If you're craving a rich and showstopping chocolate dessert that's not hard to make, this old-fashioned torte (a European classic) with semisweet chocolate and almonds will do the trick. It's flourless, cuts like a dream, and can be made a few days ahead. It's stunning served with whipped cream and berries, but also on its own.
Decadent dessert
Torte means cake in German, but usually refers to fancier ones. This chocolate torte recipe has no flour, texture from the addition of almond flour and contains liqueur, which mostly evaporates during baking, leaving behind a rich flavor that sets it apart.
Sometimes it reminds me of a giant chocolate financier, where 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 I love this recipe.
It's 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, read the recipe first, and organize the space and utensils.
This chocolate dessert can be used year-round but is especially great for the holidays. Just like this rich chocolate cake (probably my favorite cake) or this variation on pecan pie with chocolate, it has a deep but not too sweet flavor, with a faint boozy taste that complements the chocolate wonderfully.
Testing Notes
The better the chocolate, the better the flavor of the cake. Links to my favorite brands are in the recipe card towards the end of this post. For a more intense flavor, substitute half for bittersweet chocolate.
Beating egg whites: an electric mixer will make your life easier. Squeaky-clean and dry bowl and beaters are essential for a good result. Make sure they don't have traces of grease or water.
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. So I recommend you read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace before starting. This will make the process so much easier.
Cooling down and refrigerating the torte: both steps are essential for a creamier and firmer torte, so plan before starting to make sure you have enough time.
Coffee: the cake doesn't taste like coffee; it enhances the chocolate flavor without overpowering it. Use instant coffee powder and dissolve it in the liqueur.
Liquor adds character to this cake. I generally use Kahlúa or Tia María, which are both coffee liqueurs, with the occasional Italian Amaretto, which is more intense and almond-flavored. Don't want to use liquor? Use the same amount of prepared coffee.
Use hazelnuts instead of almonds. This is a variation I really loved, especially when paired with Frangelico, a fantastic hazelnut liqueur.
Ingredients
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Almond flour: You can make your own by finely grinding whole almonds or use store-bought almond flour, the one used for macarons. It can be labeled as almond meal in some countries, but be careful, as meal is sometimes made with the residue after making almond milk, so it's too airy with a thinner texture.
Spiced variation: add a ground spice like cinnamon or cardamom to the chocolate batter.
Process steps
Electric mixer: It will make your life easier, especially when beating egg whites. A clean and dry bowl and beaters are essential for a good result.
Large bowls: you'll need to fold fluffy whites into the chocolate mixture.
Melt and mix
Pour the liqueur into the warm melted chocolate and mix to incorporate fully. The mixture will be smooth and shiny.
Almond flour
The chocolate batter will be thick and textured after you add the almond flour. We still need to add the meringue to soften it.
Vintage Kitchen Tip
It's essential to use a squeaky-clean bowl and beaters when beating egg whites. If they have a trace of grease or water, they might not grow in volume as necessary.
Beaten egg whites
The meringue is ready when stiff peaks form. If the peak folds onto itself, keep beating for a minute or two more.
Mix both preparations
Add a third of the whites (eyeball it) and mix until no white streaks remain. This first part lightens up the chocolate mixture, making the rest of the meringue easier to incorporate.
Fold the remaining meringue in two parts, adding the last one before the other is completely incorporated.
Final cake batter
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.
Bake
The cake will puff and rise in the oven and crack around the edges. After it's cooled down, it will sink, and that is fine.
Cool down
This is an important step.
The oven door is left ajar (opened a little, I use a wooden spoon) 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 whip 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.
Storage
- Chocolate cake: 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.
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Flourless Chocolate Torte with Whipped Cream and Berries
Ingredients
For the cake:
- 6 ounces semisweet chocolate, finely chopped
- 2 teaspoons coffee powder
- ¼ cup coffee liqueur, I used Kahlua
- ½ teaspoon vanilla extract, optional, but good for overall flavor
- ¾ cup unsalted butter, at room temperature
- ¾ cup sugar, sugar
- 6 egg yolks, at room temperature
- 6 egg whites, at room temperature
- ¼ teaspoon salt
- 1 ⅔ cups almond flour, 6 ounces. You can use 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:
- Preheat oven to 375ºF (190ºC). Butter or spray and flour a 9-inch (24cm) springform pan. Line the bottom with a circle of parchment paper.
- Melt 6 ounces semisweet chocolate in a bowl over a double boiler or in the microwave. Dissolve 2 teaspoons coffee powder in ¼ cup coffee liqueur and ½ teaspoon vanilla extract, and add it to the chocolate. Stir to mix and reserve.
- Subtract 2 tablespoons from the total sugar and reserve for the meringue.
- In a large mixing bowl, beat ¾ cup unsalted butter until creamy. 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.
- Add 6 egg yolks, one at a time, beating well between each, and beating an extra minute after the last one.
- Mix in the chocolate mixture until smooth. Fold in 1 ⅔ cups almond flour until incorporated.
- In another large clean bowl beat 6 egg whites with ¼ teaspoon salt until they begin to stand in soft peaks. Use an electric or stand mixer.
- Add the reserved 2 tablespoons of sugar and beat until glossy and stiff peaks form.
- Add a third of the whites into the chocolate mixture and fold with a spatula.
- 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.
- Pour into the prepared pan, turn the oven down to 350ºF / 180ºC and bake for 15 minutes.
- 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.
- Turn off the oven and leave the cake in it, with the door ajar for another 30 minutes.
- Transfer to a wire rack and cool, in the pan, to room temperature.
- Cover the pan in plastic wrap and refrigerate for several hours before removing. This will make it firmer and creamier.
- 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:
- Place 1 cup heavy cream and 2 tablespoons cream cheese in a medium or large mixing bowl.
- Add 3 tablespoons powdered 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).
- 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 a wire whisk for this reason. 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.
Assemble the torte:
- Top the cake with the whipped cream, spreading it to cover the sunken middle.
- Scatter 2 cups fresh berries on top and serve. Keep leftovers refrigerated, well covered in plastic wrap or airtight container.
Notes
Chocolate cake: It can be refrigerated in the pan for 3 days before assembly. Cover it with plastic wrap.
Whipped cream: can be made 2 days ahead and kept in an airtight container in the refrigerator.
Assembled torte: For the best results, eat it the same day it's made. Leftovers need to be refrigerated. The berries will lose their shine in a day or two.
Tara says
I am so glad things are starting to get back to normal for you. What an amazing looking dense, delicious and decadent cake. You always satisfy, great post!!
Rosie @ Blueberry Kitchen says
Your torte looks so delicious, especially with the raspberries - I love that it was inspired by Chocolat too!
Katy says
I'm glad things are slowly getting better - what a nightmare that must have been. I hope everything is sorted soon. This torte looks absolutely delicious - I am always looking for new GF recipes to try and this is going straight to the top of the list!
Shannon @VillageGirlBlog says
This looks amazing! I love raspberries with chocolate too. Yum all the way around 🙂
Guru Uru says
I am so happy my friend that things are getting better for you 😀
Lovely looking cake perfect to celebrate with!
Cheers
Choc Chip Uru
Chef Di says
Just lovely! Such a beautiful torte and incredible photos as always.
Deb says
Pleased to hear things are getting better! My husband adores chocolate, the darker and richer all the better.
A must make dessert my my favorite chocolate lover!
mividaenundulce says
I like the moist that almonds give to cake mixes. And the combination of chocolate and raspberries is also wonderful.
Martin D says
Your torte looks amazing Paula! I love flourless cakes such as this. And the almond adds such a great dimension to the flavors! Magnifico!
Laura Dembowski says
So glad to hear that you are doing better! It's a process I'm sure but there is always light at the end of the tunnel. This torte looks amazing! I always love my desserts as is - no whipped cream or ice cream - because I want to enjoy the flavors of the actual treat.
Heather Schmitt-Gonzalez says
Well, it could change my life just looking at it - holy cow, it looks amazing, Paula! I love that in the midst of all that is happening, you could bake this beautiful torte. And Chocolat is one of my favorite movies, so this is just perfection.
Amanda says
This looks so good - I really love gluten free cakes that require no flours at all. I think they're tasty and tend to turn out consistently better than their flour-ed counterparts!
Helene Dsouza says
I always thought about opening a choco shop but then its too hot here so we opened up a pastry. Anyway, I totally enjoyed reading your post Paula and your chocolate cake looks like a classic that my french grandmother would make. I bet it tastes heavenly!
Paula I am sorry I missed out on the happenings in the last weeks but I hope I can catch up soon.
Cher Rockwell says
Glad to hear things are slowly getting better.
Your torte is gorgeous.
Renee says
I'm glad to read you and your city is recovering from the flood. Mother Nature can be so cruel sometimes. Your torte is heavenly and one I wish I could be there sharing with you, my friend.
Silvia says
Delicious! I love raspberries. Love.
Jennie @themessybakerblog says
Paula, this torte is calling my name. It looks so decadent and rich. Yum!
Carol | a cup of mascarpone says
Paula, this torte is lovely! Adore that you added Kahlua, and paired it with the raspberries! Have a beautiful Sunday!
Liz Berg says
This is the only way the hubby will eat nuts...ground up and in chocolate cake! Simply gorgeous, my friend!
The Ninja Baker says
You already do change people's lives with your fabulous food recipes, Paula. And your thoughtful Vintage Kitchen posts.
Including the reminder to add TLC to make fantastic torte à la almond and chocolat.