Chocolate Almond Torte with Raspberry Coulis
For all of the chocolate and almond lovers in the world, this torte dessert is for you! Almond torte is a rich, flourless, cake topped with a delightful chocolate icing made with almond butter. It’s a torte cake that’s a nutty, heavenly delight.
Prep Time20 minutes mins
Cook Time20 minutes mins
Cooling time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert, Gluten-Free
Cuisine: Vegan
Servings: 10 Servings
Calories: 618kcal
Author: Chef Cindy
Raspberry Coulis
- ½ cup organic cane sugar sifted
- 3 tablespoon water
- 12 oz frozen raspberries
Almond Torte
- 3 cups almond flour
- 6 eggs
- 1 cup maple syrup
- 1 teaspoon almond extract
Chocolate Nut Butter Icing
- 1¼ cups maple syrup
- ¾ cup almond nut butter
- ¾ teaspoon vanilla extract
- ¾ cup cocoa powder sifted
- 1 cup fresh raspberries
Garnish
- 1 package fresh raspberries
Raspberry Coulis
Heat the sugar and water in a small sauce pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
Put the raspberries and sugar water mix in a blender and puree.
Strain the mix through a fine mesh sieve to remove any of the raspberry seeds. Let cool and refrigerate until ready to use.
Almond Torte
Preheat oven to 350°.
If preparing fresh almond flour, see post for tips.
Add to food processor - almond flour, eggs, maple syrup and almond extract. Process until smooth.
Oil and flour a 8 ½ inch spring form pan. *Cover the bottom of the pan with parchment paper for easier removal.
Bake for 20 minutes or until the torte is firm to touch and golden brown.
Chocolate Nut Butter Icing
Assemble the Torte
Pour the chocolate icing over the top of the cooled torte. Decorate with fresh raspberries.
Transfer the chilled coulis to a squeeze bottle and decorate the plates.
Serve up the almond torte and enjoy!
- Make sure to oil and flour your pan very well to keep the cake from sticking, and if possible use parchment paper.
- Use a squeeze bottle to decorate the plate with the raspberry coulis. You will have the most control over decorating when you use a squeeze bottle.
- Allow the cake to cool before adding the icing. Otherwise it may slide off the cake completely.
Serving: 1g | Calories: 618kcal | Carbohydrates: 79g | Protein: 16g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 48mg | Potassium: 509mg | Fiber: 11g | Sugar: 58g | Vitamin A: 158IU | Vitamin C: 12mg | Calcium: 249mg | Iron: 4mg