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Chocolate Cherry Almond Torte – Gluten Free, Grain Free, Refined Sugar Free

By Denise Pare-Watson

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 plated with cherry syrup reduction and softly whipped cream | urbnspice.com

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream

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.

INGREDIENTS:

  • 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)

Garnish:

  • Confectioners sugar
  • Softly whipped heavy cream, optional

METHOD:

  1. Preheat the oven to 350°F (325°F if using a convection oven).
  2. Prepare your pan by greasing and lining the bottom and sides with parchment paper.
  3. Drain and pat dry the cherries (reserve the juice for Bonus Chef Tip below).   Put the cherries aside while you prepare the batter.
  4. 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.
  5. 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.
  6. Separate the eggs, reserving the egg whites in a separate medium-size bowl.
  7. Add one egg yolk at a time to the butter mixture, beating well after each addition.
  8. Add the almond flour with the mixer on low speed until well blended.
  9. With the mixer on low, add the melted chocolate slowly and continue mixing to combine well.
  10. 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).
  11. Fold the meringue into chocolate/almond flour mixture.
  12. Pour the cake batter into the prepared pan.
  13. Arrange the sour cherries attractively on top of torte.
  14. 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.
  15. Turn off heat and leave the torte in the oven for a further 10 minutes.
  16. 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.

Garnish the Chocolate Cherry Almond Torte with a simple dusting of icing sugar and softly whipped cream | urbnspice.com

Garnish the Chocolate Cherry Almond Torte with a simple dusting of icing sugar and softly whipped cream | urbnspice.com

Here are your visual step-by-step instructions How to Make Chocolate Cherry Almond Torte:

Bringing Eggs to Room Temperature | urbnspice.com

Bringing Eggs to Room Temperature quickly can be done by immersing cold eggs in tepid water

Lining the Pan with Parchment Paper | urbnspice.com

Lining the Pan with Parchment Paper

Creaming the Butter and Sugar together for the Torte base | urbnspice.com

Creaming the Butter and Sugar together for the Torte base

Adding the yolks one at a time to the Torte Base | urbnspice.com

Adding the yolks one at a time to the Torte Base

Slowly Add the Almond Meal | urbnspice.com

Slowly Add the Almond Meal

Adding melted chocolate into Torte batter | urbnspice.com

Adding melted chocolate into Torte batter

Folding the Meringue into Chocolate Almond Base | urbnspice.com

Folding the Meringue into Chocolate Almond Base

Spreading the torte batter into prepared pan | urbnspice.com

Spreading the torte batter into prepared pan

Distributing the sour cherries in a decorative pattern on top of torte batter | urbnspice.com

Distributing the sour cherries in a decorative pattern on top of torte batter

Right From the Oven, the torte is puffy | urbnspice.com

Right From the Oven, the torte is raised and puffy

The Chocolate Cherry Almond Torte has cooled and slightly deflated | urbnspice.com

After cooling, the Chocolate Cherry Almond Torte has cooled and slightly deflated

Chocolate Cherry Almond Torte | urbnspice.com

Chocolate Cherry Almond Torte showing the natural indentation

Garnish the Chocolate Cherry Almond Torte with a simple dusting of icing sugar and softly whipped cream | urbnspice.com

Garnish the Chocolate Cherry Almond Torte with a simple dusting of icing sugar and softly whipped cream

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream | urbnspice.com

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream

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.  

LEARNING TIPS:  

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
  • Creaming
  • Cutting Cakes and Torts
  • Folding
  • Oven Temperature Accuracy
  • Meringues
  • Preparing the Pans
  • Reductions
  • Vanilla Extract
    __________ 

You Might Also Like:

Milk Chocolate Torte with Almond Praline Crust – another UrbnSpice Gluten Free Chocolate Torte

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Rice Crust

Elegant Lavender Rose Individual Cheesecakes

Individual Baked Dark Chocolate in Crispy Wrappers

If you give this recipe for Chocolate Cherry Almond Torte a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

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Filed Under: Cakes and Cupcakes, Chocolate, Chocolate, Chocolate, Chocolate!, Desserts and Sweets, Gluten Free Recipes, Grain Free Recipes, My Recipes, Refined Sugar Free Recipes, Vintage Recipes Tagged With: Chocolate Cakes, Chocolate Desserts, Dairy Free Recipes, Dark Chocolate, Gluten Free Desserts, Grain Free Desserts, Refined Sugar Free

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Comments

  1. Vicky Chin says

    at

    I always want to try recipes that are gluten-free and use better sugar. Your torte looks delicious and it may be a good start for me ! I totally agree the quality of chocolate can significantly affect the result. Thanks for sharing !

    • Denise Pare-Watson says

      at

      Thank you, Vicky for your comments. I hope you try this torte and let me know how you enjoyed it. It is a very nice dessert option.

  2. Leslie-Anne says

    at

    This looks like the perfect gluten-free dessert for people who are convinced they don’t like gluten-free desserts because who could possibly say no to the combo of cherries AND chocolate?!

    • Denise Pare-Watson says

      at

      Thank you so much for your comments, Leslie-Anne. You have stated exactly why I wanted to introduce this type of cake recipe. A sponge cake typically does not have any flour, very little flour, or in this cake, almond flour is used. It is such an wonderful way to introduce a classic dessert in a way that everyone can enjoy.

  3. Charlotte says

    at

    I’ve been on a big cherry kick lately so I love the idea of putting it in a chocolate torte!

    • Denise Pare-Watson says

      at

      I hope you get to try this one, Charlotte. It has a very nice balance of flavours with the sour cherry and the dark chocolate. Thanks for visiting UrbnSpice 🙂

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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