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Sliced Flourless Chocolate Torte sitting on a cake dish topped with powdered sugar and fresh raspberries.
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4.85 from 39 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 minutes
Cook Time42 minutes
Cooling time1 hour
Total Time2 hours 2 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 427kcal
Author: Amanda Mason

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

Calories: 427kcal | Carbohydrates: 39g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 335mg | Potassium: 213mg | Fiber: 3g | Sugar: 33g | Vitamin A: 692IU | Calcium: 38mg | Iron: 2mg