Almond Torte with Mocha Whipped Cream Frosting
Indulge in an elegant combination of flavors with this Almond Torte with Mocha Whipped Cream Frosting—perfect for dessert lovers seeking a refined treat. This moist and tender torte, made with a blend of almond flour and all-purpose flour, offers a subtly nutty flavor that pairs beautifully with the rich mocha whipped cream frosting. A hint of espresso enhances the cream's bold chocolate notes, creating a perfect balance between sweetness and sophistication. Garnished with a dusting of cocoa powder and delicate slices of toasted almonds, this show-stopping dessert is as gorgeous as it is delicious. With a manageable prep time of just 30 minutes and simple techniques, it's ideal for special occasions or when you want to impress with minimal effort.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 2 cups Heavy cream
- 2 teaspoons Instant espresso powder
- 0.5 cup Powdered sugar
- 1 tablespoon Unsweetened cocoa powder (optional for garnish)
- 0.25 cup Sliced almonds (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Transfer the batter to the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the torte from the oven and allow it to cool completely in the pan before transferring to a serving plate.
To make the mocha whipped cream frosting, dissolve the instant espresso powder in 2 tablespoons of heavy cream. Set aside.
In a chilled bowl, whip the remaining heavy cream, powdered sugar, and espresso mixture until soft peaks form. Be careful not to overwhip.
Spread the mocha whipped cream evenly over the cooled torte. Optionally, dust with cocoa powder and sprinkle with sliced almonds for garnish.
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld.
Slice and enjoy your Almond Torte with Mocha Whipped Cream Frosting!
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 33.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
