This almond-flour chocolate torte includes bourbon in both the cake and the dark chocolate topping. The recipe bakes in a 9-inch pan and makes about 12 slices.
Cake Ingredients
- ½ cup (120 grams) sour cream
- ½ cup (118 milliliters) bourbon
- ¼ cup (50 grams) butter, melted
- 3 eggs, beaten
- 2 cups (200 grams) almond flour
- 1 teaspoon baking powder
- 3 tablespoons dark cocoa powder or regular cocoa powder
- 2 tablespoons regular cocoa powder
- ½ cup (100 grams) sugar substitute, such as erythritol
Chocolate Topping
- 2 sugar-free chocolate bars, about 150 grams total
- 4 tablespoons bourbon
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk all the cake ingredients together in a mixing bowl until thoroughly combined.
- Pour the batter into a parchment-lined 9-inch cake pan.
- Bake for 30 minutes, until a toothpick inserted in the center comes out clean and the center reaches 160°F (71°C).
- Set the cake aside to cool.
- Place the chocolate and 4 tablespoons bourbon in a heatproof bowl over a pot of gently simmering water. Stir until melted, smooth, and shiny.
- Pour the topping over the cooled cake and spread it with a spatula or spoon.
Yield
Makes about 12 slices.
