april showers bring may flowers! i’ve gotta keep telling myself that because this weather is bringing me down down down. we’ve been so lucky that we’ve had a mild winter for the most part, but it’s april now! i need to feel sun on my gross, pallid skin. i want to run outside by the water and feel healthy. this rainy, windy, ugly weather is seeping into my bones and my brain. i don’t even think my issue is with the rain so much as it is with the cold. i don’t mind summer rain; it’s feeling a damp chill for the rest of the day and a cold wind biting at my face every time i leave the house. i’m turning into a certified hermit. but in between binge watching how to get away with murder and staring out of the window at the rain i managed to get my ass off the couch and bake this cake. something was telling me i needed chocolate to make me feel better – or maybe that’s just something i learned from reading harry potter, but either way, this cake will almost make you forget the current situation outside.
it’s fudgey and dense with a crispy top like those cake box brownies and dusted in icing sugar. aaaaaand it’s gluten free! i mean, that doesn’t really matter to me since one of my favourite things in the whole world is gluten, but this cake is made entirely with toasted almond flour*, which gives it a wonderful nutty flavour and this great crumby (what a weird word but i can’t think of anything else to describe it!) texture. it comes together easily, there’s just an extra step of beating the egg whites and folding them in which adds a bit of time, but adds to the texture. if you try this with just adding the eggs whole, let me know how it turns out!
eat this warm with a giant scoop of ice cream (coffee ice cream because it’s the best), or for breakfast with your morning espresso. and give a few slices away, because #karma and cause i think we all could benefit with a little chocolate in our lives 🙂
*one note about the almond flour – you can buy it pre-ground at bulk barn or the grocery store (bob’s old mill is great), or you can grind your own with toasted almonds in a food processor until fine.
chocolate almond torte
*makes 8 inch cake
1/2 cup of butter, melted
about 1 cup dark or semi-sweet chocolate, melted (i used a mix of dark and semi-sweet)
4 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon espresso powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 1/2 cups toasted almond flour
1/2 teaspoon baking powder
powdered sugar, for sprinkling (optional)
preheat your oven to 350 degrees. grease an 8 inch springform pan and set aside.
add your egg whites to the bowl of a large stand mixer and mix on medium until soft peaks form. add sugar slowly and continue to beat until firmer peaks form. (if you were to skip this step, beat the whole eggs and sugar together here).
sift together the almond flour, baking powder and salt in a separate bowl.
while the egg whites are beating, whisk the melted butter, egg yolks and vanilla together. slowly fold in the melted chocolate. gently fold the egg whites into the chocolate mixture, then fold in the flour mixture until just combined.
add the batter to the greased pan and bake for about 35 minutes. let cool completely and dust with icing sugar!