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.
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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.
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Enter your email to receive this recipe, along with weekly food inspiration!
Nutrition
- Recipe inspired by The Kitchen Paper
Cathleen @ A Taste of Madness
No way this is flourless. This looks so good! I need to make this for my gluten free friend!
Amanda Mason
I promise it's gluten free! It's so yummy! Enjoy!
Holly
Hi Amanda,
I’m interested in making this for a NYE party, but I don’t have a springform pan. Is one absolutely necessary for this recipe?
Amanda Mason
It looks like you can! Check out this URL where it talks about using a similar pan if you don't have a springpan: https://www.chowhound.com/post/flourless-torte-springform-pan-871153
I've not tried it but please let me know how it turns out!!!
Jamie
Was making dessert for a Christmas dinner at a friend’s house who is GF. Googled and found this recipe and it was a hit(even with the other 6 adults who are not GF). Didn’t read the comments before I made it and used my paddle attachment for the eggs. Still think it turned out well. Will use my wire whisk attachment next time. Thanks for such a great recipe.
Amanda Mason
SO glad you loved it!! Yes, it's not a hard one to make and isn't too finicky! It's a hit for everyone! Thanks so much for your comment!
Elizabeth Christensen
When would you recommend making this dessert? I have an event Sunday but wasnt sure if I had to make it day of or if I could make it in advanced! Thanks
Amanda Mason
I would make this the day before! Enjoy!!!
Pam
Hi Amanda! I can't wait to try this out your scrumptious chocolate torte recipe. In step 4 do you whip the eggs to get stiff peaks, like meringue or use your paddle attachment to get the eggs thick? Thanks. This looks perfect for Christmas and planning ahead for Valentine's Day!
Amanda Mason
Hi Pam! Yes - think meringue for the eggs!! And I used my wire whip attachment instead of the white paddle one!
Shannon @ Pass Me Some Tasty
Such a beautiful torte Amanda! Those are some lucky kids and prego neighbor!
Amanda Mason
Thanks! Yes - this recipe is a huge hit! Everyone who's tried it loves it! And my friend Tyler made my recipe and brought it to work and he did a great job! Turned out super fantastic!!
Dee
Hi Amanda, I'm a little confused about the buttering of the parchment paper. You wrote: (after buttering the bottom of the spring form pan) "Lock your springform pan back and butter the parchment paper on the bottom." Do you mean to butter the underside of the paper (side facing the buttered pan) - or the top of the paper (the side in contact with torte batter)?
Thanks for clarifying!
Amanda Mason
Hi Dee!
You are going to want to butter both. It's essential that there is NO sticking at all with this recipe. So what you will need to do is this:
1. Butter the bottom and the sides of a 9″ springform pan. I typically take a stick of butter and rub it all over the bottom of the springform pan and along the sides. I then take a paper towel and ensure the butter is spread evenly so that pan is fully buttered with a thin layer of butter.
2. Next, you will need open up your springform pan, and place a piece of parchment paper into the springform pan.
3. Then, lock your springform pan and butter the parchment paper on the bottom.
So yes, butter the top of the paper (the side in contact with torte batter). I hope that helps! They key is to really butter the parchment paper and the pan well so nothing will stick. If you need more clarification, reach back out to me here on a comment and I'll try to clarify more.
Valerie
This sounds delicious. I have just one question-is it 1 2/3 cups of chocolate chips or 16 ounces?
Amanda Mason
It's 1 and 2/3rd cups of chocolate chips. My recipe converter entered that in automatically. I'll go fix it now to remove the 16 ounces because I can see how that is confusing!
Tyler Bain
I've made this recipe twice now and it turned out perfect each time! So easy to do and it's wonderful for a chocolate fix. I served this with some sugared cherries as well and it adds a nice accent that offsets the richness of soooo much chocolate.
Excellent recipe, I highly recommend it!
Amanda Mason
Thanks, Tyler!! Glad you like it! I know - I love it too!!!!
Andrea Wyckoff
Flourless chocolate cake is one of my most favorite desserts ever! Your photos are making me wish I had this cake right here, right now! Thanks so much for sharing your recipe!
Amanda Mason
I hope you love it, Andrea! Super easy to make! Happy Eats 🙂
Jacqueline Miller
I was excited to make this torte for dessert tonight. The edges all broke away from the centre of the cake and when I cut into it, it seemed like it hadn't baked enough. I followed the recipe to the letter. What did I do wrong?
Amanda Mason
Hey Jacqueline! Tortes can be super finikey. Here's some additional tips and tricks to try:
* Try lining the spring pan with a sheet of foil before baking. Use a wide heavy-duty foil.
* Bake the torte until the edges are just set...meaning a thin crust will be formed over the top
* Use an instant read thermometer and when it reaches 145-150 degrees in the middle of the torte, pull it out of the oven.
* Let this torte cool for at least an hour, but to be honest, letting it sit for 2-3 hours to completely cool is not a bad idea.
Try these tips and let me know how it turns out!!