Gluten-Free Almond Flour Chocolate Torte (Cake) With Chocolate Ganache

'Twas the holidays and my family and I decided to make an exquisite chocolate cake. Out of all the chocolate cakes we could have made but we decided to make a chocolate torte cake. I am gluten-free so instead of wheat flour, we used almond flour as it is a really healthy alternative. Also, I'll add how to make a simple chocolate ganache to top the torte. I hope you love this recipe as much as I did! It's downright delicious!

• 5 large eggs
• 3/4 cup of sugar divided into 2 bowls
• A pinch of salt
• 8 ounces of semi-sweet chocolate
• 6 ounces of unsalted butter at room temperature
• 1 teaspoon of vanilla extract
• 2 cups of almond flour
• 1/2 teaspoon baking soda
• Optional: 2 tablespoon blueberry jam

Ganache

• 6 to 8 ounces of semi-sweet chocolate
• 3/4 cup of heavy cream

Before we start baking the cake, we first need to do a few things. First, we need to butter a 9-inch spring form pan and fit the parchment paper on the bottom to fit. Then, we need to take our eggs (sadly we are not making an omelet) and separate the egg yolks from the egg whites and put them in different bowls. Finally, we need to add our baking soda to the almond flour and stir it in together.

Take a stand-in mixer and add egg whites and salt. Mix it until it is foamy. Gradually, add one-half of the sugar and keep on beating until you get stiff peaks.

Take the butter, and melt it in a pan. Once it is melted, turn off the heat, add chocolate chips (maybe eat a few while adding them ;), and mix until they are melted.

Next, put the egg yolks into another mixer and beat them over low speed. While you are beating, add the other half of the sugar. When foamy, increase speed until it is stable, thick, and pale. Add the vanilla extract, and then the chocolate butter mix while beating over low speed. Add almond flour in 3 batches. Make sure there are no lumps. Mix in between and add the whipped egg whites to lighten the batter.

Transfer the batter to the spring form pan and even off. Bake for 40 - 50 minutes at 350 F in the oven until a toothpick cleanly comes out. Level off the cake with a knife so it is even and you can apply the ganache smoothly.

Over a stove add heavy cream and chocolate chips. Make sure to use semi-sweet chocolate chips because dark chocolate is too bitter. Mix to incorporate it and let it cool. Make sure not to eat all of it or else there won't be any left!

Once it is out of the oven, add some blueberry jam or any kind of jam of your choice to the top of the torte and spread the ganache on top of it. Now, let it cool down in the fridge for a minimum of 2 hours, and that's it! It is just so good! I love the creaminess of the ganache mixed with the berries from the jam. When I finished devouring it, I just wanted to bake another one! That's how good it was! Anyways, I hope you give it a try yourself and enjoy it as much as I did!