Flourless Chocolate Almond Torte Recipe: A Decadent Dessert for Every Occasion

Preheat and Prep\n Preheat oven to 350°F (175°C)

Grease a 9-inch springform pan

Line bottom with parchment paper

Dust sides with cocoa powder

Melt Chocolate and Butter\n In a double boiler or microwave, melt chocolate and butter together

Stir until smooth and let cool slightly

Prepare Egg Yolks\n In a large bowl, whisk egg yolks with ½ cup sugar until pale and thick (3-4 minutes)

Stir in melted chocolate mixture, vanilla, and almond extract

Mix in ground almonds, cocoa powder, and salt

Whip Egg Whites\n In a clean bowl, whip egg whites until soft peaks form

Gradually add remaining ¼ cup sugar

Continue whipping until stiff, glossy peaks form

Fold and Combine\n Gently fold ⅓ of egg whites into chocolate mixture to lighten

Carefully fold in remaining egg whites in two additions

Don’t overmix – some white streaks are okay

Bake\n Pour batter into prepared pan and smooth top

Sprinkle with sliced almonds

Bake for 35-40 minutes, until center is just set and slightly jiggly

A toothpick should come out with moist crumbs

Cool\n Cool completely in pan (cake will sink slightly – this is normal!)

Run a knife around edges before removing from pan

Prepare Ganache\n Heat cream in a small saucepan until just simmering

Pour over chopped chocolate in a bowl

Let sit 2 minutes, then stir until smooth

Stir in butter and honey until glossy

Let cool to spreadable consistency (15-20 minutes)

Finish and Serve\n Remove torte from springform pan

Spread ganache over top if using

Dust with powdered sugar

Garnish with berries if desired