Decadent Chocolate Almond Torte Recipe
Sneak Preview: This Chocolate Almond Torte is an elegant, rich dessert layered with almond-studded chocolate ganache and fluffy whipped cream. Perfect for intimate celebrations, this recipe uses smaller cake pans for a mini-layer cake that’s as practical as it is indulgent. Optional chocolate curls add a showstopping touch!
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This Chocolate Almond Torte holds a special place in my kitchen and my heart. I first baked it during the early days of my marriage, aiming to impress with a dessert that looked elegant but didn’t require fancy ingredients. Over time, it’s become a favorite for its balance of rich chocolate ganache, fluffy whipped cream, and just the right crunch from sliced almonds.
The smaller 6-inch pans (paid link) make it a practical choice for smaller gatherings while still offering a decadent dessert experience. Chilled, the torte transforms into a fudgy, smooth treat that’s simple to make and satisfying to serve.
Why Choose Smaller Cake Pans?
Use 6-inch pans to create a mini chocolate almond cake, ideal for 4–6 servings without excess leftovers. These pans are worthwhile if you bake regularly or love portion control.
Tip: Smaller pans reduce prep time, waste, and calorie overload while still delivering that “wow” factor.
Ingredients and Substitutions
- CHOCOLATE:
- Unsweetened baking chocolate in the cake and semi-sweet (or bittersweet) chocolate in the ganache.
- Dutch cocoa adds richness
- BUTTER:
- Salted or unsalted butter
- Vegan butter is an option
- FLOUR:
- Use regular all-purpose flour
- No substitutes tested
- EGGS:
- Use large eggs
- VANILLA:
- High-quality vanilla extract
- Substitute ¼ teaspoon of almond extract for a nutty twist
- ALMONDS:
- Sliced almonds mix seamlessly into the ganache;
- Slivered almonds also work but produce a different texture
- WHIPPED CREAM:
- Use heavy or whipping cream
- If you want to make this cake a day ahead, whipped topping like “Cool Whip” will hold up better than whipping cream.
FAQ’s for the Perfect Torte
- How do I make the chocolate curls?
See Pioneer Woman’s instructions for how to make chocolate curls. - Can I double this recipe?
Yes! Double the ingredients and use 9-inch pans for a larger version. - Does this cake need refrigeration?
Yes, keep it chilled for the best texture and freshness.
Parting thoughts: Picture yourself proudly carrying this cake out of the kitchen and placing it on the table, everyone’s eyes lighting up in anticipation. It’s elegant enough to impress and delicious enough to satisfy, yet surprisingly quick and easy to make.
More Chocolate Cakes for Chocolate Lovers
- How To Dress Up a Swiss Chocolate Cake Mix- A Crowd Favorite
- Extraordinary Glazed Fudge Cake Made with a Food Processor
- Angel Food Birthday Cake Drizzled with Chocolate Ganache
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Chocolate Almond Torte Recipe with Chocolate Ganache Filling
Ingredients
- 2 1-ounce squares (58 g) unsweetened chocolate
- ⅔ cup (150 g) water
- ⅓ cup (75 g) unsalted butter
- ¾ cup (90 g) unbleached all-purpose flour
- 2 tablespoons (10 g) Dutch cocoa powder
- ¾ cup (150 g) granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table or sea salt
- ½ teaspoon vanilla extract
- 2 large (100 g) eggs
Chocolate Ganache
- 4 ounces (113 g) semi-sweet chocolate
- ½ cup (114 g) whipping cream
- 2 tablespoons (28 g) unsalted butter, room temperature
- ½ cup (46 g) sliced almonds
Sweetened Whipped Cream
- 1 cup (227 g) heavy whipping cream
- ¼ cup (30 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350˚F.(180˚C)
Make the Cake Layers
- Prepare the pans: Line two 6-inch cake pans with waxed paper cut to fit the bottoms. Grease the sides and bottom lightly.
- Melt the chocolate: Break the 2 1-ounce squares (58 g) unsweetened chocolate into small pieces and place it into a medium-size mixing bowl. Heat ⅔ cup (150 g) water, and ⅓ cup (75 g) unsalted butterin a 2-cup Pyrex cup for 1½ minutes on HIGH in the microwave, or until it starts to boil. Pour the hot liquid over the chocolate and let sit until melted. Stir until smooth.
- Mix dry ingredients: Sift the ¾ cup (90 g) unbleached all-purpose flour, 2 tablespoons (10 g) Dutch cocoa powder, ¾ cup (150 g) granulated sugar, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon table or sea salt together.
- Combine and mix: Gradually add the dry ingredients to the melted chocolate mixture, mixing until smooth.
- Add ½ teaspoon vanilla extract and then 2 large (100 g) eggs–one egg at a time, mixing well between each egg.
- Bake the cakes: Pour ¾ cup of batter into each 6-inch pan.
- Bake for 12 minutes at 350˚F (180˚C) or until a toothpick comes out clean. Cool for about 10 minutes, then turn the cake out onto a wire rack. Remove the waxed paper from the bottoms and let cool completely.
Making the Ganache:
- Melt the chocolate: Break 4 ounces (113 g) semi-sweet chocolate into small pieces and place in a heatproof bowl.
- Heat ½ cup (114 g) whipping cream until it just begins to boil. Pour half over the chocolate and let sit for 30 seconds. Stir in small, slow circles starting from the center, gradually widening the circles.
- Add the rest of the cream and stir until smooth.
- Finish the ganache: Stir in 2 tablespoons (28 g) unsalted butter, room temperature (divided into 4 pieces) one piece at a time.
- Add ½ cup (46 g) sliced almonds and stir until mixed.
- Refrigerate until thickened–approximately 15-20 minutes.
Make the Whipped Cream
- Pour 1 cup (227 g) heavy whipping cream into a chilled mixing bowl and begin whipping the cream on low for one minute, then high for another minute.
- Add ¼ cup (30 g) confectioners’ sugar and 1 teaspoon vanilla extract. Continue to beat the whipped cream until fluffy and light.
Assemble the torte:
- Split the cake layers: Slice each cooked cake horizontally to create four thin layers.
- Layer the torte: Place the first layer on a serving plate and spread a layer of ganache on top. Add the second layer and cover with whipped cream (or ganache, if preferred). Repeat with the third layer (ganache) and finish with the fourth layer.
- Decorate: Cover the top with whipped cream and garnish with chocolate curls or sliced almonds, if desired.
- Chill and serve: Refrigerate for at least 2 hours before serving.
Notes
- To Make a Full-Size Cake: Double the recipe and use two 9-inch pans. Adjust the baking time to 20–25 minutes.
- Extra Ganache Tip: You will likely have more ganache than you need, but I trust you have some spare graham crackers or a bowl of ice cream that could use something extra. 😉
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
I have been trying to remember this recipe for years! We used to make it for my dad on Father’s Day every year. Both my parents have passed, and I couldn’t find the recipe anywhere- was so excited to find this! Thank you!
Hi Kimberly,
I love hearing this. If you make it, I hope you’ll comment back and leave a comment about how you liked it. Have a good holiday.
Hi Paula Cake looks amazing. The amounts for water and butter have a or seem to be blocked out, is it a cup for each. CAn’t wait to make it.
Warm regards
Kathy
Kathy,
Sorry. I can see it on my computer. Perhaps it doesn’t print out. At any rate, it should be 2/3 cup water and 1/3 cup butter. Enjoy!
Paula–oh no! I’ll have to look into that. Other people have had trouble commenting as well. Thanks for visiting! You always have such mouth-watering photos on your blog it makes me want to spend all day cooking. 🙂
I love this idea of the smaller pans. They will be on the shopping list. However, I don’t think I could use Cool Whip (White chemical fluff… Sorry, to those that like it) On something so perfectly natural. But if you wanted it to last longer one could opt for a stabilizer added to the whipping cream. Just a thought and it can be found were you would buy the cute little 6 inch pans.
I am sorry your son is moving, I totally understand, my youngest lives in VA, while I am in CA. I have a grandson I have yet to met. One thing after another has prevented the trip out there.
Happy a Blessed Easter and as always thank you for the recipe.
Oh, and 5 stars 🙂
Stunna! How did you creat such impressive chocolate curls?
Beautiful cake. I love the small size.
Sorry to hear that your son is moving away, but I’m sure that there will be new adventures for all of you.
Have a Happy Easter.
Mimi
Uhh, YUM. I need to get me some of those 6″ pans. All I have are 8″!
Hi Melody,
I tried to comment on your blog but it wouldn’t validate–whatever that means. Anyway, thanks for visiting here. I enjoyed reading your love story. pr
Oh, Paula, I’m sorry to hear your son is moving, I totally understand how hard it is!
Love the idea of the smaller pans, I will look for those – I have a really fun cake dome that they would fit under too 🙂
This dessert looks amazing! It’s like the tower of Pisa but it’s totally straight and perfect! It’s making my mouth water!
Chris, Funny that you mention the cake dome. I don’t have one and I really need one. That’s the only drawback of the 6-inch pans. pr
Oh, yum!! Can’t wait to make this. Maybe for a future Sunday dinner dessert:)
Nicole,
I would LOVE to be a guest at your Sunday dinner sometime. Your menus always look divine. How do I make reservations? 🙂 pr
I just took 3-6″ round cakes out of the oven. I love these smaller cake pans and they are perfect of those who enjoy cake every now and then but don’t want a full size one.
Your torte looks delicious. Love chocolate and almond anything!
Since it is mini I assume it is all for me? This is a superb creation – absolutely wonderful. I wish I could say more but you have left me breathless for words 🙂
Cheers
Choc Chip Uru
What an absolutely stunning cake!
I hope the times you can have a family get together the coming three years will be extra special and wonderful to help you with the time in between when you have to be apart.
If you don’t use it already, do get into Skype. It realy helps!
Have a lovely easter.
Natasha
Amazing, Paula! Amazing! And very inciting standing so tall with chocolate curls on top.
Sorry to hear about your son moving so far away. Those visits with far-away kids are never long enough or frequent enough.