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!
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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
JENNIFER MENDEZ
Hi, I am thinking of making this for Thanksgiving. However, I don't own a Kitchen Aid mixer, only a handheld. Will the batter still come out the right consistency?
Amanda Mason
Hi Jennifer! Yes! You should be totally fine using a handheld mixer!
Diana
Hello, how should I store this if I make it a day ahead of serving?
Amanda Mason
I store mine in the fridge if I make it a day ahead. Store any leftovers in the fridge, as well.
Jacky
Hi, this looks great and I’m making it this afternoon, so I’m sure this is pretty late for a comment. I didn’t twig to the ingredient butter when I read it over, and of course that means this is not df, as written. I’m going to mess around with some oil/applesauce substitute and hope for the best, as I have not df marge in the house either.
However, I’m willing to bet this becomes a fave, and I have another need for a gf df dessert next month, so I’m wonder what suggestions you might have, given that df butter can be very expensive.
Thanks
Amanda Mason
Hi Jacky, this recipe is not written as dairy free. It's written as gluten free. It's not tagged as dairy free either. Try using coconut oil as a substitute to the butter.
Kim
Would this work in a silicone pan? I was hoping to do a heart shape.
Amanda Mason
It should, yes.
Tina
Hello, is the any chance I could use Stevia in place of sugar? If so can you guide me please?
Amanda Mason
Hi Tina!
I have never made this recipe with stevia so not sure how it will turn out. The rule is this...for each cup of sugar that your cake recipe calls for, use only a mere 1 teaspoon of stevia as a substitute. Look at this article for more details: https://sweetlysteviausa.com/blog/post/how-to-substitute-sweetly-stevia-for-sugar-in-baking
Tina
You are the Best! Thank you for replying to my question😁!
Amanda Mason
You are welcome!
Jacky
Hi Amanda, it came up on a df search, so I apologise. (probably google's over-comprehenive search engine) I used vegan marge and some applesauce. It was a huge hit, so thanks for the recipe!
Amanda Mason
Hi Jacky! I'm SO glad it came out great with the vegan margarine and applesauce!! Thanks for following me and I can't wait to hear feedback from you on some of my other recipes!!
Phil
Is this type 2 diabetes friendly? I had a coworker say that it was and was curious if you knew for sure.
Amanda Mason
Hi Phil! I honestly have no idea. You'd have to take the recipe to either a dietician or nutritionist to be sure.
Caitlin
Hi Amanda,
Just wondering how far in advance this can be made?
Amanda Mason
Hi Caitlin! A day in advance is ideal!
Barbara
Can I use cacao powder instead of cocoa powder?
Amanda Mason
I have never tried that BUT I would definately try it. It should work fine.
imsen
I have made this dessert many times now and it is always delicious. It disappears so fast.
It was probably one of the best things I’ve ever eaten! I love that the ingredients are so simple.
Amanda Mason
I'm so glad you love it so much! I feel the same way! It really is a foolproof recipe!!
Gail
I have never made a chocolate torte before and It turned out fabulous! My husband is very picky when it comes to desserts and absolutely loved this torte! I finished it off with some chocolate drizzle, raspberries and a sprig of mint. Can’t wait to make it again!
Amanda Mason
So glad to hear this, Gail! This recipe is tried and true and soo glad your husband loves it so much!!
Cherie
Can you use a food processor or a blender for the egg mixture?
I don't have electric beaters
Amanda Mason
Hi Cherie! Yes, definately!
Cherie
I tried it in both and could not get the batter mixture to thicken up. I had to put it in a flat pan to prevent it from leaking out of the spring form pan. I was not sure If 42 would be too long as it was so flat, it was a bit under cooked as I only cooked it for 25 then another 10.
It tastes good though. I also used a raw cacao, coco oil, water and honey mixture. I will have to find my self some beaters.
Amanda Mason
Hi Cherie! Because you added raw cacao, coco oil, water, and honey mixture, it probably contributed to the bater not thickening. The recipe as written is proven to thicken and not leak. Anytime a recipe is altered, the recipe developer can't attest to it working. Have you tried the recipe exactly as written?