This flourless chocolate & almond torte is simply sublime. Rich, dense & extremely tender, it is a sophisticated and luxurious dessert for an elegant dinner party. It would be beautiful served simply dusted with icing sugar and a lovely espresso, the way I imagine it would be served in Capri!  However, paired with a delectably silky pistachio créme* and fresh strawberries , the way it is here, this otherwise simple cake has been elevated to something truly memorable!


  • 200g butter, melted & cooled
  • 200g almonds, blanched
  • 180g dark chocolate , at leats 70% cocoa
  • 4 large eggs
  • 250g caster sugar


Preheat your oven to 180°c

  1. Lightly grease a 23cm springform cake tin and line the base with grease proof paper
  2. In a food processor or blender, grind the nuts & chocolate together until fine, set aside
  3. Separate the eggs carefully  into separate bowl making sure to put the eggs whites into a glass bowl without a trace of grease. If the bowl is not absolutely clean or there is a any yolk in the whites, you wont be able to beat them to stiff peaks
  4. With a handheld blender, whip the egg whites with a pinch of salt until stiff peak stage
  5. Now clean the beaters and beat the yolks with the caster sugar until pale, fluffy & voluminous
  6. Mix the chocolate and almond mixture into the yolk & sugar mixture with the melted & cooled butter until well incorporated
  7. Using a metal spoon, fold about ½ of the egg whites into the chocolate mixture being sure not to knock too much air out of the whites
  8. Add the remainder of the whites and fold again
  9. Pour the mixture into the cake tin and bake for 45 – 50 minutes until a toothpick comes out clean.  Don’t over bake, you want the torte to be fudgy in the centre
  10. Serve simply sprinkled with icing sugar or top with pistachio créme * & fresh strawberries for a showstopper of a dessert!

*see next recipe