Fudgy (and flourless) Chocolate Almond Torte

This Caprese-style chocolate cake (based on a traditional torte made in Capri, Italy) is rich and fudgy but unlike most flourless cakes, it does not contain a pound of butter. The richness comes from the healthy fat in the almonds and the dark chocolate. With only 5 ingredients, this is an easy cake to pull together when you need a fast, delicious, and easy dessert. You are also mixing everything in a food processor so less dishes to clean! The one trick is baking the torte long enough to cook the center of the cake but not too long or it will become dry around the edges. The torte I made could have baked for a few more minutes because it was a little too gooey in the middle (but still very delicious). You don’t want to over bake the torte because it is a fudgy and sticky cake, more like a brownie than a cake. This torte is also dairy and gluten-free. The recipe is adapted from 177milkstreet.com.

Flourless Chocolate Almond Torte


2 1/2 cups roasted almonds, unsalted

5 large eggs

2 teaspoons vanilla extract

8 ounces bittersweet chocolate (60-70% cocoa solids), roughly chopped

1 cup dark brown sugar

1/2 teaspoon salt


  1. Heat oven to 300 degrees. Spray the bottom of a 9-inch cake pan with cooking spray, line the bottom with parchment paper, then spray the parchment with cooking spray.
  2. Crack the eggs into a liquid measuring cup and add the vanilla, set aside.
  3. In the food processor, process the almonds until finely ground, 30-40 seconds. Remove 1/4 cup of the almonds to reserve for sprinkling on the top of the cake. Add the chocolate and pulse until the chocolate is finely ground, 10-15 pulses. Add the sugar and salt, then process until well combined, about 30 seconds.
  4. With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth, about 15-20 seconds.
  5. Pour the batter into the prepared pan, then sprinkle with remaining almonds. Bake until the center feels firm. A toothpick will come out moist with fudgy crumbs attached. About 30-40 minutes. Don’t overbake.
  6. Cool the pan on wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto the rack and peel off the parchment. Reinvert the cake onto a platter.

Recipe adapted from 177milkstreet.com


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