Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of an 8-inch springform pan with parchment and lightly grease the sides. This helps the torte release cleanly.

Melt butter and chocolate. In a heatproof bowl set over a gently simmering pot of water (or in short microwave bursts), melt the butter and unsweetened chocolate. Stir until glossy and smooth. Remove from heat.

Whisk in cocoa and sweetener. While the mixture is warm, sift in cocoa powder and whisk until no lumps remain. Add the granulated sweetener and whisk to dissolve. If using erythritol, it may look a bit grainy now; it will dissolve more as it bakes.

Add flavor boosters. Whisk in vanilla, espresso powder, and salt. The espresso won’t make it taste like coffee—it just deepens the chocolate flavor.

Incorporate eggs. Add the eggs one at a time, whisking well after each addition until the batter is thick, shiny, and uniform. Take your time here; a smooth batter leads to a silky torte.

Fold in almond flour. Sprinkle the almond flour over the batter and fold gently with a spatula until just combined. Don’t overmix.

Fill and smooth. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release any large air bubbles.

Bake. Bake for 22–28 minutes, or until the edges are set and the center has a slight wobble but is not soupy. A toothpick should come out with moist crumbs, not wet batter.

Cool and chill. Let the torte cool in the pan for 20 minutes, then run a thin knife around the edge and release the ring. Cool to room temperature, then chill for at least 2 hours, preferably overnight. Chilling sets the texture and makes slicing cleaner.

Make the whipped cream. In a chilled bowl, beat the heavy cream with powdered sweetener to soft peaks. Add a splash of vanilla if you like. Taste and adjust sweetness.

Serve. Slice the torte with a warm knife, wiping between cuts. Top each slice with a generous dollop of whipped cream and a dusting of cocoa or shaved chocolate.