My Favorite Flourless Chocolate Espresso-Nut Torte Recipe | Gluten Free

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more affordable and widely available.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is often less expensive and adds moisture.

almonds

🥗Healthier: ground almonds

💰Cheaper: walnuts

Walnuts can be a more budget-friendly nut option.

Pulse 1 cup of roasted skinless hazelnuts with 1 cup of dark brown sugar until finely ground and set aside.

Beat egg whites until stiff peaks form and set aside.

Cream together 1/4 cup of unsalted butter and 1 cup of dark brown sugar.

Add 5 egg yolks one at a time to the butter and sugar mixture, mixing well after each addition.

Add 1 teaspoon of espresso powder, 1/4 teaspoon of salt, and 1 teaspoon of almond extract to the mixture and beat well.

Melt 6 ounces of bittersweet chocolate in the microwave in short bursts, stirring well in between, and let it cool slightly before adding to the mixture.

Fold in the hazelnut and brown sugar mixture in two batches until well combined.

Fold in the beaten egg whites gently until fully incorporated.

Grease a pan, line it with parchment paper, grease the parchment, and dust with unsweetened cocoa powder.

Pour the batter into the prepared pan and smooth it out, then tap the pan on the table to remove air bubbles.

Preheat the oven to 375 degrees Fahrenheit and bake for 35 to 45 minutes, testing with a toothpick for doneness.

Let the torte cool completely in the pan before removing the sides and parchment paper.

Bring 1 cup of heavy cream to a boil for the ganache, then pour it over the bittersweet chocolate and let it sit for a few minutes before stirring until smooth.

Allow the ganache to cool for about 30 minutes until it reaches a spreadable consistency.

Spread the ganache over the cooled torte, ensuring it doesn't run off the sides.

Top with pecans and refrigerate for 30 minutes to 1 hour to set before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens