2 HOURS | Moderate | 12 Servings
Nutrition per serving:
320 Cals, 6g Protein, 28g Carbs, 22g Fat, 22g Sugar
Time Required
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Cooling Time: 1 hour
- Total Time: ~2 hours including cooling
Ingredients
- 1 cup (8 oz) bittersweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter or margarine (for a dairy-free version)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 large eggs, separated
- 2 cups finely ground almonds (almond flour)
- 1/4 teaspoon salt
- Optional: Powdered sugar or cocoa powder for dusting
Instructions
Preheat Oven
- Set to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Batter
- In a heatproof bowl over simmering water, melt the chocolate and butter together. Stir until smooth. Remove from heat and mix in sugar and vanilla extract.
- Once the chocolate mixture is slightly cooled, add egg yolks one at a time, mixing well after each addition.
- Stir in the ground almonds until fully combined.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate-almond mixture in batches, ensuring a light batter.
Bake
- Pour batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool & Serve
- Allow the torte to cool completely in the pan. Once cooled, remove from the pan and dust with powdered sugar or cocoa powder if desired.
- Serving Suggestion: Serve slices with fresh berries or a dollop of whipped cream (if dairy is permissible).
Kosher for Passover Note: Ensure all ingredients, especially chocolate and vanilla extract, are certified kosher for Passover.
A rich, dense cake combining deep chocolate flavors with the subtle nuttiness of almonds. This elegant dessert is naturally gluten-free and perfect for Passover
