Chocolate possesses a number of interesting technical properties not dissimilar from wine. The region, the surrounding vegetation and the soil are some of the key factors in the character of the cocoa bean and the overall taste of the chocolate. The origin of the Chocolate Cherry Almond Torte recipe is not clear but what is clear is that the quality of the chocolate significantly influences the result. For the purposes of this article, I have taken the vintage Chocolate Cherry Almond Torte recipe and re-developed it so that it is suitable for gluten-free, refined sugar-free and grain-free dietary options. It is a great make-ahead cake and one that will feed a crowd.
Chocolate Cherry Almond Torte – Gluten Free, Refined Sugar-Free, Grain Free
Equipment: 9 – 10″ x 2” high Spring Form pan with removable bottom
Yield: 12 – 16 servings
CHEF TALK: This recipe for Chocolate Cherry Almond Torte is a meringue-based cake with a moist, rich interior. This type of cake has a crunchy top with a natural crater-like surface that is characteristic of the overall look. Please note that there are two separate additions of sugar: 1/2 cup of sugar is creamed into the base of the cake; 1/4 cup sugar is used for the meringue that is folded into the base. I used Manjari Chocolate (65 % Bittersweet). The sour cherries that I used were jarred and immersed in a light syrup with port. The cake stores very well for up to a week covered in the refrigerator. The torte also freezes very well. Garnish the cake simply with a dusting of confectioner’s sugar and a dollop of softly whipped cream. For a dairy-free option, substitute the butter for coconut oil.
- 4 oz. bittersweet chocolate, chopped
- 16 oz. tin or jar of sour cherries packed in water or light syrup (drained, reserving syrup – see Bonus Chef Tip below)
- 1/2 cup raw cane sugar or granulated sugar (1st addition of sugar)
- 2/3 cup unsalted butter (softened), or coconut oil for a dairy free option
- 1 1/2 cups almond flour
- 1 teaspoon vanilla extract
- 4 eggs separated – room temperature
- 1/4 cup raw cane sugar or granulated sugar (2nd addition of sugar for the meringue)
- Confectioners sugar
- Softly whipped heavy cream, optional
- Preheat the oven to 350°F (325°F if using a convection oven).
- Prepare your pan by greasing and lining the bottom and sides with parchment paper.
- Drain and pat dry the cherries (reserve the juice for Bonus Chef Tip below). Put the cherries aside while you prepare the batter.
- Place the chocolate in a medium-size bowl. Place the bowl on a Bain Marie (please see Learning Tips), over barely simmering water. Allow the chocolate to melt and then keep it warm.
- In a mixer with a paddle, cream the softened butter and sugar until light and fluffy. Alternatively, you can also cream the butter and sugar in a medium to large bowl.
- Separate the eggs, reserving the egg whites in a separate medium-size bowl.
- Add one egg yolk at a time to the butter mixture, beating well after each addition.
- Add the almond flour with the mixer on low speed until well blended.
- With the mixer on low, add the melted chocolate slowly and continue mixing to combine well.
- With a clean whisk and a clean bowl, beat the egg whites, gradually adding the ¼ cup sugar. Whip the egg whites until firm peaks form (meringue).
- Fold the meringue into chocolate/almond flour mixture.
- Pour the cake batter into the prepared pan.
- Arrange the sour cherries attractively on top of torte.
- Bake at 350°F (325°F Convection) degrees for 40 minutes, turn oven down to 325°F (300°F Convection) degrees and bake for an additional 20 minutes. The cake will appear puffy and set in the middle.
- Turn off heat and leave the torte in the oven for a further 10 minutes.
- Place the cake on a rack and allow to cool completely before removing it from the pan. As the cake cools, it will deflate slightly, leaving a slight indentation in the centre of the cake.
TO SERVE: Sift the cake with confectioner’s sugar. Serve at room temperature with a dollop of softly whipped cream, if desired. Refrigerate any leftovers. The cake is excellent at room temperature (as are all chocolate cakes) or cool.
Here are your visual step-by-step instructions How to Make Chocolate Cherry Almond Torte:
BONUS CHEF TIP: Place the reserved sour cherry juice in a small pot and reduce it over high heat to a syrup consistency – about 5 minutes. Cool. Use this reduction to garnish the Chocolate Cherry Almond Torte dessert plate as shown in the photograph above.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Bain Marie
- Cutting Cakes and Torts
- Oven Temperature Accuracy
- Preparing the Pans
- Vanilla Extract
You Might Also Like:
Milk Chocolate Torte with Almond Praline Crust – another UrbnSpice Gluten Free Chocolate Torte
If you give this recipe for Chocolate Cherry Almond Torte a try, please come back and leave me a comment below with your feedback.
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