Soy-Free Classic Chocolate Torte
Indulge in the decadence of this **Soy-Free Classic Chocolate Torte**, a rich and velvety dessert crafted with simple, wholesome ingredients. Perfect for those avoiding soy or gluten, this torte replaces traditional flours with almond flour, delivering a dense yet moist texture that’s bursting with deep chocolate flavor. Made with high-quality dark chocolate and unsweetened cocoa powder, its preparation is straightforward, offering a delightful balance of elegance and ease. Whether dusted with powdered sugar or served with a dollop of whipped cream, this 8-serving masterpiece is ideal for celebrations or after-dinner indulgence. Ready in under an hour, this timeless treat is a must-try for any chocolate lover. **Gluten-free**, **soy-free**, and brimming with flavor, it’s an irresistible addition to your dessert repertoire.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Dark chocolate (minimum 70% cocoa, soy-free)
- 4 large Eggs
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 100 grams Almond flour
- 25 grams Cocoa powder (unsweetened, soy-free)
- 0.5 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (350°F). Grease and line an 8-inch round springform pan with parchment paper.
In a small saucepan over low heat, melt the unsalted butter and dark chocolate together, stirring continuously until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about 5 minutes, until pale and doubled in volume.
Stir in the vanilla extract into the melted chocolate mixture. Gently fold this mixture into the beaten eggs, combining thoroughly.
In a separate bowl, sift together the almond flour, cocoa powder, and salt.
Carefully fold the dry ingredients into the chocolate and egg mixture until fully incorporated, taking care not to deflate the mixture.
Pour the batter into the prepared pan and gently smooth the top.
Bake in the preheated oven for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the torte to cool in the pan for 10 minutes before removing the sides of the springform pan. Transfer to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
4149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.9 g | 415% | |
| Saturated Fat | 158.5 g | 792% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 216.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 535 mg | 41% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2042 mg | 43% | |
*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.
