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Chocolate-Almond Torte with Ganache Topping


Chocolate is the star in this recipe,
so be sure to use a top-quality dark
chocolate - one with at least 60
percent cacao.

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Chocolate-Almond Torte with Ganache Topping 0 Picture


  • Makes: 8-12 servings
  • Total time: 1 hour + cooling
  • 1 /.3 cup water
  • 1/2 cup sugar
  • 1 stick unsalted butter, cubed
  • 1 bag bittersweet chocolate chips
  • (12 oz.)
  • 1 tsp. instant espresso powder
  • V4 tsp. table salt
  • 1 /.3 cup almond liqueur or cold
  • brewed coffee
  • 2 tsp. almond extract
  • 6 eggs
  • 1/2 cup heavy cream
  • 3/4 cup bittersweet chocolate chips
  • (4 oz.)
  • Toasted sliced almonds
  • Fresh strawberries



Step 1

Preheat oven to 325°. Coat a 9x2-inch round cake
pan with nonstick spray. Line with parchment paper
cut to fit into the bottom of the pan; coat with nonstick
For the torte, bring water and sugar to a boil in a
saucepan to dissolve sugar; remove from heat. Add
butter, 1 bag of chocolate chips, espresso powder,
and salt. Let sit 2 minutes, then stir until smooth.
Whisk in liqueur and almond extract.
Whisk eggs until whites and yolks are combined, then
whisk into chocolate mixture. Pour batter into
prepared cake pan, and place cake pan inside a
roasting pan. Add warm water to roasting pan halfway
up the outside of the cake pan. Bake torte until puffed
and soft to the touch, 40-45 minutes. Remove the
roasting pan from the oven, then remove the cake pan
to a cooling rack. Let cool 1 hour.
Run a paring knife around the inside of the cake pan;
invert onto a platter. Peel off parchment; cool
completely or chill until ready to serve. Bring to room
For the ganache, before serving, heat cream in a
microwave-safe measuring cup in a microwave on
high until boiling, 1-2 minutes. Add 3/4 cup chocolate
chips and let sit 2 minutes, then stir until smooth. Cool
ganache 2-3 minutes, then spread over the top and
down the sides of the torte. Sprinkle top with almonds.
Dip a knife blade into hot water and wipe dry for each
slice. Serve cake with strawberries. Chill an leftover

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