Ingredients
170 g dark chocolate (70% cacao), chopped
140 g unsalted butter, at room temperature
100 g ground almond meal (also known as almond flour)
15 g unsweetened cocoa powder
15 ml coffee liqueur
2.5 g kosher salt
tiny pinch of cayenne pepper
4 large eggs, at room temperature
150 g white granulated sugar
cocoa powder and powdered sugar for dusting (optional)
150 g fresh raspberries
unsweetened whipped cream for serving (optional)
Directions
Step 1
Preheat the oven to 175°C. Grease an 8-inch cake pan with butter and line the bottom with parchment paper. Dust the pan with cocoa powder and remove any excess.
Step 2
In a mixing bowl, place the chocolate and butter over a saucepan with 2.5 cm of simmering water. Melt the butter and chocolate over low heat.
Step 3
Remove from heat and stir until smooth. Add almond meal, cocoa powder, coffee liqueur, salt, and cayenne. Mix well and set aside.
Step 4
In another bowl, beat the eggs and sugar with an electric mixer or by hand until thick and pale in color.
Step 5
Gently fold the chocolate mixture into the egg mixture until just combined. Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.
Step 6
Bake for 25 to 30 minutes, or until a wooden skewer inserted near the center comes out almost clean.
Step 7
Let the torte cool in the pan for 30 minutes before transferring it to a plate. Once cooled to room temperature, wrap and chill in the refrigerator before serving.
Step 8
Dust the top with cocoa and/or powdered sugar before cutting, if desired. Serve with whipped cream and fresh raspberries.