Flourless Chocolate Almond Torte

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

This recipe was prepared using the Braun MultiMix Hand Mixer with chopper* attachment and MultiWhisk Beaters attachment.

*Chopper attachment only available on MultiMix HM5130 Model.  Hand chop or use alternative appliance if you do not have this model.


  • 4 oz blanched almonds
  • 6 oz semisweet chocolate, cut into small pieces
  • ½ cup (4 oz) unsalted butter, chopped
  • 1/2 cup (4 oz) sugar, divided
  • 4 large eggs, separated
  • Powdered sugar for dusting

  1. Line the bottom of an 8-inch round spring form pan with parchment and preheat oven to 350°F.
  2. Place the blanched almonds in the chopper attachment of the Braun MultiMix Hand Mixer. With the hand blender on high, about speeds 6-7, process until very fine but not so fine that it turns to nut butter. Set aside.
  3. Place the chocolate, broken up, and the butter, in a microwave-safe glass bowl and melt the chocolate and butter on high for about 1 minute. Stir and continue to melt in 30-second intervals until completely melted, stirring well after each heating. Let cool completely.
  4. Then using the MultiWhisk Beaters attachment, blend in the almonds and sugar into the chocolate butter mixture. Mix in the egg yolks, one at a time, mixing on high up to speed 8 after each yolk is added.
  5. In a separate bowl, whip the egg whites on high speed of 7-8 with the MultiWhisk Beaters attachment, to soft, fluffy peaks. Mix the ¼ whites into the chocolate and almond batter. Then gently fold the rest of the whites in using a spatula.
  6. Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached. It is important not to overcook this cake. Let cool completely in the pan before serving.
  7. Dust with powdered sugar and, if desired, some lightly whipped cream. This cake keeps well for several days and is even better the next day.

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