This was to die for. Hi I’m planing on making this over the weekend, can I use caster sugar also is 75% cocoa solid chocolate ok to use. Hello How can I make this cale larger? Tip. , Hi there, do I use both almond flour and ground almsonds or just one of them? Probably the best chocolate torte I’ve ever had. Waned to let you know I made this for a party this weekend and it was wildly praised by all! All I have is powder, what would need to be added and what would the measurements be? I was a bit concerned that the chocolate mix seemed a bit gloopy and lumpy but at the third addition of the egg whites it looked just right and the end result was fabulous!! Looks great! For my taste, it came out perfectly sweet with a light hint of almonds (I also ground them) and yes, very chocolatey!I would serve it with a raw raspberry sauce. I made this cake one month ago and have made it another two times since!! ?. Will make again, for sure!;). I would like to make it for a party but like the convenience of mini cakes. Thanks a lot. Hi. Yes, you can definitely top it with chocolate ganache and chopped almonds. I’m going to make it again for our second Thanksgiving party. Although we miss you @ Cisco, don’t you dare come back, your blog is awesome! It’s not possible to replace the chocolate with cocoa powder, sorry! It made 24 cupcake size cakes. Simple and divine! The cake is in the oven right now.. Will take your advice on the egg whites when I make the torte again ! I will let you know. Thanks a lot for the prompt response! I baked it for 30 minutes and it came out beautifully! Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Preheat oven to 350F/180C. Yes Kristina, if you have ground hazelnuts, that should work, or you can use half hazelnuts, and half almonds. This cake looks amazing, how do I increase the measurements if I am using a 10” pan, or enough for 15 portions. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking. Thank you for sharing! A toothpick inserted into the center should come out with moist crumbs rather than cleanly. When done well, it packs all the richness and depth of flourless chocolate cake, but it features finely ground almonds in the batter that subtly break up the fudgy crumb, making it lighter and less cloying to eat. rum as I didn’t have any brandy, 130 g. raw cane sugar (panela) and also added 2 tbsp. I made this cake in cupcake pans. In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Thank you! Don’t forget the reduce the oven to 300°F after toasting the almonds. In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form. Thank you! I hope it turned out ok. It’s ok if it’s undercooked in the middle, it should be soft but not comepletely runny. I promised a friend that the next dessert I brought to our monthly get together would be gf. Fingers crossed, am hoping it will still taste nice…. Made this with 70% cocoa chocolate and cocoa powder and it was lush and perfectly sweet for me. Simple. I plan on making this recipe again but in the springform pan and just as soon as I buy some better chocolate. © 2020 Discovery or its subsidiaries and affiliates. For a super fudgy texture, bake for about 30-35 minutes. Thanks so much for sharing. Serve warm or at room temperature. You have successfully subscribed to our newsletter. Cool slightly, then pulse in a food processor until finely ground, but not pasty. Servings. pure cacao powder to the chocolate. I’m really glad you like it Laura! Thank you! It should have lots of air incorporated in it, and as a result the cake cracks on top. It’s a great recipe! I recently gave up gluten and was craving chocolate cake, this exceeded my expectations. This is just what I needed. I am having 24 people for dinner and want to serve it on a buffet. I was wondering if I can remove the almond flour to make it nut free? It’s made in a 8-inch or 9-inch pan, so it depends on the size of the slices. Thanks! I made this cake for the first time today and took it to a friend’s for her birthday. It depends whether you make a bigger cake or want a taller cake using the same pan size (which I don’t recommend). I have made this cake so many times.. and i am absolutely in love with it! Hi! Hello! Hi Neetika, you can sprinkle powdered sugar on top, or drizzle the top with salted caramel sauce, but not too much because the cake is already rich. How many servings is this cake? SO DELICIOUS! Hi there can you confirm are the cup measurements English or American as they are slightly different. I cooked this for 35 min and it looks runny / gooey in the middle, its cooling now but wondering if this is normal or if I should get started on another one as its undercooked? Hi, raspberries and softly whipped cream are my family favourites, Hi Shiran.. And if it’s your type of cake, too, then you have arrived at just the right place. I used pistachios instead of almonds and added 1 tbsp of cacao and it turned out amazing! If you want it a bit drier, bake for longer. All my guests and friends have loved it and asked for the recipe. Butter and flour the bottom and sides of a 10-inch springform pan. Thank you xx. 1 hour 10 minutes 20 minutes active. The baking time will be slightly different depending on the size of the cake, but I don’t have exact baking times since haven’t tried it. What’s the baking time you think? It also freezes well. It’s usually enough when I make it for my family, for 10-12 people. Stir until the chocolate is smooth, then remove from the heat and cool slightly. Thank you for the recipe Shiran, this one of the best chocolate cake I made! 1 cup = 240 ml, 1 tablespoon = 15 ml. Hi, im allergic to almond, would i be able to substitute coconut flour? question- the recipe states… 1 cup (200 g/7 oz) granulated sugar 1 cup (100 g/3.5 oz) almond flour/ground almonds ?? But, I happened to add all of the sugar to the yolks… The end batter came out pretty thick.. Is Dat the way its supposed to be? Help! Hi Shiran, my folks don’t like bitter cacao, can I use your ganache recipe, not to frost entirely but to spatter a bit and maybe sprinkle it with some almond crunches and few berries for the looks?