Preheat oven to 350°F (325°F if using convection oven). Butter (or wipe some canola oil) a 9-inch-diameter springform pan. Or, 9 inch pan, lined with parchment paper.
Combine chocolate and butter & melt in microwave (45 seconds on hi, stir, repeat). Set aside.
Beat eggs with sugar. Add almond extract or amaretto. (a wisk is fine, no need to use a mixer)
Add almond flour alternating with the chocolate to egg mixture.
Pour into pan, and bake cake until tester inserted into center comes out with moist crumbs attached, about 40
minutes. Cool cake completely in pan on rack. (It is normal for the cake to “fall”—this is a compact torte). You
can place in freezer for ~30 minutes if you are in a rush.
(Can be made 1 day ahead. Cover; store in refrigerator.) Cut around pan sides to loosen; release sides. Sift
powdered sugar over cake.
Optional: garnish with fresh raspberries and serve with whipped cream
*the recipe is derived from several I have tried, plus tweaking on my own. The major change is
less sugar (US recipes typically have ~50% more sugar than European recipes)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 274 (73%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 242mg||74 %|
|Sodium 5387.6mg||186 %|
|Potassium 250.4mg||7 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 19.5g|
|Protein 9.6g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 377
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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