Easy Almond Chocolate Torte

    (10)
    1 hour 15 minutes

    This is a gluten free chocolate cake with only four ingredients! It uses almonds as a replacement for flour, thus making it a torte.


    16 people made this

    Ingredients
    Serves: 12 

    • 175g dark chocolate, chopped
    • 10 eggs, separated
    • 175g caster sugar
    • 350g finely ground almonds

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Melt chocolate; set aside.
    2. Beat egg yolks until thick and lemon coloured. Gradually beat in sugar. Blend in chocolate and almonds.
    3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 25cm ring tin.
    4. Bake at 180 degrees C for 1 hour or until cake springs back when lightly touched. Remove from oven, turn it upside down on a cooling rack and cool for about 40 minutes before removing from tin.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (9)

    by
    1

    Used different ingredients. I ADDED A SPINKLING OF INSTANT COFFEE FOR A MORE MOCHA TASTE. GREAT CAKE, WITH A PERFECT SPONGE CAKE TEXTURE.  -  18 Jul 2008

    by
    61

    WELL THIS WENT TOGETHER WELL, BUT, I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN, YOU KNOW AN ANGEL FOOD CAKE PAN WITH THE REMOVABLE BOTTOM, CAUSE I COULD NOT GET MINE OUT OF MY BUNDT PAN AND I GREASED AND FLOURED IT. THE CAKE TASTES GREAT THOUGH BUT NOW THAT IT IS IN PIECES WE WILL EAT IT WITH ICECREAM AND CHOCOLATE SAUCE IN A BOWL, NO PRETTY PIECES HERE. DEFINITELY WILL MAKE THIS AGAIN BUT IN THE "TUBE/ANGEL FOOD" PAN. I ADDED A SPINKLING OF INSTANT COFFEE POWDER TOO FOR A MORE MOCHA TASTE. BARBARA, IF YOU HAVE SUGGESTIONS FOR HOW TO GET IT OUT OF THE BUNDT PAN I WOULD APPRECIATE IT CAUSE IT WOULD LOOK PRETTY OUT OF THE DECORATIVE BUNDT PAN. GREAT CAKE, WITH A PERFECT SPONGE CAKE TEXTURE.  -  19 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    21

    I am eating Paleo so I look for flourless things as well no refined sugars. I used unsweetened chocolate and 3/4 cup of honey instead of sugar. I baked it for the hour but I think that was too long for it was started to burn on the bottom. Although it says cook for 1 hour or until cake springs back....I didn't think I needed to check it 15 minutes before. So it was overcooked and a bit dry. According the review before mine...they had problems using a Bundt Pan. For me, it fell right out. Considering this cake had very little fat....just no stick spray on my Bundt pan worked great. I'd like to try this recipe again and see how fares with less cooking time.  -  17 Feb 2013  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate