Chocolate Almond Torte

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Chocolate Almond Torte

Making a torte is one of my favorites.  The name sounds fancy and they look so beautiful on a cake stand.  I love the combination of chocolate and almonds in this torte, served with a glass of red wine sitting by the fire.  The perfect sweet ending!

You can also find this recipe in my cookbook: Paleo Italian Cooking

Ingredients

  • 2 tablespoons coconut oil (melted)
  • 1 and 1/2 cups whole almonds
  • 1 cup coconut sugar
  • 1 cup unsweetened chocolate (chopped)
  • 5 large eggs (separated)
  • 3/4 teaspoon almond extract
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees.

    Brush melted coconut oil on the bottom and two inches up, to a 10-inch diameter spring form pan.  Wrap the bottom going up about 1/2 inch with foil, and place on a baking sheet--(this prevents any mess).

    Add almonds and 1/2 cup coconut sugar in your food processor.  Blend until almonds are very finely ground yet a little chunky.

  2. Transfer almond and sugar mixture to a mixing bowl.

    In the same food processor, add chocolate and 1/4 cup of coconut sugar then blend until the chocolate is finely ground but do not let it begin to clump.  Add the almond mixture and combine. 

     

  3. Using your hand mixer, beat egg yolks and remaining 1/4 cup coconut sugar in mixing bowl until mixture begins to thicken--(about 3-4 minutes).  Add in almond extract and beat for another 30 seconds to combine.  Fold in chocolate-almond mixture, then add in the butter.

     

  4. Using your hand mixer, beat egg whites.  Add salt in a mixing bowl and continue mixing until stiff peaks begin to form.  Fold whites into chocolate batter slowly but do not over-mix.

     

  5. Bake for about 40 minutes or until a toothpick comes out clean when inserted in the middle of the torte.

     

  6. Cool completely in pan on rack.  Loosen pan and release sides on a serving platter or stand then enjoy!

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