Blogger Ashley Brooke makes a flourless chocolate almond torte birthday cake! |


Happy Birthday, Ashley Brooke!

Hi friends, Carly here from Team ABD taking over for the day! Because, today is not just any Friday…it’s much, MUCH more special. Today is Ashley Brooke’s birthday! It’s safe to say each and every one of us on #teamABD could not adore her more, and we know you feel the same way! AB, we hope your day is MAGICAL (we know it will be because you’re somewhere tropical). So, we’re celebrating with cake and flowers ““ two of our BFF’s favorite things!

From coffee mugs to cakes, flowers make everything that much prettier. When we heard Ashley Brooke was whipping up a flourless chocolate torte, homemade whipped cream, AND adding flowers for her birthday, we knew we needed to share ALL of the details with you. Get ready for one of the best dessert recipes EVER.


Blogger Ashley Brooke shares her favorite recipe for homemade whipped cream! | 


Flourless Chocolate Almond Torte

We do birthdays big around here, but we’re always searching for recipes that are just a little bit healthier”¦so we can have seconds (let’s be serious). And let’s just say this chocolate torte is so good, you’re never going to make another chocolate cake recipe ever again.


4 oz Bittersweet Chocolate chopped (at least 60% cocoa)

5 Eggs separated

½ cup Honey

2 cup Almond Flour

¼ tsp Salt

1 tsp Vanilla Extract

½ tsp Almond Extract


  1. Preheat oven to 350°F; spray a 9-inch spring form cake pan with pan spray. Tip: That 9″ pan matters! I used a 13″ pan thinking it wouldn’t make a difference. It did, and now I know for next time!
  2. Place chopped chocolate in a small saucepan and melt over very low heat, stirring frequently. Once melted and smooth, remove from heat, transfer into a large mixing bowl, and let cool. 
  3. While chocolate cools, place yolks and honey in another large mixing bowl. Whip on high until light and fluffy (this step takes about 5 minutes).
  4. In a separate small bowl, combine almond flour and salt and set aside.
  5. When yolks are light and fluffy, gently fold yolks into cooled chocolate mixture, followed by the vanilla and almond extracts. Then, gently fold the almond mixture into the chocolate/yolk mixture and set aside. Tip: A small fork or spatula are the best tools for folding!
  6. In a clean and dry mixing bowl, beat the egg whites to medium peaks, about 2-3 minutes with an electric mixer. Add 1/3 of the whipped egg whites to the chocolate mixture and fold in thoroughly to lighten the chocolate mixture. Continue to fold in the remaining egg whites, in two portions, into the chocolate mixture until the batter is light and evenly colored with no white sections remaining.
  7. Transfer batter to the prepared cake pan and spread evenly, taking care not to flatten the batter too much. Bake until a toothpick inserted in the center comes out clean (this step takes about 35 minutes). 
  8. Let cool, then loosen the edges of the cake from the pan before removing the pan ring.
  9. The ABD Way: Top with whip cream and add flowers (see below for the steps for both!).

*Recipe from Bob’s Red Mill Natural Foods


Homemade Whipped Cream

What would a birthday cake be without whipped cream? It wouldn’t be right! Ashley Brooke LOVES this recipe so much she swears by it, and now we do too! Let’s top that cake.


1 cup Cold Heavy Whipping Cream

2 tbsp Sugar, Honey, or Maple Syrup

½ tsp Vanilla


1. Place your empty bowl and whisk into the freezer for 20 minutes. Both need to be chilled in order for this recipe to work best!

2. Pour heavy whipping cream, sugar, and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form (this step takes about 1 minute).

3. When in doubt, beat less! You don’t want to over beat!

4. Top your cake!

*Recipe from Add a Pinch


Blogger Ashley Brooke shares how to top a cake with flowers! |


How to Top a Cake with Flowers:

We promise flowers will make your cake feel extra fancy, and they are the perfect detail to add when you’re making your cake for a party. But, there are a few key things to note about flowers. Let’s get to it!

1. Not all flowers are meant to be on cakes because they aren’t edible. So, here are five of the most popular flowers you can use to decorate that are 100% safe: hibiscus, roses, sunflowers, pansies, and violets.

2. When decorating, make sure to hop over to this article to make sure the flowers you plan to use aren’t poisonous!

3. For this cake, we cut the stems off and only used the blooms. However, if you do want to keep your stems on, that’s okay too! Keeping the stems on works best for cakes with traditional icing (aka: not whipped cream) because they’re not as soft. Either way, just make sure to trim your stems or take your blooms off right before your guests arrive. Flowers are happiest when they’re in water, and you don’t want to take away that source until you absolutely have to!

You’re totally going to have to make this cake this weekend! When you do, make sure to tag #flowerswithABD on Instagram. We need to see what yours looks like. We already know it’s going to taste delicious! xoxo


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