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Chocolate Almond Torte
Pairs with Winery Selection Highlands Cuvée Red and Lucienne Doctor’s Vineyard Pinot Noir
- 2 1/2 cups almond flour
- 5 eggs - room temperature
- 2 tsp vanilla
- 10 ounces dark chocolate chips or chunks
- 2 tsp instant coffee granules - dissolve in 1 tsp water
- 3/4 cup brown sugar
- 1/3 cup sliced almonds toasted
Heat oven to 300 degrees. Toast almonds on a sheet pan until golden brown, 8 minutes or so. Set aside to cool. Butter a 9 inch round cake pan and place parchment on the bottom.
Melt chocolate over a double broiler in a glass bowl. Remove from heat and let cool. With an electric mixer, beat eggs until light and fluffy 3-5 minutes. Add sugar and vanilla, beat another 2-3 minutes, add almond flour alternating with chocolate, add dissolved coffee until just incorporated, scrape down edges.
Pour the batter into the prepared pan and sprinkle with the toasted almonds. Bake until the center feels firm when lightly pressed. Bake 30-35 minutes. Insert a toothpick in the center, it will come out moist.
Let cool in pan on a wire rack for 20-30 minutes. Gently run a knife around the sides of the pan and invert cake onto a rack or platter, peel off parchment and place on platter, almond side up. Serve warm or at room temperature.