Decadent Chocolate Almond Torte

  • Yield: 10 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • This indulgent torte combines the smooth taste of almonds with the rich taste of chocolate. Add Fisher® Sliced Almonds to this delicious dessert for a surprising crunch.


  • Cake
  • 3/4 cup Fisher® Chef’s Naturals Sliced Almonds
  • 6 ounces semisweet chocolate, chopped
  • 3/4 cup (1 ½ sticks) unsalted butter, cut into pieces
  • 3/4 cup sugar
  • 1/4 cup flour
  • 4 large eggs, separated
  • 1/4 teaspoon almond extract
  • Topping
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 ounce semisweet chocolate, chopped
  • 2 tablespoons confectioner's sugar
  • 1/4 cup Fisher® Chef’s Naturals Sliced Almonds


  1. For cake: Preheat oven to 350°F. Coat bottom and sides of a 9-inch spring form pan with butter and flour or non-stick cooking spray.
  2. Spread almonds onto baking sheet. Bake 5 to 10 minutes or until lightly golden brown. Remove from oven, transfer to a plate and place in freezer to cool completely.
  3. Meanwhile, microwave 6 ounces chocolate and butter on medium power for 30 seconds. Let sit for 30 seconds, stir the chocolate mixture and repeat until it is mostly melted. Cool to lukewarm.
  4. Chop ¾ cup almonds and 2 tablespoons cup sugar in processor until almonds are finely ground, stir in flour.
  5. In a bowl, beat egg yolks and ¼ cup sugar with whisk attachment of electric mixer until yolks are thick and pale. Fold in chocolate mixture and almonds mixture then add vanilla extract.
  6. In a clean mixer bowl, beat egg whites until soft peaks are formed and visible beater tracks can be seen in the egg whites. Add remaining 6 tablespoons sugar and continue beating to firm peaks. Fold into chocolate mixture in 3 batches. Pour batter into prepared pan.
  7. Bake until cake has puffed up and cracked with toothpick inserted into center coming out with some moist crumbs, about 45 minutes. Invert onto serving platter; set aside.
  8. For topping: whip ½ cup heavy cream with confectioners’ sugar until medium peaks are formed. Microwave 1 ounce chocolate with 1 tablespoon heavy cream 15 seconds or until cream starts to boil. Stir until chocolate is melted.
  9. Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining ¼ cup almond slices.

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