A simple Chocolate & Almond Torte that is decadently rich and fudgy - the perfect dessert for either an intimate dinner party or for serving a crowd. Ready to eat in just 45 minutes, this classic dessert is an all-time favourite when served with fresh raspberries and a scoop of ice-cream or dollop of cream.
When it comes to simple but delicious dessert cakes, this Chocolate & Almond Torte is right up there as one of my most popular recipes, alongside my famous Chocolate Mud Cake, Gluten Free Orange & Almond Cake and Gluten-Free Coconut Cake.
Just like all dessert cakes should be, these recipes are so incredibly moist and rich - and best of all, they're equally as delicious when served warm or at room temperature! The choice is yours!
Why You're Going To Love This Recipe
Let me introduce you to one of my all-time favourite desserts.....
This Dark Chocolate & Almond Torte is rich, it's super decadent, and I've never met anyone who didn't love this wickedly delicious treat!
- Feeds a crowd - this rich and decadent dessert is perfect for feeding a crowd as all you need is a small serve, and a big dollop of freshly whipped cream or scoop of ice-cream.
- Ready in just 45 minutes - this recipe is so quick and easy to make and tastes even better when baked the day before - so you can prepare it ahead of time if you prefer.
- Not overly sweet - the dark chocolate and pinch of salt perfectly balances out the sweetness of the almond torte.
- Can be served warm or cold - personally I love eating this chocolate torte warm with a scoop of vanilla ice-cream, but it is equally delicious when served cold with fresh raspberries and whipped cream.
What You Need
In Europe, "Torte" or "Torta" is the name used for any single or multi-layered decorated cake containing rich, high quality ingredients. The name is derived from the German word “torte”, which means cake.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Dark chocolate - 70% cocoa is best to use for a rich cocoa flavour and a velvety smooth textured torte. I like to use Cadbury 70% Cocoa Dark Chocolate
- Butter - I use unsalted butter for this recipe, however if you choose to use salted butter, simply omit the pinch of salt
- Caster sugar - also known as superfine sugar. This is a fine white sugar that is perfect for baking as it dissolves easily when mixed and baked.
- Eggs - for best results, have your eggs at room temperature before preparing the cake.
- Plain flour - also known as all-purpose flour in the US, this doesn't contain any raising agents.
- Almond meal - you can buy packets of pre-made almond meal from the bakery or nuts section of any supermarket. Almond meal is the same as ground almonds - so you can always make your own almond meal by grinding whole almonds if you prefer in a food processor or Thermomix.
- Salt - a pinch of salt perfectly balances the sweetness of the chocolate torte.
- Optional - for serving - cocoa powder, fresh raspberries, strawberries, blueberries or blackberries, ice-cream or cream.
Step By Step Instructions
Follow just a few simple steps and have this decadent dessert cake prepped, baked and ready to serve in just 45 minutes.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Preheat the Oven
Preheat your oven to 160 degrees celsius (fan forced). Grease and line a 23cm round springform tin well to make it easy to remove the torte once baked.
Step 2 - Melt
Break the chocolate into chunks and chop the butter. Melt both together in a microwave (or on the stovetop or in a Thermomix) then set aside to cool.
Step 3 - Mix
In a separate bowl, beat the caster sugar and eggs together until pale, creamy and slightly thickened.
Step 4 - Combine
Gently fold through the cooled chocolate and butter mixture, the almond meal, the plain flour and salt.
Gently mix all ingredients until smooth.
Step 5 - Bake
Pour the mixture into your baking tin and bake for 30 minutes, or until set in the middle. Cool for 15 minutes before gently removing from the baking tin.
Serve warm or at room temperature.
Expert Tips & FAQ
Being a dense and fudgy torte, you will need to grease and line the baking tin really well. I recommend using a springform tin with a removable base for the easiest way to remove the torte.
The secret of the perfect torte is to always use high quality ingredients. 70% cocoa is best to use in this recipe for a rich cocoa flavour and a velvety smooth texture. I like to use Cadbury 70% Cocoa Dark Chocolate which is delicious but not too expensive.
Use raw (unpeeled) almonds and 'blitz' them well in a food processor or Thermomix until you have a finely ground texture.
Absolutely! I recommend making this the day ahead, not just to be super organised, but because the torte becomes fudgier and even more decadent overnight.
The torte will sink slightly and a crust layer will form on top once removed from the oven. This is exactly how it should be as the torte contains only a small amount of flour, which gives it the classic dense, moist and fudgy texture.
You can store this torte in an airtight container in the refrigerator for up to three days, but allow to come to room temperature prior to serving. It's also delicious when served slightly warm.
Wrap in aluminium foil or plastic wrap and place in an airtight container. This cake can be frozen for up to three months. Allow the chocolate & almond torte to come to room temperature before consuming.
Related Recipes
It's difficult to beat a delicious crowd-pleasing dessert that's also super simple to prepare!
Just like my Chocolate & Almond Torte, these dessert recipes tick all those boxes... and more!
- 3 Ingredient Flourless Chocolate Cake - If you love the sound of my Chocolate & Almond Torte but need a gluten-free option, this is the dessert for you! It's so fudgy - almost 'mousse' like and requires only 3 ingredients - eggs, chocolate and butter.
- Classic New York Baked Cheesecake - great for feeding a crowd and an absolute showstopper of a dessert! Follow my hints and tips for the perfect baked cheesecake.
- Apple Crumble - this old fashioned favourite is a guaranteed winner for dessert. Serve with ice-cream and cream for a delicious finish.
- Raspberry & Ricotta Cake - this rich and dense cake is bursting with the flavour of raspberries! Serve warm or at room temperature for a 'not too sweet' dessert.
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Chocolate & Almond Torte
Ingredients
- 200 g unsalted butter chopped
- 200 g dark chocolate (70% cocoa is best), broken into small chunks
- 200 g (1 cup) caster sugar
- 4 eggs room temperature
- 50 g plain flour
- 50 g ground almonds almond meal
- pinch of salt
- cocoa powder, fresh raspberries & ice-cream to serve
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm springform tin well with baking paper.
- Melt the butter and chocolate together in the microwave on 50% power for 2-3 minutes (stirring every 30 seconds until melted). Set aside to cool.
- Beat the caster sugar and eggs together until pale, creamy and slightly thickened (this will take approximately 5-8 minutes).
- Gently fold through the cooled chocolate mixture, plain flour, ground almonds and salt using a large metal spoon.
- Bake for 30 minutes or until just set in the middle (the top will form a lovely crust).
- Allow to cool in the tin for 15 minutes before removing to a serving plate. Serve dusted with cocoa powder, fresh raspberries and ice-cream (optional).
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm springform tin well with baking paper.
- Melt the butter and chocolate together in the Thermomix for 3 minutes, 50 degrees, Speed 2. Set aside to cool.
- Wash and dry the Thermomix bowl. Insert the butterfly and add the caster sugar and eggs. Beat for 6 minutes, Speed 4.
- Reduce to Speed 3 and with the butterfly still turning, slowly add the cooled chocolate mixture, plain flour, ground almonds and salt. Mix on Speed 3 until combined (you might need to scrape down the sides of the bowl partway through).
- Bake for 30 minutes or until just set in the middle (the top will form a lovely crust). Allow to cool in the tin for 15 minutes before removing to a serving plate.
- Serve dusted with cocoa powder, fresh raspberries and ice-cream (optional).
Notes
- Grease & line your baking tin well - to ensure the torte is easy to remove. I recommend a springform tin to be able to remove the base.
- Use high quality ingredients - 70% cocoa is best to use in this recipe for a rich cocoa flavour and a velvety smooth texture.
- You can make your own almond meal if you like - use raw (unpeeled) almonds and 'blitz' them well in a food processor or Thermomix for a few minutes until you have a finely ground texture. Alternatively, purchase a packet of almond meal from the supermarket.
- Make a day ahead (optional) - this torte can be made a day ahead as it becomes even more fudgy, dense and decadent overnight.
- Storing & freezing - you can store in an airtight container in the refrigerator for up to 3 days, or wrap in foil or plastic wrap and freeze for up to 3 months.
Rose smith says
This dark chocolate almond torte looks beautiful and so pretty!Thanks for sharing!!!