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Sliced Flourless Chocolate Torte sitting on a cake dish topped with powdered sugar and fresh raspberries.
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5 from 5 votes

Flourless Chocolate Torte

This flourless chocolate torte is a chocolate lover's dream come true! Dense and indulgent, this is the perfect gluten free chocolate treat! Easy to make!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 475kcal
Author: Amanda Mason



  • Preheat oven to 350. Butter the bottom and the sides of a 9″ springform pan. Open up your springform pan and cover the bottom of the pan with parchment paper. Lock your springform pan back and butter the parchment paper on the bottom.
  • Combine 1 and ⅔ cups chocolate chips 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, and let 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 in your KitchenAid until your mixture is VERY thick, about 6 minutes.
  • Carefully fold in the melted chocolate mixture into the egg and sugar mixture. Pour 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 an 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.


Calories: 475kcal