Rich Chocolate Torte with Almond Flour (Fudgy!)

This rich chocolate torte with almond flour is one of those desserts I make when I’m craving something intensely chocolatey and fudgy. With a dense, moist crumb and deep flavor, it’s elegant enough for a dinner party yet simple enough for a cozy night at home.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between indulgence and simplicity. The almond flour makes the texture tender and moist while keeping it naturally gluten-free. The chocolate shines through with a bold richness, and I like to enhance it with espresso powder and a splash of rye or amaretto for extra depth. Served with vanilla bean ice cream, it feels absolutely luxurious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

7 oz (200g) dark chocolate or semi-sweet chocolate chips
10 Tbsp (140g) unsalted butter
2 Tbsp rye or bourbon, optional (for a richer almond flour, use Amaretto instead!)
1 Tbsp instant espresso powder
5 large (250g) eggs, room temperature, separated
2 tsp pure vanilla extract or 1 tsp vanilla bean paste
1 cup (200g) granulated sugar
2 cups (240g) almond flour
1 tsp baking powder
½ tsp kosher salt
¼ tsp baking soda
Vanilla bean ice cream, recommended for serving

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
2. I melt the chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. I stir in the espresso powder and optional rye, bourbon, or amaretto.
3. In a large bowl, I whisk together the egg yolks, vanilla, and sugar until thick and pale.
4. I fold the melted chocolate mixture into the yolks until combined.
5. I stir in the almond flour, baking powder, salt, and baking soda.
6. In a separate bowl, I beat the egg whites until stiff peaks form, then gently fold them into the batter in three additions.
7. I pour the batter into the prepared pan and smooth the top.
8. I bake for 35–40 minutes, until the center is just set but still slightly soft for a fudgy texture.
9. I let the torte cool in the pan before removing and slicing. I serve with vanilla bean ice cream.

Servings and Timing

This recipe makes about 10 servings. It takes 20 minutes to prepare and 35–40 minutes to bake, plus cooling time.

Variations

I sometimes add chopped toasted almonds or hazelnuts to the batter for crunch. For a mocha version, I increase the espresso powder. If I want something even more decadent, I glaze the cooled torte with ganache. I also enjoy dusting it with cocoa powder or powdered sugar before serving for a simple finish.

Storage/Reheating

I keep the torte covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze it (without ice cream) for up to 2 months, tightly wrapped. To enjoy again, I let it come to room temperature or warm slices gently in the microwave for a few seconds.

FAQs

Can I make this recipe without alcohol?

Yes, I simply leave it out or replace it with extra vanilla extract.

Can I use milk chocolate instead of dark?

I prefer dark for richness, but milk chocolate works for a sweeter version.

Is almond flour the same as almond meal?

Not exactly almond flour is finer. I use almond flour for the best texture.

Do I need to whip the egg whites separately?

Yes, it helps keep the torte light while still fudgy.

Can I use another flour instead of almond flour?

Yes, hazelnut flour works beautifully, though the flavor will change slightly.

How do I know when the torte is done?

I check that the edges are set but the center is slightly soft it firms up as it cools.

Can I make this in advance?

Yes, I often make it a day ahead since it tastes even better the next day.

What’s the best way to serve this torte?

I love it with vanilla bean ice cream, but whipped cream or fresh berries also pair well.

Can I make it dairy-free?

Yes, I use dairy-free butter and chocolate, though the texture may be slightly different.

Why did my torte sink in the middle?

That’s normal for this type of cake and part of its fudgy charm.

Conclusion

I enjoy making this chocolate almond flour torte whenever I want a dessert that’s both decadent and simple. The combination of rich chocolate, tender almond flour, and a hint of espresso or liqueur makes it irresistible. With its fudgy texture and elegant presentation, it’s the kind of dessert I turn to when I want to impress or simply treat myself.

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