Light and airy on top like a macaroon and fudgy and rich on the inside, this Chocolate Almond Torte doesn't require much time to get a restaurant-quality dessert on your table any day of the week.
Course: cake, Dessert
Cuisine: American, French
Keyword: chocolate torte, gluten free dessert
8ozbittersweet or semisweet chocolate, roughly chopped
½cupunsalted butter (1 stick)
¼tsp almond extract
¼tsp espresso powder (optional)
4large eggs, yolks separated from whites
1cupgranulated sugar, divided
confectioner's sugar, whipped cream, or cocoa powder for serving (optional)
Preheat oven to 350 degrees F. Grease 9" springform pan and line sides and bottom with aluminum foil on the outside of the pan to avoid any leakage.
In a medium microwave-safe bowl, place chocolate, butter, almond extract, and espresso powder (if using) in the microwave and melt in 30 second increments, stirring each time. Repeat process until chocolate/butter mixture is melted (this usually takes me 3 times). Set aside.
In a large bowl, whisk egg yolks and ½ cup of the sugar together by hand until pale yellow and thick (you'll need to put some muscle into this for 2-3 minutes). Whisk in almond flour and salt, then slowly whisk in chocolate mixture until combined. Batter will be a little grainy and thick. That's okay.
In a stand mixer with whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high until stiff white peaks form.
Whisk ⅓ of the egg whites into the chocolate mixture vigorously. Gently fold the rest of the egg whites in little by little with a spatula so the mixture becomes light and airy (I typically do this in 3 batches).
Pour batter into the springform cake pan and shake to make sure cake batter is spread evenly. Bake for 25-30 minutes until sides are set but middle is a little loose. Place on a cooling rack for about 20 minutes to cool before taking cake out of the springform pan. Let cool completely before cutting. Garnish with confectioners' sugar, whipped cream, or cocoa powder before serving!