Description
A rich and fudgy Italian chocolate torte made with almond flour, dark chocolate, and whipped egg whites. Naturally gluten-free and finished with a dusting of cocoa powder, this classic dessert is both elegant and deeply satisfying.
Ingredients
Units
Scale
- 200 g dark chocolate, broken into pieces
- 200 g butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons cocoa powder, plus more for dusting
- 5 eggs, separated
- 1 1/4 cups granulated sugar
- 1 1/2 cups almond flour
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Melt the dark chocolate and butter together in a double boiler or microwave. Stir in vanilla and salt. Let cool slightly.
- In one bowl, whisk egg yolks with half of the sugar until pale and creamy. In another bowl, beat egg whites to soft peaks, then gradually add remaining sugar and whip to stiff peaks.
- Stir cocoa powder and almond flour into the chocolate mixture. Fold in the egg yolk mixture, then gently fold in the whipped egg whites in batches.
- Pour batter into the prepared pan. Bake for 30–35 minutes or until the center is just set.
- Cool for 10 minutes in the pan, then remove and let cool completely. Dust with cocoa powder before serving.
Notes
- Use high-quality chocolate for best flavor.
- Fold egg whites gently to keep the cake light.
- Let cake cool completely before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 140mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 115mg