Rustic chocolate almond torte is a fudgy flourless torte that rises while baking, then sinks while cooling leaving these signature cracks, so delicious!
This is a flourless torte, very fudgy with a strong chocolate flavor, use the best quality chocolate you can afford to make it.
We are using almond meal instead of all-purpose flour, if you cannot find it in stores you can make it yourself by processing raw peeled almonds very finely. The almond flavor remains very subtle and remote.
The rising agent will be the beaten egg whites and the well whisked egg yolks and sugar.
This torte is beautiful with its ragged crust, you can serve it with whipped cream, vanilla ice cream or just dust it with icing sugar.
As is the case with most chocolate desserts, this torte will taste even better on the following day it was made when the chocolate will have softened.
1 cup (100 g.) almond meal
4 large eggs, separated, at room temperature
1/2 cup + 1/4 cup (100 g. + 50 g.) granulated white sugar, divided
6 oz. (170 g.) semi-sweet chocolate, coarsely chopped
6 oz. (12 tbsp.) (170 g.) unsalted butter, cut into small pieces
1 tsp pure vanilla extract
1/4 tsp salt
1 spring form pan 8x6 inch (20x8 cm)
Preheat your oven to 350°F (180°C) Butter or spray with nonstick cooking spray a spring form pan and line it with parchment paper
Melt the chocolate and butter into a heat proof bowl over simmering water, set aside to cool
Into the bowl of your stand mixer fitted with the paddle attachment, whisk together the egg yolks and 1/2 cup sugar on high speed until thick and doubled in volume, about 3 to 4 minutes
Add the cooled melted chocolate and vanilla, whisk to incorporate
Add the almond meal and salt, incorporate on low speed
Into a clean bowl, with a clean whisk, whisk the egg whites until soft peaks, then continue whisking until stiff peaks while gradually adding 1/4 cup sugar. Add about 1/4 of egg whites into the batter, whisk it in to lighten the batter, add the remaining egg whites, folding them gently into the batter
Pour the batter into the prepared springform pan and bake for 45 to 50 minutes (45 for me) or until a toothpick inserted into the center will come up with a few moist crumbs, the crust should be crisp
Let cool into the pan on a wire rack. Run a knife around the sides of the pan before removing it
It is much easier to separate your eggs when they are cold, let them come to room temperature into separate bowls covered with plastic wrap
Recipe adapted from Joyofbaking.com
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