Here’s an easy cake to make. It makes up gluten free. This chocolate almond torte uses honey instead of sugar. This torte uses a fair number of eggs, and a good chunk of chocolate. In return, your chocolate almond torte will keep for several days (I don’t know how long it keeps, since I finish it faster than it goes stale). If you’re grain free, this little recipe will keep you happy many and many the day.
Chocolate Almond Torte
5 oz unsweetened baking chocolate, 100% cacao preferred
2 oz butter or coconut oil
5 eggs, carefully separated, at room temperature for 1/2 hour or more
5 oz honey
1 tsp salt
1 1/2 cups, 6 oz, almond meal or flour
2 tsp vanilla extract, or 1 tsp almond extract (optional)
Line an 8 X 8 or 9 X 9 with a piece of aluminum foil large enough to hang over the pan at opposite ends. Grease the foil sling well and set the pan aside. Preheat the oven to 350°F, and position a rack in the upper third of the oven.
Put water in a small sauce pan, and fit a sturdy bowl, larger than the pan, into it’s top. Make sure the water in the pan doesn’t touch the bottom of the bowl. Put the fat and the coarsely chopped unsweetened chocolate in the bowl. Bring the water in the pan to a boil, then lower the heat to a simmer. Stir the chocolate and fat mixture occasionally as it melts. Let this mixture cool slightly off the heat.
In a medium bowl, beat the five egg yolks until pale and thick. Add the honey and continue beating the egg yolk mixture until it is very thick and a pale lemon color. Add the extract and stir it in thoroughly, if using. Beat in the cooled, melted chocolate.
With a fork, mix the almond meal and salt together. Stir these into the egg yolk-chocolate mixture, to make a thick, grainy paste with an even chocolate color.
In a large bowl, absolutely clean and free of grease, beat the egg whites with a hand mixer, a hand blender, a rotary egg beater, a balloon whip or a fork. Beat the egg whites until they are glossy and hold a peak fully upright.
Fold 1/4 of the egg whites into the almond meal mixture. Gently fold the remaining egg whites into the chocolate almond batter. Spread the batter evenly in the prepared cake pan.
Bake this for 35-40 minutes. A toothpick or straw pressed into the middle of the cake will come away clean. The cake will be firm if lightly pressed, and it will begin to come away from the edges of the pan. Allow the cake to cool for 20 minutes on a wire rack. Using the foil sling, lift the cake from the pan and let it cool completely on the rack.
Cut into small pieces to serve, as it is very rich.