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
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.