Chocolate & almond torte

by Dhruv Baker

A rich, naturally gluten-free dessert with silky salted toffee sauce

Not everyone expects or even wants a dessert at a drinks party, but no one is going to complain if they are served a taster of a rich, delicious chocolate torte. It’s made with ground almonds instead of flour so is totally gluten free as well as being easily adaptable (so you can make it either child-friendly or a more grown up pudding). I am going to serve this with a salted toffee sauce, but you can easily serve it with ice cream, whipped cream or just as it is!


For the salted toffee sauce:
350g double cream
100g unsalted butter
125g muscovado sugar
A pinch of sea salt

For the torte:
150g dark chocolate
125g unsalted butter
170g light brown sugar
175g ground almonds
5 eggs, separated
150ml amaretto
A pinch of ground cinnamon
Icing sugar, for dusting

23cm loose-bottomed round cake tin
Non-stick baking paper


To make the sauce, place all the ingredients save the salt in a saucepan, stir together until smooth, then continue cooking and stirring for 12-15 mins until thickened. Stir in the salt.

Preheat the oven to 150C. Lightly butter a 23cm loose-bottomed round cake tin and line the base with non-stick baking paper.

Put the chocolate and butter in a heatproof bowl and place over a pan of just simmering water. Once melted, remove from the heat and allow to cool.

Add the sugar and ground almonds to the chocolate mixture and then stir in the egg yolks, the amaretto and the cinnamon.

Whisk the egg whites until stiff peaks form and then fold into the chocolate mixture with a metal spoon.

Pour the mixture into your prepared tin and cook in the oven for 30 mins. Remove from the oven and allow to cool in the tin for a few mins before turning out. Serve with the salted toffee sauce.

Recipe: Dhruv Baker