Chocolate Almond Torte: One of the Best Versions I Know

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Sneak Preview: This Chocolate Almond Torte with almond-studded chocolate ganache and whipping cream is perfect for a special occasion and one of the best versions I’ve ever made. Chocolate curls take it over the top, but leave them off if you’re not up to it.

Note: Look here for my Extraordinary Glazed Fudge Cake.

Chocolate Almond Layered Torte with chocolate curls on topPin

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Nothing beats this chocolate almond torte for a celebration. Whipped cream and chocolate ganache studded with almonds fill the layers and cover the top. Because I use 6-inch cake pans, I call it a mini-layer cake.

I made this cake during our first year of marriage when I was anxious to impress and willing to try baking anything we could afford. It was a winner and has always been one of my mom’s favorites.

When chilled, this torte has a rich and fudgy texture. The chocolate ganache is silky smooth and holds the almonds in place.

Recipe Inspiration

If memory serves me right, the original recipe came from an old Southern Living Cookbook I no longer have. The chocolate ganache is a recipe I borrowed from Dorie Greenspan’s Baking(paid link). Please note the amount of ganache is probably more than you need unless you substitute the ganache for the whipped cream between the second and third layers.

Regarding the cream layer: Fresh, sweetened whipping cream is the best, but frozen whipped topping such as Cool Whip holds up better if you want to make it a day ahead–which I recommend.

Chocolate almond torte with a piece cut out.Pin

Why Use Smaller Cake Pans?

In the past, I used four 8-inch cake pans. It produced a cake big enough to feed 47 and a half people, or if you really want to know, eight people and me–for ten days afterward. Not good.

Then I discovered 6-inch cake pans, and I started cutting my cake recipes in half.

So, this is half the original recipe. If you don’t already have the smaller pans, check the internet, a restaurant supply, or a crafts store in the cake-baking section.

If you think they are too expensive, consider how much you would pay to lose a few pounds. (I ask myself this question often when considering the financial aspect of buying something that will help me stay healthy, e.g. a gym membership or a vacuum-pack machine so I can pack salad in a jar ).

Are you sure it’s not worth it?

Ingredients and Substitutions

  • Chocolate: Use unsweetened chocolate in the cake. The Dutch cocoa powder specified in the recipe pumps up the chocolate flavor and deepens the color. Semi-sweet chocolate is specified for the ganache. Substitute bittersweet chocolate for less sweetness if you prefer.
  • Butter: Use salted or unsalted butter. Margarine or vegan butter could be substituted.
  • Flour: I use unbleached all-purpose flour, but bleached flour is also appropriate. I have not experimented with almond flour, so this cake would be gluten-free.
  • Eggs: I always use large eggs in my recipes. This recipe does NOT call for separating eggs into egg whites or egg yolks. It’s easy enough for my grandkids to put together.
  • Vanilla Extract: Use a good vanilla extract. If you don’t have any, add ¼ teaspoon of almond extract instead.
  • Almonds: I like sliced almonds in the ganache filling as opposed to slivered almonds.
  • Whipped Cream: Heavy or whipping cream (dairy) tastes the best. To sweeten it, add ¼ cup of powdered sugar to one cup of whipping cream as it starts to thicken. Flavor with a teaspoon of vanilla, if desired. If you anticipate leftovers or don’t want to mess with whipping cream, a whipped topping such as “Cool Whip” will suffice.

Frequently Asked Questions

Can I use almond flour in place of regular all-purpose wheat flour?

It’s not always a simple 1:1 ratio. Almond flour doesn’t have the same binding qualities as wheat flour, and it tends to absorb more liquid. In my experience, the texture will be coarse.

How do I make the chocolate curls shown on top of the cake?

They can be a little tricky. That means when you make some good ones, you’re going to be downright proud of yourself. I make them according to Pioneer Woman’s instructions for how to make chocolate curls.

How do I make a bigger cake?

If you need to serve more people, double this recipe and use 9-inch cake pans.

Do I need to refrigerate this cake?

Yes. Any time you use whipped topping or fresh whipped cream, store the cake in your refrigerator.

Parting thoughts: Imagine yourself carrying this cake out of the kitchen and setting it on the table in front of everybody. It looks and tastes fancy but won’t take you long to put together.

In case looking at these pictures has set off a chocolate craving, may I suggest these Cupcake Tops with Chocolate Frosting, Chocolate Ganache Tarts, or my sister’s Swiss Chocolate Layer Cake.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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chocolate almond cake layers with a slice on a platePin
Yield: 10 slices

Chocolate Almond Torte Recipe with Chocolate Ganache Filling

Chocolate ganache and sweetened whip cream between the layers of this chocolate cake make this a memorable cake for a special occasion.

Rate this recipe

(5 stars if you loved it)

5 from 2 votes
Prep time: 1 hour
Cook time: 12 minutes
Total time: 1 hour 12 minutes


  • 2 1-ounce squares (58 g) unsweetened chocolate
  • cup (150 g) water
  • 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


  • Preheat oven to 350˚F.(180˚C)

Making the torte:

  • Prepare two pans by cutting waxed paper to fit into the bottom of each 6-inch cake pan.
  • 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 over chocolate pieces and allow them to sit until chocolate is melted.
  • 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.
  • Use a hand mixer or whisk to mix the melted chocolate mixture until smooth. Add sifted dry ingredients and continue mixing.
  • Add ½ teaspoon vanilla extract and then 2 large (100 g) eggs–one egg at a time, mixing well between each egg.
  • Pour ¾ cup of batter into each 6-inch pan.
  • Bake in a preheated oven for 12 minutes at 350˚F (180˚C) or until a toothpick comes out clean. Allow to cool for about 10 minutes, then turn the cake out onto a cooling rack. Pull the waxed paper off the bottom.

Making the chocolate ganache:

  • Break 4 ounces (113 g) semi-sweet chocolate into small pieces and place in a heatproof bowl.
  • Heat ½ cup (114 g) whipping cream to a boil and pour half over the chocolate. Allow to sit doe 30 seconds to melt the chocolate. Stir in small circles, slowly, starting in the middle, and make bigger and bigger circles.
  • Pour in the rest of the cream and stir until mixed in.
  • 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.
  • This will likely make more than you need, but I trust you have some spare graham crackers that could use something extra. 😉

Sweetened 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.

Assembling the torte:

  • Split the two cakes in half horizontally.
  • Spread ganache on top of the first layer.
  • Place the second layer of cake next and cover with whipped cream (or ganache if you prefer).
  • Now place the third layer, more ganache, and finally, the fourth layer. Cover the top layer with sweetened whipping cream and garnish with chocolate curls, if desired.
  • Chill at least a couple of hours before serving.


To Make a Full-Size Cake:  Double the recipe and use 9-inch pans instead of the mini 6-inch pans.


Serving: 1 | Calories: 358kcal | Carbohydrates: 32g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 256mg | Potassium: 199mg | Fiber: 3g | Sugar: 20g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. 5 stars
    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!

    1. 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.

  2. 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

    1. 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!

  3. Melody Rich says:

    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. 🙂

  4. 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.

  5. Mid Mod Tom says:

    5 stars
    Oh, and 5 stars 🙂

  6. Mid Mod Tom says:

    Stunna! How did you creat such impressive chocolate curls?

  7. 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.

  8. Melody Rich says:

    Uhh, YUM. I need to get me some of those 6″ pans. All I have are 8″!

    1. 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

  9. The Café Sucré Farine says:

    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!

    1. 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

  10. Oh, yum!! Can’t wait to make this. Maybe for a future Sunday dinner dessert:)

    1. Nicole,
      I would LOVE to be a guest at your Sunday dinner sometime. Your menus always look divine. How do I make reservations? 🙂 pr

  11. 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!

  12. Choc Chip Uru says:

    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 🙂

    Choc Chip Uru

  13. 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.

  14. 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.