Flourless Chocolate Almond Torte

Makes 12 servings.

This cake is good to keep in your repertoire any time of the year and particularly for Passover. It is easy to make and it freezes very well. I like to serve it with raspberries and chocolate sorbet. But it is equally delicious with other fruits and other sorbets or even on its own.


  • 8 tablespoons unsalted margarine, at room temperature, cut into small pieces plus 1 tablespoon for greasing the pan (See Note)
  • 1 tablespoon unbleached all-purpose flour for dusting the pan
  • 7 ounces high quality imported semi-sweet chocolate, broken into small pieces
  • ½ teaspoon almond extract
  • 5 large eggs, at room temperature (See Note)
  • ¾ cup sugar
  • 5 ounces almonds with skin, semi-finely ground (See Note)


  1. Preheat oven to 350F.
  2. Grease a 9 x 2½ inch spring form pan with margarine. Dust with flour. Invert the pan and tap to shake out the excess flour.
  3. Place the chocolate and the margarine in the top of a double boiler. Cover and set over simmering water until chocolate and margarine are melted, stir from time to time. Remove the top of the double boiler and cool a bit.
  4. Place the egg yolks in the bowl of an electric stand mixer. Using the balloon whisk attachment, beat the yolks at medium speed for about 5 minutes, while gradually adding the sugar.  The yolks will become pale and bubbly.
  5. With a rubber spatula, add the almond extract, the melted chocolate and the almonds. Combine well.
  6. Wash and thoroughly dry the mixer bowl and the balloon whisk. Beat egg whites in the mixer bowl at high speed until stiff.
  7. With a rubber spatula, fold half of the egg whites into the chocolate batter. Reverse the process, pouring the chocolate batter over the whites. Gradually fold the batters together making a motion like a figure 8 until all the whites have disappeared.
  8. Pour the batter into the pan and smooth the top.
  9. Bake the torte in the center of the oven for about 25 minutes. A cake tester inserted in the center of the torte should come out almost dry.  
  10. Cool on a wire rack.
  11. Run a metal spatula around the sides of the pan and remove the rim. Release the bottom and invert onto a platter.


  1. I use Fleishman’s pareve corn margarine in baking. I find that it has less moisture than other pareve shortenings.
  2. It is easier to separate the eggs straight from the refrigerator, while they are cold, as the egg yolk tends to break as they warm.
  3. When the recipe calls for stiffly beaten egg whites, the best way to know whether they are fully beaten is to tilt the bowl.  They will stay in the bowl, even when the bowl is tilted.  If the egg whites are not beaten enough the whites will start to slide out.
  4. I grind the almonds in a food processor fitted with the steel blade. No need to do it in batches when the recipe calls for semi-finely ground nuts.