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Chocolate almond torte on a plate, naturally gluten-free cake with a rich texture

Chocolate Almond Torte

This Chocolate Almond Torte is a rich yet light, naturally gluten-free dessert made with dark couverture chocolate, almond meal, and whipped egg whites. Chopped dates add natural sweetness and moisture, while flaked almonds provide texture. Finished with softly whipped cream and fresh berries, it’s an elegant cake perfect for entertaining or sharing. Backed by simple baking science, this recipe delivers a delicate crumb without flour.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 People
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Torte
  • 6 Egg whites 180g total
  • 125 g Castor Sugar
  • 100 g Almond meal (Note 2)
  • 100 g Flaked Almonds (Note 2)
  • 250 g Dark Chocolate 55%-60% (Note 1)
  • 250 g Dates pitted
Topping
  • 300 g thickened cream
  • 60 g Castor Sugar
  • 1/2 Punnet Blackberries
  • 1/2 Punnet Raspberries
  • 1/2 Punnet Strawberries
Olive Oil
  • 40 ml Olive Oil oiling the tin
Icing sugar
  • 60 g Soft Icing Sugar

Equipment

  • 1 22cm Cake ring
  • 1 baking tray
  • 1 Oven
  • 1 Stand Mixer
  • 1 Stand Mixer with whisk
  • 1 Bowl Medium
  • 1 large spoon
  • 1 Bowl scraper
  • 1 Brush Oil the Tin
  • 1 knife For cutting the collar
  • 1 paring knife
  • 1 chopping board
  • 1 Flour Sieve

Method
 

Cake/Torte
  1. Set the oven to 150C
  2. In a big bowl soak the pitted dates for 5 minutes in warm water and drain the water
  3. In a big bowl add the almond meal, flaked almonds, pitted dates, chocolate and mix through
  4. Whip the egg whites with a whisk until medium peaks add the sugar in three lots when the egg white is silky.
  5. Fold through the almond mix in three lots
  6. Oil the tin and collar with baking paper
  7. Add the cake mix to the tin and baking in the oven for 45-50mins until firm in the middle
Topping
  1. Using a whisk whip the cream until it starts thickening. Continue to whip until medium consistency.
Decoration
  1. When the cake is cool turn out of the tin and take the paper off carefully
  2. Top with the whipped cream
  3. Cut the berries in half and top to create colour and interest
  4. Dust liberally with icing sugar just before serving

Video

Notes

Note 1- If the Couverture chocolate is not available. Dark baking chocolate will work as well with a slight texture change. 
Note 2- For a deeper nutty flavour lightly roast the nuts  both the meal and flakes until just coloured before making the cake