Chocolate Almond Brownie Torte (Gluten-free)
Prefer chocolate to pumpkin? I have you covered with this dark, decadent and boozy chocolate almond brownie torte. This moist brownie cake is flourless, grain-free and gluten-free. It is sweetened with coconut sugar which adds a subtle caramel undertone. The addition of nuts is optional, as is the soaking liqueur; omit one or both, the torte will still be delicious. This fudgy dessert is good on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of boozy whipped cream. Serve it as the perfect ending to any intimate celebration. Or double the recipe and make it a festive addition to your holiday table.
Recipe
Chocolate Almond Brownie TOrte
(Makes one 6” cake)
Ingredients
1/2 cup (113 gms) salted butter, melted and cooled slightly
1/2 cup coconut sugar, powdered (can be substituted with brown sugar)
2 eggs, at room temperature
2 tsp pure vanilla extract
1/8 tsp pure almond extract
3/4 cup blanched almond flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/3 cup dark chocolate chunks or chips
1/4 cup walnuts, toasted and chopped (tip: toast them whilst preheating your oven)
3-4 tbsp Amaretto or Kahlúa, for soaking (optional, can be substituted with any spirit of choice)
Extra cocoa powder and flaky sea salt, to sprinkle on top (optional, but recommended)
Vanilla ice cream or boozy whipped cream, to serve
Method
Preheat your oven to 175°C. Grease and line a 6 inch round baking pan with parchment paper and set aside.
In a large mixing bowl, whisk together the melted butter and sugar until well incorporated. Add the eggs, one at a time, followed by the extracts. Whisk well.
Add the almond flour, cocoa powder and ground cinnamon into the egg-butter-sugar mixture in one go. Fold it in until incorporated.
Reserve a tablespoon of chocolate chips/chunks and fold the rest into the batter along with the walnuts, if using.
Transfer the batter to the prepared pan and spread it evenly with a spatula. Gently tap the pan on the countertop a few times. Sprinkle the reserved chocolate chips/chunks over the top.
Bake for 23-25 minutes, or until a skewer inserted into the middle of the cake comes out with just a few crumbs attached (take care not to over-bake as baking time may vary from oven to oven). Remove the pan from the oven. Place it on a wire rack and cool for at least 1 or 2 hours (the wait is hard… trust me, I know).
Gently run a blunt knife around the edge of the pan. Invert the cooled torte onto a piece of parchment or a Silpat, then place it right side up on a serving platter. Use a small skewer to poke holes into the cake and drizzle the liqueur over it. Once the alcohol is absorbed, sift some cocoa powder on top and/or sprinkle a little flaky sea salt. Cut into wedges and serve along with a scoop of vanilla ice cream or a dollop of boozy whipped cream.
Store any remaining cake in an airtight container in the refrigerator for 4-5 days.
Note: For a larger crowd, double the recipe and bake in a 9” or 10” round pan. Adjust the baking time accordingly.
