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    Chef Cindy » Recipes » Desserts » Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

    Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

    Published: Feb 13, 2020 | Modified: May 5, 2020 by Chef Cindy | Leave a Comment

    Jump to Recipe·Print Recipe·Leave a review
    Almond torte with chocolate nut butter icing on a white plate surrounded by raspberries
    Almond Torte with Chocolate Nut Butter Icing and Fresh Raspberries

    For all of the chocolate and almond lovers in the world, this is the dessert for you! Almond Torte with Chocolate Nut Butter Icing is a rich, flourless, chocolate & nutty, heavenly delight. Add a drizzle of raspberry coulis on the plate and it is sinfully delicious! What better dessert to serve guests, bring to a dinner party or to share with your loved one on Valentine’s Day!

    Tips on making an Almond Torte

    I recommend lining the bakeware with parchment paper. Most of the bakeware is make with a mix of materials that I do not want my food touching. Aluminum is my biggest concern, therefore any bakeware (including sheet pans), are always lined in my kitchen. I will share more detail on this in a future post 😉!

    • Circle drawn on parchment paper from tracing a Farberware pan
    • Pencil tracing a Farberware pan onto parchment paper
    • A pan lined with parchment paper on the bottom

    I typically use fresh almonds in this recipe but if in a pinch (which I was this time around), you can use almond flour. If you choose to use fresh almonds, blanch first, remove skins, then dry well and powder in food processor.

    Bob\'s Red Mill Super-Fine Natural Almond Flour

    Note: If you are vegan, you can substitute the eggs with egg replacer, flax seed mix, or whatever your preferred egg substitute is for baking.

    Make the raspberry coulis ahead of time so you can cool it in the refrigerator. While the torte is baking, make the icing and clean the raspberries (dry thoroughly). Let the torte cool in the pan a few minutes, detach pan and take off parchment paper. Transfer the torte to a serving plate by placing the plate on top of the cake and flipping it over. Let the pan cool to touch (about 30 min) and start icing.

    Bowls of raspberries, raspberry coulis, and chocolate nut butter icing

    It is best to pour the icing directly in the middle of the torte and just let it flow naturally down the side of the torte. You can use a spatula or flat side of the knife to help move it along to the edges.

    • Bowls of raspberries, raspberry coulis, and chocolate nut butter icing
    • Almond torte with chocolate nut butter icing dripping over the sides
    • Bowls of raspberries and raspberry coulis next to an iced almond torte
    Top view of almond torte with chocolate nut butter icing dressed with raspberries
    • Plates decorated with raspberry coulis
    • Plates decorated with raspberry coulis next to almond torte with chocolate nut butter icing

    Transfer the raspberry coulis into a pour bottle or measuring cup so that you can pour it onto the plates. Now’s your time to get creative and have fun decorating the plates!

    • Serving knife cutting into an almond torte with chocolate nut butter icing
    • Slices taken out of an almond torte with chocolate nut butter icing
    • A slice of almond torte with chocolate nut butter icing on a plate with dots of raspberry coulis
    • A slice of almond torte with chocolate nut butter icing on a plate with lines of raspberry coulis
    • A slice of almond torte with chocolate nut butter icing with a bite taken out

    Yay, the photo shoot is done! Time to dig into a piece …so delicious!!

    Print
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    Top view of almond torte with chocolate nut butter icing dressed with raspberries

    Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

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    • Author: Chef Cindy
    • Prep Time: 30 min
    • Cook Time: 25 min
    • Total Time: 55 minutes
    • Yield: 1 8 ½ inch Torte
    • Category: Dessert, Gluten-Free
    • Method: Bake
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    Description

    Almond Torte with Chocolate Nut Butter Icing is a sweet, moist, chocolate & almond, heavenly delight. Add a drizzle of raspberry coulis on the plate and it is sinfully delicious!


    Ingredients

    Raspberry Coulis: ½ cup organic cane sugar 3 tablespoons water 12 oz bag of frozen raspberries Almond Torte: 3 cups of almond flour 6 eggs 1 cup maple syrup 1 teaspoons almond extract Chocolate Nut Butter Icing: 1 ¼ cups maple syrup ¾ cup nut butter ¾ teaspoon vanilla extract ¾  cup cocoa, sifted Topping: 1 package fresh raspberries


    Instructions

    Raspberry Coulis

    1. Heat the sugar and water in a small sauce pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
    2. Put the raspberries and sugar water mix in a blender and puree.
    3. Strain the mix through a fine mesh sieve to remove any of the raspberry seeds. Let cool and refrigerate until ready to use.

    Almond Torte

    1. Preheat oven to 350°.
    2. Add to food processor – almond flour, eggs, maple syrup and almond extract. Process until smooth.
    3. Oil and flour a 8 ½ inch spring form pan. *You can also cover the bottom of the pan with parchment paper for easier removal.
    4. Bake for 20 minutes or until the torte is firm to touch and golden brown.

    Chocolate Nut Butter Icing

    1. In food processor, blend until smooth – maple syrup, almond nut butter and vanilla extract.

    Notes

    Equipment needed: Food processor, 8 ½ inch spring form pan

    Keywords: almond torte, flourless, gluten-free dessert, raspberry coulis, almond nut butter icing

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    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

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