This is a hotel-level showstopper dessert that is objectively easier than brownies. Its structural magic comes from the whipped egg whites and almond flour: the cake lofts, sets, then falls slightly as it cools and creates that delicate meringue shell on top. It keeps beautifully and serves like a dessert for grownups even though it’s almost comically easy to make.
Yield: 1 9‑inch torte (10 to 12 slices)
Total Time: 45 to 50 minutes
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Ingredients
- 7 oz / 200 g bittersweet chocolate (60 to 72%), chopped
- ½ cup plus 2 tablespoons / 140 g unsalted butter, cubed
- 1 ½ cups / 150 g superfine almond flour
- ½ cup / 150 g granulated sugar, divided
- 4 large eggs, separated and room temperature
- Pinch kosher salt
- ½ teaspoon vanilla extract
- Powdered sugar, for dusting
Preparation
Step 1
Heat oven to 350°F / 175°C. Line the base of a 9‑inch springform pan with parchment; lightly butter the sides.
Step 2
Melt chocolate and butter gently (microwave at 50% power, stirring, or in a bowl over barely simmering water). Cool 5 minutes.
Step 3
Whisk the egg yolks, half of the sugar, salt, almond flour, and vanilla into the melted chocolate.
Step 4
In a clean bowl, whip the egg whites to soft peaks, then gradually add in the remaining sugar and continue to whip to glossy medium-firm peaks.
Step 5
Gently fold whites into chocolate base in 3 additions. Don’t deflate.
Step 6
Pour into prepared pan. Bake 30 to 35 minutes until the top is cracked and the center still gives a slight jiggle. It should not be firm.
Step 7
Cool for 20 minutes in the pan, then run a knife around the edge and unmold. Allow the cake to cool completely, then dust with powdered sugar.