FLOURLESS CHOCOLATE TORTE – DENSE, DARK AND DEVINE
Not all chocolate cakes are created equal and this one stands out for all the right reasons. Rich, fudgy and deeply satisfying, this torte leans on dark chocolate and nutrition-packed ingredients like almonds instead of flour. The almonds lend both structure and a subtle, nutty richness while the dark chocolate offers depth and decadence without being overly sweet. So simple to make it is the kind of recipe that quietly becomes a tradition for life’s big and small celebrations.
Did You Know?
Almonds aren’t just tasty – they are one of the most nutrient-dense nuts you can eat. Packed with plant-based protein, fibre, heart-healthy fats and important nutrients including vitamin E and magnesium, almonds are a smart addition to everyday eating. Almond meal is simply almonds ground into a fine consistency, offering an energy dense, gluten-free baking option to all-purpose flour. If you have a food processor or a high-powered blender, you can make almond meal in minutes at home. Just be careful to not over-process or you will end up with almond butter instead.
INGREDIENTS (10 Servings)
- 2 Tablespoons (30 ml) cocoa powder
- ½ cup (125 ml) unsalted butter
- 12 ounces (340 grams) dark or semi-sweet chocolate chips
- 6 Tablespoons (90 ml) strong brewed coffee, cold
- 2 large eggs, separated into whites and yolks
- 1 ½ cups (170 grams) finely ground toasted almonds
- ¼ teaspoon (1.25 ml) cream of tartar
- ½ cup (125 ml) granulated sugar
INSTRUCTIONS
- Preheat oven to 300 F (150 C).
- Grease a 9-inch (23 cm) springform pan with butter and dust with the cocoa powder. Tap out excess.
- In a heatproof bowl, melt the chocolate and butter in a microwave in short bursts, stirring until smooth. Alternatively, use a double boiler to melt the chocolate and butter. Let cool slightly.
- Whisk into the chocolate mixture the cold coffee, egg yolks and almond meal until fully combined.
- In a separate bowl beat the egg whites with the cream of tartar until frothy. Gradually add in the sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture until just combined. Do not overmix.
- Pour the batter into the springform pan and bake for 35-40 minutes until the edges are set, but the centre is still slightly soft.
- Cool the torte and chill for several hours. Serve with berries and a dollop of whipping cream, vanilla ice cream or lemon sorbet, if desired.
ENJOY!
PER SERVING: |Calories:400 kcal | Carbohydrates: 24 g | Protein: 9.6 g | Fat: 31 g |Fibre: 4.7 g | Sodium: 18 mg |
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes –for groups or individuals – in person and online. For more information, email Joanne at jo.knows.nutrition@outlook.com.