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Rich Chocolate Torte with Almond Flour (Fudgy!)

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A decadent fudgy chocolate torte made with almond flour for a moist, tender crumb. Naturally gluten-free, this rich dessert is enhanced with espresso and optional liqueur, making it perfect for entertaining or an indulgent night in.

Ingredients

7 oz (200g) dark chocolate or semi-sweet chocolate chips

10 Tbsp (140g) unsalted butter

2 Tbsp rye or bourbon (optional; or Amaretto for nutty flavor)

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, for serving

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment paper.
  2. Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Stir in espresso powder and optional rye, bourbon, or Amaretto.
  3. Whisk egg yolks, vanilla, and sugar in a large bowl until thick and pale.
  4. Fold chocolate mixture into yolks until combined.
  5. Stir in almond flour, baking powder, salt, and baking soda.
  6. In another bowl, beat egg whites until stiff peaks form. Gently fold into batter in three additions.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 35–40 minutes, until edges are set and center is just slightly soft.
  9. Cool in pan before removing. Slice and serve with vanilla bean ice cream.

Notes

Add chopped toasted almonds or hazelnuts for crunch.

Dust with cocoa powder or powdered sugar before serving.

Glaze with chocolate ganache for extra richness.

Hazelnut flour can replace almond flour for a flavor twist.

Best paired with ice cream, whipped cream, or fresh berries.

Nutrition

Find it online: https://justsosavory.com/rich-chocolate-torte-with-almond-flour-fudgy/