High Altitude Almond Flour Chocolate Torte (GF)
A rich, moist, gluten free chocolate torte made with almond flour, drizzled with dark chocolate ganache and sprinkled with chopped chocolate.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8-inch round cake pan
Ingredients
Torte
- 1 cup finely ground almond flour
- ¾ cup granulated sugar
- 6 tbsp unsweetened Dutch processed cocoa powder, sifted to break up any lumps
- 2 tbsp corn starch
- 1 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs, lightly beaten
- ½ cup whole milk
- ½ cup full fat sour cream
- ½ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
Ganache
- 2 oz heavy whipping cream
- 4 oz finely chopped semi sweet or dark chocolate, divided
Instructions
Torte
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray an 8-inch round cake pan with non-stick baking spray.
- In a bowl, whisk together the almond flour, sugar, cocoa powder, corn starch, baking powder and salt.
- Add the eggs, milk, sour cream, melted butter and vanilla extract, and whisk just until combined.
- Pour the batter into the prepared pan, and bake for about 35-40 minutes, until the torte is slightly puffed, and the top springs back when gently touched.
- Set the pan on a cooling rack, run a sharp knife around the edges, and let cool for 30 minutes. As the torte cools, it will shrink and settle a bit - don't be alarmed if the center sinks slightly lower than the edges.
- After 30 minutes, turn the torte out onto a serving plate, then make the ganache.
Ganache
- Pour the cream into a small saucepan, and warm it over medium low heat, just until hot and small bubbles start to form around the edges.
- Remove from the heat, and stir in half the chopped chocolate, until you have a smooth ganache.
- Pour the ganache on top of the torte, gently nudging it over the edges with a spatula. Let sit for 15 minutes, then sprinkle with the remainder of the chopped chocolate.
- Serve the torte slightly warm, or let it cool completely to room temperature.
Notes
Store the leftover torte in an airtight container at room temperature for up to 3 days.
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