pan for 3 days before assembling. Cover it with plastic wrap.
      Whipped cream: can be made 2 days ahead and kept in an airtight container in the refrigerator.
      Assembled torte: eat it the same day it's made for the best results. Leftovers need to be refrigerated. The berries will lose shine in a day or two.
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 60 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Keywords: flourless chocolate torte

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cakes & Cheesecakes

    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake
    • Cinnamon Bundt Cake
    • Gingerbread Loaf

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Steff says

      June 25, 2013 at 5:52 pm

      This looks so amazing for my gluten-free son's 22nd birthday! Do you think a torte pan would work as well as a springform pan? Thanks, Steffani

      Reply
    2. cooking with curls says

      April 27, 2013 at 2:43 am

      That tart looks amazing! I have never made a tart before, I think I should:)

      Reply
    3. Cocoa and Lavender says

      April 21, 2013 at 3:05 pm

      What a fun post and so many fun recipes! I love how people's minds work in relating certain foods to movies. One of my favorite references was to the raspberry cordial from Anne of Green Gables. I also realized that I have seen all thé movies except the Life of Pi and Joe vs the Volcano. Hard to imagine Joe as a chef, but maybe I need to watch it! 🙂 Chocolat is one of my absolute favorite films and we watch it every Easter, as we watch Love actually every Christmas. They are such feel good and well crafted flicks. Your chocolate torte sounds amazing and I may have to make it this week for guests. And I love that something this good is GF! Thanks, Paula! ~ David

      Reply
    4. Cakelaw says

      April 19, 2013 at 11:03 pm

      OMG - how gorgeous is this!

      Reply
    5. Amy Kim (@kimchi_mom) says

      April 17, 2013 at 3:41 pm

      Love and care always make a difference! Hope you are doing better!

      Reply
    6. Sarah | Curious Cuisiniere says

      April 17, 2013 at 12:46 pm

      This looks delicious. You can't go wrong with raspberries and chocolate in my book. Beautiful pictures!

      Reply
    7. Lisa says

      April 17, 2013 at 6:23 am

      I was just telling Lora last night how incredibly talented you are, and once again, your talent shines with this beautiful, perfectly fudgy and and undoubtedly delicious flourless chocolate torte! I wish you liced closer! ;D

      Reply
    8. Conni Dahl Smith says

      April 16, 2013 at 6:56 pm

      Oh my heavens, my stomach literally growled at me when I saw this! What a fantastic recipe - and great movie pick! 🙂

      Reply
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