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Chocolate Almond Torte with Raspberry & Honey Butter

Updated: Apr 7, 2021

Gluten & Wheat Free, Refined Sugar Free


If you are looking for a Gluten & Wheat Free and Refined Sugar free slice of indulgence then this is the torte for you! It’s quick and easy to make and uses the Red Tractor Almond Flour Blend and Organic Cacao Power.


150g Dark Chocolate 70% Cocoa

125g Butter, softened

200g Honey

4 Organic Eggs, separated


100g Butter, softened

100g Honey

1tsp Vanilla Extract


200g Fresh Raspberries

Grated Chocolate Method Preheat fan forced oven to 160°C and prepared a 20cm springform cake tin, line the base with baking paper and butter the sides.

Put some water in the bottom of a pan and place a heat proof bowl over the top. Break the chocolate into the bowl and add the butter and honey. Gently heat over low heat until the chocolate is melted and the ingredients are smooth and combined. Remove from heat and allow to cool for a few minutes

Pour the chocolate mixture into a large bowl and add the Red Tractor Almond Flour Blend and the Red Tractor Organic Cacao Powder, using an electric whisk mix for 45 seconds on medium speed. Then add the 4 egg yolks and mix for a further 45 seconds on high speed.

In a separate bowl and using clean attachments, whisk the egg whites until stiff peaks form. Then add 1/3 of the whipped egg whites to the chocolate mixture and using a spoon mix to loosen the mixture. Then fold in the remaining egg white very gentle until combined. Try not to over mix as we want the mixture to be as light and airy as possible.

Pour the mix into the prepared cake tin and place in the oven. Bake for 45-50 minutes or until a skewer comes out clean. After a few minutes remove the tin and put on a cooling rack.


Put the ingredients into a bowl and whisk with an electric which until smooth and creamy. Spread the icing over the cooled cake, sprinkle with grated chocolate and top with fresh raspberries.

Recipe by My Foodie Coach

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