Chocolate-Almond Torte Recipe

Name: Chocolate-Almond Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar plus additional for dusting; 1 3/4 cups whole unblanched almonds (9 ounces), finely ground; 3 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate, coarsely grated; Pinch of ground cloves; Pinch of ground cinnamon; Pinch of ground allspice; 5 large egg yolks; 2 teaspoons finely grated fresh lemon zest; 4 large egg whites; 1/2 teaspoon salt; 3 ounces fine-quality bittersweet or semisweet chocolate, chopped; 3/4 stick (6 tablespoons) unsalted butter, cut into pieces; 1/3 cup slivered blanched almonds; Special equipment: a 12-inch-long metal Rehrucken mold

Servings: persons

1/2 cup sugar plus additional for dusting
1 3/4 cups whole unblanched almonds (9 ounces), finely ground
3 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
Pinch of ground cloves
Pinch of ground cinnamon
Pinch of ground allspice
5 large egg yolks
2 teaspoons finely grated fresh lemon zest
4 large egg whites
1/2 teaspoon salt
3 ounces fine-quality bittersweet or semisweet chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1/3 cup slivered blanched almonds
Special equipment: a 12-inch-long metal Rehrucken mold

1
Preheat oven to 350.
2
Butter mold and dust with sugar, knocking out excess.
3
Stir together ground almonds, chocolate, and spices in a bowl.
4
Beat yolks with 1/4 cup sugar in another bowl with an electric mixer until thick and pale, then beat in zest.
5
Beat whites with salt with cleaned beaters in a large bowl until they just hold soft peaks.
6
Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff peaks.
7
Stir one third of whites into yolk mixture to lighten, then fold in remaining whites in 2 more batches.
8
Fold in ground almond mixture.
9
Pour batter into mold and bake in middle of oven until golden and a tester comes out clean, about 45 minutes.
10
Cool cake in mold on a rack 10 minutes, then invert onto rack and cool completely.
11
Melt chocolate with 1 tablespoon butter in a small heavy saucepan over very low heat, stirring.
12
Remove from heat and add remaining 5 tablespoons butter, 1 tablespoon at a time, stirring until smooth.
13
Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
14
Spread icing over cake with a small metal spatula.
15
Stick points of almonds into cake in straight rows, following ridges, to resemble a porcupine.
16
Chill cake until icing is set, at least 1 hour.
17
Transfer cake to a platter and bring to room temperature before serving.

1235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup sugar plus additional for dusting, 1 3/4 cups whole unblanched almonds (9 ounces), finely ground, 3 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate, coarsely grated, Pinch of ground cloves, and more.

Yes, Chocolate-Almond Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Almond Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions