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Noel Barnhurst Photo by: Noel Barnhurst

Chocolate-Almond Torte

Rich, dense, and a bit chewy. Buckwheat flour gives this torte a nutty flavor. Prep and Cook Time: 50 minutes.

Sunset APRIL 2006

  • Yield: Makes 10 servings


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 58%
  • Protein: 6.9g
  • Fat: 22g
  • Saturated fat: 8.9g
  • Carbohydrate: 34g
  • Fiber: 2.4g
  • Sodium: 163mg
  • Cholesterol: 104mg

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Chocolate-Almond Torte recipe