Serves 8
30 min
15-Minute Magic Flourless Chocolate Torte
Recipe GLPRde17c5f74d9718
A sophisticated and surprisingly simple flourless chocolate torte that comes together in minutes. Crispy amaretti cookies and blanched almonds are ground into a delicate base, folded together with whipped butter, sugar, eggs, and melted bittersweet chocolate. The result is a dense, fudgy cake with a subtle almond undertone. Topped with a silky chocolate ganache glaze and optional whipped cream infused with almond extract, this elegant dessert is naturally gluten-free and perfect for any occasion.
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Ingredients
6 large Amaretti di Saronno cookies (or 18 mini amarettini)
3 ounces blanched almonds, whole or sliced
1 stick (8 tablespoons; 4 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
3 large eggs, at room temperature
4 ounces bittersweet chocolate, melted
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons granulated sugar for glaze
2 tablespoons water
3/4 cup cold heavy cream (optional, for serving)
1/2 teaspoon pure almond extract
1 1/2 teaspoons confectioners' sugar (optional, for whipped cream)
1 to 2 amaretti cookies, crumbled, or sliced almonds for decoration
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Pulse the amaretti cookies and blanched almonds together in a food processor until they resemble coarse breadcrumbs. Set aside.
In a large mixing bowl, beat the room-temperature butter and 1/2 cup sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Gently fold the melted bittersweet chocolate into the egg and butter mixture using a spatula, being careful not to overmix.
Carefully fold the amaretti and almond crumb mixture into the chocolate batter until just combined and no streaks remain.
Transfer the batter to the prepared pan and smooth the top with a spatula.
Bake for 14-16 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. The internal temperature should reach 160°F. The cake will look slightly underbaked but will continue to set as it cools.
Remove the torte from the oven and let it cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
While the torte cools, prepare the ganache glaze: place the finely chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, combine 1/2 cup heavy cream, 2 tablespoons sugar, and 2 tablespoons water. Heat until just beginning to simmer.
Pour the hot cream mixture over the chopped chocolate and let sit for 1 minute, then stir until smooth and glossy. Let the ganache cool for a few minutes until it reaches a pourable consistency.
Place the cooled torte on a serving plate or cake stand. Pour the ganache over the top, allowing it to drip down the sides naturally.
Optional: Whip the 3/4 cup cold heavy cream with 1/2 teaspoon almond extract and 1 1/2 teaspoons confectioners' sugar until soft peaks form. Serve the torte with a dollop of whipped cream on the side.
Garnish the top with crumbled amaretti or sliced almonds just before serving. Slice and serve at room temperature or lightly chilled.
