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.
Servings: 10 Servings
Calories: 618kcal
Equipment
Ingredients
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
Instructions
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
- In food processor, blend until smooth - maple syrup, almond nut butter and vanilla extract.
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!
Notes
- 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.
Nutrition
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