• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Emma Duckworth Bakes

  • HOME
  • ABOUT
    • Contact
  • RECIPES
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Doughs & Pastries
    • French Baking
    • Ice-cream, Popsicles & Frozen
    • Meringues & Pavlovas
    • Panna Cotta, Mousse & Parfait
    • Profiteroles & Eclairs
    • Sauces & Curds
  • BAKING RESOURCES
    • Doughs & Pastries
    • How to Guides
    • Baking Tips
  • SUBSCRIBE
Home » Cake & Cupcakes » Dark Chocolate Torte

Dark Chocolate Torte

21/01/2021 by Emma 2 Comments

Jump to Recipe·Print Recipe
Slices of Dark Chocolate Torte

This Dark Chocolate Torte, made famous by the Italians, combines ground almonds with rich, dark chocolate resulting in an elegant and indulgent chocolate cake. Incredibly simple to make, this gluten-free chocolate torte recipe will become your go-to recipe.

My favourite thing about this flourless chocolate torte is its simplicity. A single layer of joyful baking done right. No need for multiple layers, bells and whistles of buttercream piping and shards of brittle. This cake wins on all accounts.

The ground almonds add the perfect texture and crumb yet due to their natural oils they add to the moist nature of the cake. In addition, the cake is leavened by the egg whites alone, resulting in a surprisingly light cake. This chocolate torte is rich yet not as over powering as other flourless cakes. It’s best served with a dollop of thickened cream but stands well on its own too.

Dark Chocolate Torte
Contents hide
1 What’s the difference between a cake and torte?
2 Ingredients needed
3 How to make a dark chocolate torte
4 Pro tips
5 Frequently asked questions
5.1 What if I can’t find almond meal (ground almonds)?
5.2 Is this Dark Chocolate Torte gluten-free?
5.3 Why are there cracks in the top?
5.4 How do I know if it is baked correctly?
5.5 Do I have to dust it with cocoa powder?
5.6 What can I serve with my Dark Chocolate Torte?
5.7 Can I make this in advance?
6 How to store
7 Can I freeze?
8 For more delicious chocolate recipes, try out the following:
8.1 Dark Chocolate Torte Recipe
8.1.1 Description
8.1.2 Ingredients
8.1.3 Instructions
8.1.4 Notes
8.1.5 Did you make this recipe?
8.2 Where does Dark Chocolate Torte originate from?
8.2.1 Related posts

What’s the difference between a cake and torte?

The main difference between the two is the ingredients used. A standard cake will include the usual suspects of butter, sugar, eggs and flour. As the cake has flour the adds to the hight of the cake.

A torte on the other hand will have little to no flour in the recipe and will include ground nuts, in this case, ground almonds as a replacement for the flour. The result is a much smaller cake in height that’s denser and richer than a sponge cake. A flourless chocolate torte recipe will either include a simple dusting of cocoa or add chocolate ganache or whipped cream as decoration. One of my favourites from Austria is the Sacher Torte, it’s such an elegant dessert.

Dark Chocolate Torte

Ingredients needed

My biggest recommendation with simple cakes is to use the best quality ingredients that you can. You’ll taste the difference when you use the best dark chocolate you can afford in your Dark Chocolate Torte.

  • Chocolate: I prefer a 70% chocolate as it’s dark but not too bitter. It holds a nice balance of richness that pairs well with the almonds.
  • Butter: As with all baked goods, butter adds flavour but also moisture to this cake. I prefer to use unsalted rather than salted butter to then control the amount of salt that I add to the torte. However, if you prefer salted butter then omit the salt in the recipe.
  • Amaretto: This is an optional ingredient but one that adds SO much extra flavour. Amaretto is an almond flavoured liqueur and adding a couple of tablespoons to the batter intensifies and lifts the almond flavour. That being said, if you decide not to include it then replace the liqueur with 1 teaspoon of vanilla extract and you will still have a beautiful tasting cake
  • Eggs: These get separated and added at different times. The yolks are firstly whipped with sugar until thick and the chocolate, butter and dry ingredients added and mixed through. Whipped egg whites are then folded gently through resulting in an aerated batter. The egg whites are the only leavening agent in the batter and create the unexpected lightness to this torte.
  • Sugar: Adds the obvious sweetness but also helps in texture and structure of the torte
  • Almond Meal (ground almonds): Along with the chocolate, the almond meal is the hero of this cake. They add moisture but also provide a beautiful texture to the crumb of the torte.
  • Cocoa Powder: Some recipes don’t call for cocoa powder in the recipe, but I like to add just a little. It helps to intensify that beautiful chocolate flavour.
  • Salt: An absolute necessity when baking. It aids in cutting through the sweetness of the cake and intensifies the chocolate flavour.

How to make a dark chocolate torte

I’ve taken step by step process shots and made notes below referring to each image.

  • Step 1
  • Step 2

1. Prepare the pan and melt chocolate and butter. Grease and line a 20 cm (8 inch) springform tin. Melt the chocolate and butter in a bain marie (heatproof bowl set over a saucepan of simmering water). Stir occasionally until the chocolate and butter have melted. Remove from the heat and if using, add in the Amaretto and stir to combine. Set aside to cool whilst preparing the next step.

2. Separate the egg yolks from the egg whites. Using a stand mixer fitted with the whisk attachment, whip the egg yolks and half the sugar until thick and pale and a ribbon forms when the beaters are lifted.

  • Step 3
  • Step 4

3. Add the ground almonds, cocoa powder and salt into the melted chocolate and mix to combine.

4 + 5. Pour the chocolate mixture into the whipped egg yolks and stir together.

  • Step 5
  • Step 6

5. See previous step.

6. Whip the egg whites until soft peaks form and then gradually add in the sugar. Continue to whip until firm peaks form.

  • Step 7
  • Step 8

7. Add 1/4 of the whipped egg whites to the chocolate mix and fold through. This will help loosen the batter making it easier to fold through the rest of the whites. Add the remaining egg whites and gently fold through ensuring that you don’t knock out the excess air from the whites.

8. Pour chocolate mixture into the prepared pan.

  • Step 9
  • Step 10

9. Level with an offset spatular

10. Bake in your pre-heated oven for 25-30 minutes. To get that fudge interior, the chocolate torte is ready when a toothpick inserted into the centre comes out with moistened crumbs on it.

Dark Chocolate Torte

Pro tips

  • Cool the chocolate mixture before adding it to the egg yolks. You don’t want the heat of the chocolate to scramble any part of the eggs.
  • Whip the yolks and then the egg whites well to aerate them as they are the primary leavened in the cake.
  • Fold the egg whites into the chocolate mixture carefully. We don’t want to knock out all the air you have taken time putting in.

Frequently asked questions

What if I can’t find almond meal (ground almonds)?

Ground almonds can be made at home if you have a food processor. Made using almonds with their skins on, if you have blanched almonds you will have equal success!

Place almonds in the the bowl of your food processor. Pulse until finely ground, kind of like wet sand. You want to be able to feel the grains between your fingers. If you take this stage too far you’ll end up with almond butter, so take care. Not ideal!!

Is this Dark Chocolate Torte gluten-free?

Actually- yes it us! There is zero flour added into this recipe making this totally gluten-free.

Why are there cracks in the top?

This is one hundred percent normal. Don’t worry. The heat of the oven and the volume created by the whipped egg whites causes the cake to puff up. When removed from the oven the cake can collapse a little causing cracks to appear.

How do I know if it is baked correctly?

You’ll know as the top developes a crisp crust and the edges have risen and set. Test for doneness with a toothpick. Insert it into the centre and if it comes out with a few moist crumbs then this is perfect. If it comes out with wet batter then bake for a further five minutes.

Do I have to dust it with cocoa powder?

Absolutely not. Alternatively you can dust it with powdered icing sugar (confectioners’ sugar). Rather than the bitter notes that cocoa powder add, the powdered icing sugar creates a lovely sweet layer on the top.

What can I serve with my Dark Chocolate Torte?

My personal favourite is to serve a slice with thickened cream. I don’t sweeten the cream as I prefer it plain to cut through the richness of the cake. You can add fresh berries on the side too. I would go raspberries or cherries!

Can I make this in advance?

Yes, absolutely. In actual fact it tastes better the next day and the flavours mature and intensify. Check out my note below on how to store it if you do make it ahead of time.

Dark Chocolate Torte

How to store

Let the torte cool completely and wrap well in plastic wrap. The torte can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. Leave the torte to come to room temperature before serving.

Can I freeze?

This cake freezes really well. Allow it to cool completely and wrap in a piece of parchment paper then place in an airtight container. Freeze for up to 3 months. To thaw place overnight in the refrigerator. Leave the torte to come to room temperature before serving.

For more delicious chocolate recipes, try out the following:

Chocolate Cherry Brownies

Chocolate Hazelnut Cookies

Triple Chocolate Madeleines

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Dark Chocolate Torte Recipe

★★★★★ 5 from 1 reviews
  • Author: Emma
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 10 servings / 20 cm (8 inch) cake 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: Italian
Print Recipe
Pin Recipe

Description

Rich, fudgy and naturally gluten-free, this Dark Chocolate Torte will win you over in taste. The beauty of this cake is in its simplicity using good quality chocolate, ground almonds and Amaretto for depth, flavour and texture.


Ingredients

Scale

150g dark chocolate 70%, coarsely chopped (6 oz)

150g unsalted butter, room temperature (2/3 cup)

30ml Amaretto (almond liqueur) (2 tbsp)

150g almond meal (ground almonds) (1 cup)

10g cocoa powder, unsweetened (2 tbsp)

¼ tsp salt

4 large eggs

150g granulated sugar, divided (3/4 cup)


Instructions

  1. Grease and line with parchment paper, the base and sides of a 20 cm (8 inch) springform tin or cake tin with removeable base. Pre-heat the oven to 180°C (350°F).
  2. Add the chocolate and butter into a heat proof bowl set over a saucepan of simmering water, ensuring the base doesn’t touch the water. Stirring occasionally, heat until the chocolate and butter have melted completely. Remove from the heat, stir in the Amaretto and set aside to cool slightly.
  3. Meanwhile, separate the egg yolks from the egg whites. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg yolks and half of the sugar and beat on medium to high speed until thick and pale and the mixture forms a ribbon when the whisk is lifted. (Alternatively use electric hand-held beaters.)
  4. Into the melted chocolate, add in the ground almonds, cocoa powder and salt and mix to combine.
  5. In a bowl of a stand mixer fitted with a clean and dry whisk attachment, add in the egg whites and whip on medium until soft peaks form. With the whisk still running, add in the sugar slowely and whip until stiff peaks form.
  6. Spoon ¼ of the meringue mixture into the chocolate almond batter and fold through. Add in the remaining meringue and fold through gently until fully combined ensuring that you dont knock out the air.
  7. Pour the batter into the prepared pan and level with an offset spatular. Bake for 25-30 minutes until a toothpick inserted into the centre comes out with a few crumbs still attached to it. Remove from the oven and set on a wire wrack to cool until slightly warm or completely cool before releasing the cake from the tin and setting on your serving plate. Dust with cocoa powder to serve. 

Notes

  1.   Whole almonds: If you are unable to find ground almonds, then use blanched almonds instead. Place them into a food processor and process until finely ground but they retain some texture. Don’t take it too far otherwise you’ll make almond butter!
  2.   How to store: Make up to a day in advance, it actually tastes better the next day. Allow to cool completely, wrap well in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to 5 days. Leave it out at room temperature prior to serving. 
  3.   How to freeze: Wrap torte in baking paper and place in an air tight container. Freeze for up to 3 months. Thaw over night in the refrigerator.
  4.   Alternatives: You can substitute the ground almonds with ground hazelnuts turning this into a Chocolate Hazelnut Torte instead. Leave out the Ameretto if you prefer.
  5.   Tips: Fold the whipped egg whites into the batter gently so that you don’t knock the air out of them. Take care not to over bake to ensure that the interior of the cake remains moist and fudgy. Bake for 5-10 minutes longer for a more set interior to the cake.

Keywords: Chocolate Cake, Torte, Baking

Did you make this recipe?

Tag @emmaduckworthbakes on Instagram and hashtag it #emmaduckworthbakes

Recipe Card powered byTasty Recipes

A little extra Info:

Where does Dark Chocolate Torte originate from?

Italian Chocolate Torte, Chocolate Almond Torte or Torta Carprese, as the Italians call it, originates from the island of Capri off Southern Italy. As with the origins of many desserts, the history of this flourless chocolate cake is a little murky. One story I like is that a baker in Capri was set to make a chocolate cake for a group of tourists to the region.

However, the baker ‘forgot’ to add the flour into the cake batter and the result was this cake with a crisp exterior shell and incredibly moist interior. Luckily, the tourists loved this happy accident so much and named it Torta Caprese for which Capri became famous for. It’s been know as “uno dei pasticci più fortunati della storia”, roughly translated as one of history’s most fortunate mistakes. I love that sentiment. Quite often the best outcome in the kitchen is the result of an unplanned mistake. That’s how we grow and move forward.

Related posts

Chocolate Sour Cream Cake with Blackberries
Lemon Poppy Seed Madeleines
Dulche De Leche Clementine Cake

Filed Under: Cakes & Cupcakes Tagged With: chocolate cake, Chocolate Torte, Flourless, gluten free, Italian

Previous Post: « Lemon Poppy Seed Madeleines
Next Post: French Lemon Crêpes with Blueberry Conserve »

Reader Interactions

Comments

  1. Becky

    06/02/2021 at 11:12 am

    I love anything chocolate. I saw this recipe & was so relieved as I’d had a baking fail & needed to make something else instead, so made this within hours of Emma putting it on the blog. I had all the ingredients I needed in my cupboard. Really easy to make & the end result was perfect. Turned out just like the picture. Tasted absolutely delicious. We even served it with a little bit of cream. Emma’s recipes are so reliable. Total winner & can’t recommend it enough.

    ★★★★★

    Reply
    • Emma

      06/02/2021 at 11:47 am

      You were so speedy on making this! It’s such a simple yet delicious cake isn’t it. Definitely one for the chocoholics!!

      Emma

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Welcome

Welcome to Emma Duckworth Bakes, a destination for delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for homemade food made with seasonal ingredients and photographed in a beautiful way. Learn more about me here

TOP RECIPES

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

Cranberry Meringue Nests

Dulche de Leche Clementine Cake

Dulche De Leche Clementine Cake

Footer

About Emma

Welcome to Emma Duckworth Bakes, a destination for delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for homemade food made with seasonal ingredients and photographed in a beautiful way.

The best thing about making it to Friday...plannin The best thing about making it to Friday...planning that weekend baking project. And this Earl Grey Creme Brûlée Tart fits the bill. Lightly fragranced bergamot tea custard topped with that signature crunchy shell encased in flakey sweet shortcrust pastry. oh yeah. It’s good. Like really really delicious. And if you can’t be bothered to make the tart- then just make the creme brûlée in ramekins. Link in profile. 
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
My Upside Down Rhubarb Cake has been given a littl My Upside Down Rhubarb Cake has been given a little image re-fresh. Link in profile for this seasonal beauty.
✨
Now let’s talk progression- swipe right for my new rhubarb cake images as opposed to two years ago when I initially photographed this recipe. Worlds apart! How did I progress? 
1. Invested in myself by attending @foodtographyschool . I needed help and I turned to an expert for it instead of spending months/years mindlessly searching on u-tube.
2. Practice everyday - think about composition, understand the light you have to work with, know the message you are trying to portray. All skills that you can be taught but it’s up to you to develop them and progress. 
✨
After 18 months of hard graft, I landed a cook book deal. Without learning and then practicing my craft there is no way that dream would have been realised so quickly. 
✨
For those that take the leap and sign up to @foodtographyschool use discount code EMMA for 15% off plus have a 1 hour coaching session with me.
What ya waiting for... believe in yourself, take the leap, you won’t regret it🌟
.
.
.
@foodtographyschool #foodtographyschool #affiliate #foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
Blood orange really does make the prettiest everyt Blood orange really does make the prettiest everything! If you follow me on stories you’ll know I’ve been fervently reminding you to sign up to @foodtography master class. 2 out of 3 sessions are already sold out so if you want to take food photography seriously and make it a living you NEED to sign up and watch it. It’s FREE and you get a free BRAND PITCH GUIDE at the class.
🌸🍊
The newly improved Foodtography School Course will be launched at the sessions and having had a sneak peek - it’s amazing. 
🌸🍊
AND if you sign up to Foodtography Course or Advanced Foodtography Course use code EMMA at checkout to get 15% off AND you’ll receive a 1 hr COACHING SESSION with me. 
🌸🍊
Phew that was a lot. Hit me with any DM’s if you have questions ❤️
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
#AD / It’s Pancake Day today!! Hope you’re enj #AD / It’s Pancake Day today!! Hope you’re enjoying some gorgeous classic French crêpes. These Whole Wheat Crêpes served with sweetened whipped cream, a dollop of @bonnemaman_uk Lemon Curd and a sprinkle of thyme leaves is a GREAT way to enjoy your morning. Hope you all get flippin’! # colouryourcrepe #pancakeday

Latest Recipes

Whole Wheat Crêpes with Lemon Curd on a plate
Lemon crêpes
Dark Chocolate Torte
  • FOOD PHOTOGRAPHY RESOURCES
  • PORTFOLIO
  • WORK WITH ME

Copyright © 2021 Emma Duckworth Bakes on the Foodie Pro Theme