"In case you didn't know, a chocolate torte is a European cake made without flour. Instead, it's ground nuts, starches, or bread crumbs that give it a dense, soft structure. With Tasting Table's version, recipe developer Catherine Brookes opted for almond meal, which she described as adding "a nutty flavor and making the torte rich and moist." Obviously, other baking essentials, such as melted butter, eggs, sugar, and vanilla extracts, are still included. And we can't possibly go without the cake's heart and soul: cocoa powder and dark chocolate."
"Ingredients all gathered, start by melting the chocolate and butter together, then folding this combination into a whisked mixture of sugar, vanilla, and eggs. Then, sift in the cocoa powder and almond meal, gently fold everything together, and bake for up to 30 minutes. Once the crust crisps up and the cake wobbles lightly, that's when your cake is ready to leave the oven."
Flourless chocolate tortes deliver a rich, fudgy, melt-in-the-mouth texture by replacing flour with ground nuts, starches, or breadcrumbs. Almond meal adds a nutty flavor and keeps the torte moist and dense while cocoa powder and dark chocolate provide deep chocolate intensity. The method calls for melting chocolate with butter, folding that into whisked sugar, eggs, and vanilla, then sifting in cocoa and almond meal before gently combining. Baking requires about 30 minutes, with the cake ready when the crust crisps and the center wobbles lightly. Nut swaps like hazelnut or walnut change flavor profiles.
Read at Tasting Table
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