No-Bake Chocolate Almond Torte with Sea Salt

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A rich and velvety no-bake chocolate torte layered with toasted almonds and finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory. This French-inspired recipe, ready in about 15 minutes, layers dark chocolate chips, heavy cream, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz dark chocolate chips
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 1/2 cup toasted almonds, chopped
• 2 tbsp powdered sugar
• 1/2 tsp flaky sea salt
• 1 tsp vanilla extract

Instructions

1. Step 1: Place 8 oz dark chocolate chips, 1 cup heavy cream, and 3 tbsp unsalted butter in a heatproof bowl over a simmering pot of water (double boiler) and stir gently until the chocolate melts and the mixture is smooth and glossy, about 5 minutes.
2. Step 2: Remove from heat and stir in 1 tsp vanilla extract and 2 tbsp powdered sugar until fully combined and slightly thickened.
3. Step 3: Fold in 1/2 cup chopped toasted almonds evenly into the chocolate mixture.
4. Step 4: Pour the mixture into a 7-inch springform pan lined with parchment paper and smooth the top with a spatula.
5. Step 5: Refrigerate the torte for at least 4 hours or until firm to the touch.
6. Step 6: Just before serving, sprinkle 1/2 tsp flaky sea salt evenly over the top for a subtle crunch and flavor contrast.