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Chocolate-Almond Torte

Noel Barnhurst
Yield Makes 10 servings
Rich, dense, and a bit chewy. Buckwheat flour gives this torte a nutty flavor. Prep and Cook Time: 50 minutes.


  • 1 1/2 cups sliced almonds
  • 6 tablespoons butter
  • 3/4 cup sugar
  • 4 large eggs, separated
  • 6 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 1/2 cup buckwheat flour
  • 1/4 teaspoon salt

Nutrition Information

  • calories 342
  • caloriesfromfat 58 %
  • protein 6.9 g
  • fat 22 g
  • satfat 8.9 g
  • carbohydrate 34 g
  • fiber 2.4 g
  • sodium 163 mg
  • cholesterol 104 mg

How to Make It

  1. Preheat oven to 350°. Butter and flour a 9-inch cake pan. In a food processor, pulse almonds until finely ground.

  2. In a large bowl, with a mixer on medium-high speed, beat butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in buckwheat flour.

  3. In a medium bowl, whisk egg whites until foamy. Add salt and whisk until soft, glossy peaks form. Whisk in remaining 1/4 cup sugar. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites. Pour batter into pan.

  4. Bake until a knife inserted in center comes out clean, about 30 minutes. Let cool in pan on a rack for 10 minutes, then invert out onto a plate and cool completely.

  5. Note: Nutritional analysis is per serving.