This fudgy flourless chocolate torte is made with eggs, cocoa, and almond flour for an easy-to-make indulgent gluten-free chocolate dessert.
Preparation Time
20 mins
Total Time
20 mins
Calories
336 Calories
Recipe Instructions
Step 1
Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
Step 2
Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
Step 3
Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
Step 4
Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
Step 5
Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
Step 6
Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
Step 7
Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.
Step 8
Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
Ingredients
2 tablespoons unsweetened cocoa powder
1 cup fresh raspberries
4 large eggs, at room temperature
1 tablespoon coffee liqueur
tiny pinch cayenne pepper
10 tablespoons unsalted butter, at room temperature
0.5 teaspoon kosher salt
6 ounces dark chocolate (70% cacao), chopped into small pieces
1 cup ground almond meal (also know as almond flour)
0.75 cup white granulated sugar
cocoa and powdered sugar for dusting top, as needed (optional)
