This flourless chocolate torte is a chocolate lover's dream come true! Dense and indulgent, this is the perfect gluten free treat! Easy to make and guaranteed crowd pleaser!
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I'm not going to lie, I was intimidated to make this Flourless Chocolate Torte. My really good friend and I went to a restaurant several months ago and had their torte for dessert and it was out of this world delicious. My friend is a really great cook, so she told me she was going to go home and try to recreate that flourless torte. Well...she made it and it was not good at all. It was so bad that we tossed it after eating the first bite!
But a flourless chocolate torte is my absolute favorite dessert recipe ever so I decided to try making my own. I bought all the ingredients and made it... and it was absolutely amazing! This flourless torte is gluten free and full of chocolate. A good torte tastes like dark chocolate and that's what this recipe was. I truly did think this was going to be hard to make, but this is an easy flourless chocolate torte recipe anyone can make! With its silky-smooth texture and sinfully chocolaty flavor, this is an easy torte recipe anyone can make!
🛒 Ingredients You'll Need
This dense and fudgy flourless chocolate cake is made with simple ingredients. And no flour! This is a gluten free flourless chocolate torte. Its rich and deep-dark texture consists of chocolate morsels and cocoa powder. You can use either dark chocolate morsels or milk chocolate morsels. Both taste amazing with this recipe.
Whenever I bake, I like using unsalted butter and adding salt, if needed. For this recipe, I do add salt to help cut the chocolaty sweetness just a bit. Since there is no flour in this torte recipe, I beat 5 eggs at a super fast speed so they fluff. I use a vanilla extract, but you could also substitute almond extract. For an elegant finish, I top this chocolate torte with fresh raspberries and powdered sugar.
📋 Step-By-Step Recipe Instructions
Start by preheating the oven to 350°F. Butter the bottom and the sides of a 9″ springform pan. Open up the pan and cover the bottom with parchment paper.
Lock the springform pan back in place over the parchment paper. Butter the parchment paper on the bottom.
Combine 1 and ⅔ cups chocolate chip morsels with ¾ cup butter in a saucepan. Melt, over low heat until completely smooth.
Next, whisk in the sifted ¼ cup of cocoa powder and vanilla and stir until well combined. Remove from the heat and let cool for 10 minutes.
While the chocolate is cooling, combine 5 eggs with 1 cup of sugar and 1 teaspoon of salt. Mix on high speed using a standing mixer until your mixture is VERY thick, about 6 minutes. Expert Tip: You can use an electric mixer if you don't have a standing mixer.
Carefully fold in the melted chocolate mixture into the egg and sugar mixture. Fold until well combined.
Pour batter into the prepared springform pan and then place it into the oven.
Bake for 42 minutes and then remove from the oven. It's important to note that the center of the chocolate torte will fall and this is normal. The edges will also remain lofty. Let the torte cool for an hour.
From there, use a spatula to press the edges of the torte down to the same height as the center.
Invert the chocolate torte onto a plate or cake stand and remove the parchment paper.
Garnish with fresh raspberries and powdered sugar. Slice, serve, and enjoy!
🙋🏼 Frequently Asked Questions
A cake is typically made from flour, sugar, butter, and some type of leavening agent like baking powder or baking soda. A torte is a type of cake but are typically flourless and are baked with heavy ingredients like eggs. The difference between the two is in the use of the ingredients. Tortes are more dense and much richer in taste and texture.
Yes! This recipe freezes really well. Once it completely cools, wrap it in saran wrap and place it in the freezer for up to up to 3 months. When you're ready to serve, set it out on the counter to thaw for a couple of hours before serving.
Yes, it can be made several days ahead of serving.
This recipe will last for 5 days, covered at room temperature.
💭 Expert Tips
- Using a standing mixer makes this recipe so much easier. You have to beat the eggs for 6 minutes on high speed and it is so convenient to run your KitchenAid and let it do all the hard work while preparing the other ingredients. A KitchenAid is so worth the investment! I make so many recipes with it, like Aunt Sondra's Cinnamon Rolls and my Pumpkin Chocolate Chip Muffins.
- Make sure you don't over bake this torte. 42 minutes of baking time will get you a firm outer layer with a silky-smooth texture in the middle.
- For a little kick, add a shot of rum to the recipe. It adds a nice flavor.
- While this is amazingly delicious topped with powdered sugar and fresh fruit, it's also amazing topped with a silky chocolate ganache glaze.
🍰 Other Decadent Desserts You'll Love
If you like making homemade desserts, try making my Red Velvet Cake with Homemade Cream Cheese Frosting. This is a classic recipe that is incredibly moist with hints of chocolate paired with a rich vanilla flavor. It's a crowd favorite! And if you're up for a challenge, try making this Old Fashioned Chocolate Fudge recipe. It's been around since the 1960s and is still one of the most popular and requested recipes around. It's rich and full of chocolate flavor!
I'm so excited to hear how your chocolate torte turned out! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you! And make sure you sign up for my newsletter here!
Flourless Chocolate Torte
Equipment
- springform pan
Ingredients
- 1 ⅔ cups semisweet chocolate chips
- ¾ cup unsalted butter, divided
- ¼ cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 cup granulated sugar
- 1 teaspoon salt
- Fresh red raspberries, for garnish
- Powdered sugar, for garnish
Instructions
- Preheat oven to 350°F.
- Butter the bottom and the sides of a 9″ springform pan. Open the springform pan and cover the bottom of the pan with parchment paper. Lock the springform pan back and butter the parchment paper on the bottom.
- Combine 1 and ⅔ cups chocolate morsels with ¾ cup butter in a saucepan. Melt over low heat until completely smooth.
- Whisk in the sifted ¼ cup of cocoa powder and vanilla extract, and allow it to cool for 10 minutes.
- While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high speed in your standing mixer until the mixture is VERY thick, about 6 minutes.
- Carefully fold in the melted chocolate mixture into the beaten egg and sugar mixture. Pour the batter into the prepared springform pan.
- Bake for 42 minutes. The center will fall and this is normal. The edges will also remain lofty. It’s ok 🙂
- Let the cake cool in the pan for 1 hour before using a spatula to press the edges down to the same height as the center.
- Invert the torte onto a plate or cake stand and remove the parchment paper.
- Garnish with fresh raspberries and powdered sugar and then serve.
Notes
- Using a standing mixer makes this recipe so much easier. You have to beat the eggs for 6 minutes on high speed and it is so convenient to run your KitchenAid and let it do all the hard work while preparing the other ingredients.
- Make sure you don't over bake this torte. 42 minutes of baking time will get you a firm outer layer with a silky-smooth texture in the middle.
- For a little kick, add a shot of rum to the recipe. It adds a nice flavor.
- While this is amazingly delicious topped with powdered sugar and fresh fruit, it's also amazing topped with a silky chocolate ganache glaze.
Nutrition
- Recipe inspired by The Kitchen Paper
Laura B
Fourth time making this torte. The first time I didn't realized my springform pan was actually 10". Thankfully it worked out great!
This time I doubled the recipe and used two 8" pans, but realized there was going to be too much batter, so quickly put the rest into 6 muffin cups. They were done at about 30 minutes. The two 8" pans are still baking - hoping they don't overflow! They've risen quite high.
Amanda Mason
Sounds like you love this recipe!! So glad!!!
Laura B
Yes, it's amazing 🤩🤩 Hit post on that comment too fast before adding that it's wonderful to have recipes like this that are naturally gluten free, and easy to make dairy free! Thank you!
Amanda Mason
So happy that you love it!
H. Rachiele
I made this for Christmas Dinner at my in-laws' house and it was a hit with a dollop of vanilla ice cream.
The recipe was easy to follow, and the results were decadent and rich. My MIL is gluten free, and this recipe fit the bill for something that didn't sacrifice any flavor or substance for the sake of being gluten free.
Amanda Mason
I'm so glad to hear it turned out so well and that everyone loved it!! Merry Christmas!
Karen R
42 minutes was too long for my cake. My fault though I should have started checking at the 30 minute mark knowing ovens can vary.
Amanda Mason
Yeah - I've never used a 10' spring pan before. Starting to check at 30 min is the best thing to do.
Lydia Welch
My springform lab is 10 inches-any idea how I would need to alter baking time for this size pan?
Thank you!
Amanda Mason
I've never made it in a 10" but try cooking it for 7-10 more minutes. Use the toothpick test in the middle of the torte to double check.
Katie
Thank you for this recipe! I love flourless chocolate tortes. I baked 350 for 42 minutes and cooled an hour. Butt the center (all but the edges) are still gooey. Do you think everything is cooked and just melty? My oven rack was towards the bottom, not centered... If the cake is indeed raw, is there a way I can salvage it? I really want my chocolate cake! 😅
Amanda Mason
Hi! As many times as I've made this chocolate torte, I've never had the center not cook all the way. The only thing I can think is perhaps if you are in a high altitude area...maybe that has an impact? If this happens in the future, try baking it a bit longer.
Cathy
I made this torte today using torte pans instead of a springform - dividing the batter evenly between the two.
Once they were baked and chilled, I filled them with whipped ganache, stacked the two layers creating a surprise treat inside. Once stacked, I used the unwhipped ganache for a glaze.
Holy smokes, it was amazing without the whipped ganache but put it all together…you’ll want to keep it all for yourself!
Amanda Mason
So glad to hear it turned out so great for you! Your method sounds like it worked perfect!
Amanda
Hi I'm wondering if you've ever doubled this recipe? Looking for a gluten free recipe to make for two showers for gluten free girls at work.
Amanda Mason
I have not doubled it no...and I worry if you did it might not turn out well. So I don't recommend it for your events coming up. I'll make sure I test this in a couple of weeks...but I'm thinking it wont turn out.
Cathy
I doubled this recipe today with great results. Be sure to have at least a 6 qt mixer bowl for beating the eggs. It got quite messy on high with my 5qt.
Amanda Mason
I am so glad to hear that doubling this recipe worked out so well for you!