This Chocolate Almond Torte is perfect for Passover or any special occasion. Made with almonds and pecans, this flavorful cake is topped with a silky chocolate ganache. Decadent and naturally gluten-free, it's a show-stopping treat everyone will love.
Chocolate Almond Torte At A Glance
- ⏱ Total Time: 45 minutes (25 min prep + 20 min bake)
- 🍰 Servings: 10
- 🇮🇹 Cuisine Type: Italian-inspired
- 🍫 Flavor Profile: Rich and deeply chocolatey with finely ground almonds and pecans, finished with a smooth chocolate ganache and a tender, flourless crumb
- 🥗 Dietary Info: Naturally gluten-free; Passover-friendly
- 🥡 Storage Notes: Store covered in the refrigerator for up to 3 days. Best enjoyed within a day or two for optimal texture
- ⭐ Why You'll Love It: An elegant, flourless torte that feels special without being fussy. Perfect for Passover, holidays, or any time you want a deeply satisfying chocolate dessert
This nutty, flourless torte is rich yet light, with chocolate, almonds, and pecans creating a delicate crumb. A smooth chocolate ganache adds the perfect finishing touch.
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Ideal for Passover or any occasion, it's easy to make and can be served with whipped cream and fruit for an elegant touch. This recipe was one that my Mom loved to serve along with my cousin's Flourless Chocolate Cake and Chocolate Chip Cookies. She also loved to put out a fruit tray and, naturally, Matzo Toffee.
What Is A Torte?
A torte is a rich dense cake that is flourless. It relies on ground nuts, eggs, sugar, and butter for structure. Tortes have a more compact structure than cakes.
Tortes can be layered or finished with glazes, ganache, or whipped cream. Tortes, like this Chocolate Almond Torte or the Apple Cranberry Torte are naturally gluten-free.
Ingredients
You will need the following ingredients to make this almond torte:
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Ingredient Notes
- Use Good Chocolate - Using store-bought chocolate is fine; however, if you want to make this recipe the best it can be, use Valhrona, Callebaut, or Guittard semi-sweet chocolate. Chocolate is my love language and I use the the same terrific chocolate in other recipes like the Krembo Cake recipe. Chocolate is extremely complex and dark chocolate can take on the flavors of caramel or even fruit. Choose your chocolate carefully!
- Potato Starch - This is a "must" ingredient for Passover unless you can find a Passover friendly flour. You can also substitute matzo meal but I like the texture of potato starch better. If you are serving this for Rosh Hashanah, then you can use an all-purpose flour or an all-purpose gluten-free flour.
See the recipe card for quantities.
How To Make Chocolate Almond Torte: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 375℉.
Grease a 9" cake pan. Cut parchment or waxed paper to fit the bottom of the pan and then grease the paper.
In a medium microwave-safe bowl, melt the chocolate, butter, and water in 20 second intervals until melted. Stir until smooth.
Step 2: In a food processor, pulse the almonds and pecans with ¼ cup of sugar until finely ground.
Add in the potato starch and pulse until incorporated.
Add the chocolate mixture and pulse until incorporated.
Mix in the egg yolks and combine. Set aside.
Step 3: Add the egg whites to a large bowl. Using an electric mixer, beat the egg whites until soft peaks form.
Slowly add in the remaining ¼ cup sugar, one tablespoon at a time, until stiff peaks form but not dry peaks.
Gently fold the chocolate mixture into the egg whites until incorporated.
Step 4: Pour the batter into a prepared pan and bake for 20 minutes or until the sides feel firm but the middle remains slightly soft. A knife inserted near the center should come out slightly creamy.
Remove to a wire rack and cool. The cake will shrink while cooling.
When cool, turn the cake out of the pan. (You can wrap the cake in foil and refrigerate up to 3 days or freeze.)
Step 5: Place the chocolate and the butter into a 4-quart microwave-safe bowl. Microwave in twenty-second intervals until the chocolate has melted. Stir until smooth.
Line a small baking sheet with waxed paper. Place the cake on a rack over the baking sheet.
Pour the glaze onto the middle of the cake, tilting the cake so it runs down the sides.
Step 6: Spread the sides but do not spread the top or you will see knife marks.
Garnish with a border of almonds.
Let sit at room temperature uncovered until the glaze sets. It can be left overnight uncovered.
Recipe Tips
- Room Temperature Ingredients - Eggs blend better when at room temperature, creating a lighter texture.
- Do Not Overmix - Gently fold the batter to keep the torte airy and prevent it from becoming too dense.
Confidence Tip
Line the Pan - Grease and line the bottom of the pan with parchment paper to prevent sticking.
Additions & Substitutions
Additions:
- Nut Substitutions - Swap walnuts for pecans or use only almonds for a classic almond torte.
- Citrus Twist - Add orange or lemon zest to the batter for a bright, fresh flavor.
- Coffee Infusion - Mix a teaspoon of espresso powder or two teaspoons of espresso coffee into the batter or ganache to enhance the chocolate flavor.
Substitutions:
- Dairy-Free - Use dairy-free chocolate and coconut cream for the ganache.
- Lighter Option - Serve with fresh berries instead of ganache for a less decadent version.
Looking for other delicious gluten-free desserts? I serve this Chocolate Mousse Cheesecake all throughout the year.
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to 4 days. If not stored properly the cake will become dense and dry.
The difference between a chocolate cake and a chocolate torte are the ingredients. Both have sugar, butter and eggs; however, a chocolate torte does not contain any flour.
You can opt to not use the chocolate ganache if you wish. You can also serve the torte with sweetened whipped cream, berries, mascarpone cream, or a topping of chopped or whole almonds.
Other Delicious Holiday Desserts
Let me know your thoughts on Chocolate Almond Torte by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Chocolate Almond Torte (GF)
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Equipment
- 1 9" cake pan
Ingredients
- 8 oz semi-sweet chocolate chopped
- ¼ lb unsalted butter or margarine, room temperature and cut into small pieces.
- 2 tbsps water ,orange juice, or coffee
- ½ cup blanched chopped almonds
- ½ cup pecans chopped, or walnuts
- ½ cup sugar divided
- ⅓ cup potato starch or flour
- 4 eggs room temperature, separated
Glaze
- 6 oz semi-sweet chocolate chopped
- 6 tbsps unsalted butter or margarine, cut into small pieces
- whole or sliced almonds garnish
Instructions
- Preheat the oven to 375℉.
- Grease a 9" cake pan. Cut parchment or waxed paper to fit the bottom of the pan and then grease the paper.
- In a medium microwave-safe bowl, melt the chocolate, butter, and water in 20 second intervals until melted. Stir until smooth.8 oz semi-sweet chocolate, ¼ lb unsalted butter, 2 tbsps water
- In a food processor, pulse the almonds and pecans with ¼ cup of sugar until finely ground.½ cup blanched chopped almonds, ½ cup pecans, ½ cup sugar
- Add in the potato starch and pulse until incorporated.⅓ cup potato starch
- Add the chocolate mixture and pulse until incorporated.
- Mix in the egg yolks and combine. Set aside.4 eggs
- Add the egg whites to a large bowl. Using an electric mixer, beat the egg whites until soft peaks form.
- Slowly add in the remaining ¼ cup sugar, one tablespoon at a time, until stiff, but not dry peaks form.
- Gently fold the chocolate mixture into the egg whites until incorporated.
- Pour the batter into a prepared pan and bake for 20 minutes or until the sides feel firm but the middle remains slightly soft. A knife inserted near the center should come out slightly creamy.
- Remove to a wire rack and cool. The cake will shrink while cooling.
- When cool, turn the cake out of the pan. (You can wrap the cake in foil and refrigerate up to 3 days or freeze.)
Glaze
- Place the chocolate and the butter into a 4-quart microwave-safe bowl. Microwave in twenty-second intervals until the chocolate has melted. Stir until smooth.6 oz semi-sweet chocolate, 6 tbsps unsalted butter
- If the glaze is very thin, set it aside until it thickens up enough to coat the cake.
Frost
- Line a small baking sheet with waxed paper. Place the cake on a rack over the baking sheet.
- Pour the glaze onto the middle of the cake, tilting the cake so it runs down the sides.
- Spread the sides but do not spread the top or you will see knife marks.
- Garnish with a border of almonds.
- Let sit at room temperature uncovered until the glaze sets. It can be left overnight uncovered.
Gwen Wolken says
A simple and delicious dessert!