25/5/22, 14:53 Print Recipe | King Arthur Baking

Chocolate Almond Flour Torte

Rich, dark, and dense, this chocolate cake is the perfect finish to a
celebratory meal. The almond flour ensures moist, tender texture, while
our Triple Cocoa Blend, espresso powder, and bittersweet chocolate all
contribute to an extra-indulgent chocolate experience. In sum, this is one
dessert you won’t want to skip.

PREP BAKE T O TA L YIELD

 25 mins 38 to 43
mins
1 hr 20 mins one 8" round
cake

Ingredients Instructions
Cake 1 To make the cake: Preheat the oven to 350°F.
1 cup (96g) King Arthur Almond 2 Butter an 8” round pan and thoroughly dust the inside of the pan
Flour with cocoa powder, turning the pan to coat evenly and shaking out
1/4 cup (21g) King Arthur Triple any excess. Set the prepared pan aside.
Cocoa Blend or Dutch-process 3 In a small bowl, stir together the almond flour, cocoa powder,
cocoa, plus extra for dusting the pan espresso powder, and salt. Set aside.
2 teaspoons espresso powder,
optional, for richer chocolate flavor 4 Melt the chocolate and butter on a stove or in short 10 to 20 second
increments in the microwave, stirring until smooth. Set aside.
1/4 teaspoon salt
2/3 cup (113g) bittersweet 5 In a large mixing bowl using a paddle attachment, beat the eggs,
chocolate wafers, chopped sugar, and vanilla until the mixture has lightened in color and falls in
thick ribbons from the beater, about 5 minutes.
8 tablespoons (113g) unsalted
butter, at room temperature, at 6 Fold in the melted chocolate followed by the dry ingredients, stirring
least 65°F gently until everything is incorporated.
5 large eggs, at room 7 Pour the batter into the prepared pan. If baking in a ridged cake loaf
temperature pan, it's helpful to place the pan on a baking sheet before filling it
1/2 cup (99g) granulated sugar with batter for easy transfer in and out of the oven.
1 teaspoon vanilla extract 8 Bake the cake for 38 to 43 minutes, until a cake tester inserted into
the center comes out with just a few moist crumbs clinging to it.
Topping
9 Remove the cake from the oven and set the pan on a rack. Allow the
1/4 cup (57g) heavy cream cake to cool in the pan for 5 minutes, then turn it out onto a rack to
1/3 cup (57g) bittersweet cool completely.
chocolate wafers, chopped 10 Once the cake is cool, place the rack over a piece of parchment.
3 tablespoons (32g) sliced
almonds, toasted; optional, to 11 To make the topping: In a saucepan set over medium-high heat or in
garnish a small bowl in the microwave, heat the heavy cream until hot. Add
the chocolate and let it melt, stirring until the glaze is smooth.
12 Allow the topping to cool for 5 to 10 minutes then drizzle it down the
center of the torte, letting it drip unevenly down the sides onto the
parchment paper below. Allow the topping to set before slicing; if
garnishing with toasted almonds, sprinkle on the almonds while the
topping is still tacky.
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25/5/22, 14:53 Print Recipe | King Arthur Baking

13 To make the optional toasted almonds: Spread sliced almonds in a

shallow pan. Toast them in a preheated 375°F oven for 5 to 6
minutes, or until they're a light golden brown. Top the torte with
toasted almonds.
14 Storage information: Refrigerate any leftover torte for up to three
days.

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