Ingredients

The following ingredients have 14 Servings
  • 1 cup (96g) King Arthur Almond Flour
  • 1/4 cup (21g) King Arthur Triple Cocoa Blend or Dutch-process cocoa plus extra for dusting the pan
  • 2 teaspoons espresso powder optional for richer chocolate flavor
  • 1/4 teaspoon salt
  • 2/3 cup (113g) bittersweet chocolate wafers chopped
  • 8 tablespoons (113g) unsalted butter at room temperature at least 65°F
  • 5 large eggs at room temperature
  • 1/2 cup (99g) granulated sugar
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/4 cup (57g) heavy cream
  • 1/3 cup (57g) bittersweet chocolate wafers chopped
  • 3 tablespoons (32g) sliced almonds toasted; optional to garnish

Instruction

  • To make the cake: Preheat the oven to 350°F., Butter an 8” round pan and thoroughly dust the inside of the pan with cocoa powder, turning the pan to coat evenly and shaking out any excess. Set the prepared pan aside., In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt. Set aside., Melt the chocolate and butter on a stove or in short 10 to 20 second increments in the microwave, stirring until smooth. Set aside., In a large mixing bowl using a paddle attachment, beat the eggs, sugar, and vanilla until the mixture has lightened in color and falls in thick ribbons from the beater, about 5 minutes., Fold in the melted chocolate followed by the dry ingredients, stirring gently until everything is incorporated., Pour the batter into the prepared pan. If baking in a ridged cake loaf pan, it's helpful to place the pan on a baking sheet before filling it with batter for easy transfer in and out of the oven., Bake the cake for 38 to 43 minutes, until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it., Remove the cake from the oven and set the pan on a rack. Allow the cake to cool in the pan for 5 minutes, then turn it out onto a rack to cool completely., Once the cake is cool, place the rack over a piece of parchment., To make the topping: In a saucepan set over medium-high heat or in a small bowl in the microwave, heat the heavy cream until hot. Add the chocolate and let it melt, stirring until the glaze is smooth., Allow the topping to cool for 5 to 10 minutes then drizzle it down the center of the torte, letting it drip unevenly down the sides onto the parchment paper below. Allow the topping to set before slicing; if garnishing with toasted almonds, sprinkle on the almonds while the topping is still tacky., To make the optional toasted almonds: Spread sliced almonds in a shallow pan. Toast them in a preheated 375°F oven for 5 to 6 minutes, or until they're a light golden brown. Top the torte with toasted almonds., Storage information: Refrigerate any leftover torte for up to three days.