February 12, 2024

Chocolate Almond Olive Oil Torte

This is an overhead image of a heart shaped chocolate cake with some diagonal chocolate stripes running left to right and 8 little chunks of almond praline placed upon them.

As bakers reading this already know, a torte is a flourless cake.

We've substituted ground almonds for wheat flour, and are using arbequina extra virgin olive oil instead of butter for this recipe. The texture is moist, tender, and somewhat indulgent. The cake itself is not too sweet, which is how we like it. A ganache for finishing is plenty sweet, and if you attempt a mirror glaze...well, that's once again sweeter still. 

We decorated the top with some simple chocolate stringing and strategically placed  some almond praline. No special cake mold was used, just an 8" round which was trimmed into a heart shape.

 Slice of chocolate almond olive oil torte is shown on a heart shaped dessert plate.

Here's the first slice

Close up image of the cake's texture. The ganache and mirror glaze layers are visible.

Note the glaze resting on top of the ganache.

 

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