Flourless Chocolate and Almond Torte
A deep, fudgy flourless chocolate torte made with cocoa and ground almonds and sweetened with erythritol.
- Time1 hr
- LevelMedium
- Costabout £0.54 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Butter a 20 cm round springform tin and line the base with baking paper.
- 2
Melt the butter in a pan over a low heat. Whisk in the cocoa and coffee until smooth and glossy. Leave to cool for 10 minutes.
10 min - 3
In a large bowl, whisk the egg yolks with 90 g of the erythritol for 3 minutes, until pale and thick. Whisk in the vanilla and the cooled cocoa mixture, then fold in the ground almonds.
- 4
In a clean bowl, whisk the egg whites with the salt until foamy. Add the remaining erythritol and whisk to stiff, glossy peaks.
- 5
Fold a third of the whites into the chocolate mixture to loosen it, then gently fold in the rest. Pour into the tin.
- 6
Bake for 32 to 36 minutes, until risen and set at the edges with a slight wobble in the middle.
34 min - 7
Cool completely in the tin. It will sink a little, which is right. Serve at room temperature with raspberries or soft whipped cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.