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Chocolate Almond Torte


16 Min.
32 Min.
Skill Level:
1 cake

Looking for a luxurious dessert for a special occasion? Look no further than this chocolate almond torte recipe. Layers of moist chocolate cake and tart cherry filling make this torte the perfect holiday or party dessert. We love how the flavor of the homemade cherry filling perfectly complements the richness of the chocolate cake and chocolate glaze. Finish off your Chocolate Almond Torte with slivers of almonds and whole cherries for an extravagant presentation.

Chocolate and almond is a delicious, crunchy combination. Serve up some more with these Chocolate Almond Blossoms.

Ingredients & Directions

Prep Time
32 minutes
Bake Time
16 minutes
Cool Time
50 minutes
Chill Time
1 hour


Prevent your screen from going dark while you bake.


  • 4
  • 3/4 cup
    sugar, divided
  • 3/4 cup
    blanched almonds, ground
  • 1/3 cup
    all-purpose flour
  • 1/3 cup
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/4 cup
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    almond extract
  • Cherry Filling:
  • 1 cup
    cold whipping cream (1/2 pt)
  • 1/4 cup
    powdered sugar
  • 1/4 tsp
    almond extract or 1-1/2 teaspoons kirsch (cherry brandy)
  • 1/3 cup
    red candied cherries, chopped
  • Chocolate Glaze:
  • 1 Tbsp
    butter or margarine
  • 2 Tbsps
  • 2 Tbsps
  • 1 cup
    powdered sugar
  • 1/4 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
 (3) 8-inch round pans (3) 8-inch round pans
refrigerator refrigerator
saucepan saucepan
mixer mixer
wax paper wax paper
serving plate serving plate
wire racks wire racks

Heat oven to 375°F. Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.


Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extract.


Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into remaining whites just until blended. Spread batter evenly in prepared pans.


Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.


Prepare Cherry Filling. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top. Prepare Chocolate Glaze; spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover; refrigerate leftover torte.

Cherry Filling: Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. About 2 cups filling.

Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 3/4 cup glaze.

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