Mexican Chocolate Torte Recipe
(GF) dulce de leche, pepita crunch, banana tamarind ice cream
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Ingredients
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For the Mexican Chocolate Torte
Method
For the Mexican Chocolate Torte
- 1
Prepare the Batter
Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the almond flour, cocoa powder, sugar, baking powder, cinnamon, and salt. In another bowl, beat the eggs and mix in the vanilla extract. Combine the wet and dry ingredients until well mixed.
- 2
Bake the Torte
Grease an 8-inch round cake pan and pour the batter into the pan. Smooth the top and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.