Craving a decadent dessert that’s surprisingly easy to make? Look no further than this Flourless Chocolate Torte. It’s rich, flourless (perfect for gluten-free friends!), and boasts a velvety smooth texture that will melt in your mouth. It has rich chocolate flavors, with just a touch of bitterness for a perfect balance.
Flourless Chocolate Torte Recipe
Our fudgy Flourless Chocolate Torte recipe is so easy to make from scratch. It has a dense, silky-smooth texture that’s moist and melts in your mouth.
Since everyone has a different preference for chocolate flavor, this is the best flourless chocolate torte recipe because it can be adapted to fit any personal taste and chocolate tolerance.
Whether you like a sweet bite of chocolate or you’d rather one with a bit of bitterness, this delicious chocolate cake recipe is every chocolate lover’s dream dessert!
What Is The Difference Between Flourless Chocolate Cake and Chocolate Torte?
While the two are both decadent chocolate desserts, the differences lie in their textures, ratio of ingredients, and how they are typically served. The absence of flour in both recipes allows the chocolate to shine, resulting in a deeply chocolaty taste that’s enhanced by the addition of cocoa powder and espresso powder.
Flourless chocolate cake tends to be denser and more fudgy, almost like a cross between a cake and a brownie. On the flip side, a flourless chocolate torte is typically smoother and more velvety in texture, resembling a dense, rich ganache. Flourless chocolate torte is most often served in thin slices, whereas flourless chocolate cake is usually cut in larger slices.
Ingredients Notes
- Semi sweet baking chocolate: Substitute milk or dark chopped chocolate for a sweeter or more bitter flavor. You can also substitute milk, dark, or semisweet chocolate chips, however be aware that the lower the quality of the chocolate, the more likely it will seize or clump.
- Salted butter: Substitute unsalted butter and add a small amount of salt to the sugar mixture.
- Eggs: Eggs help provide the structure to this gluten-free chocolate cake because there’s no flour in the batter. Make sure your eggs are at room temperature before beating them.
- Powdered sugar: Adds a bit of sweetness to the batter.
- Dutch process cocoa: Regular cocoa can be used as a substitute, but it will give your chocolate flourless torte a milder flavor and color.
- Espresso powder: This can be omitted if you desire a milder, sweeter chocolate flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Flourless Chocolate Torte
- Melt: Microwave the chocolate and butter for 30 seconds on high. Stir and heat again for 30 seconds until melted and smooth. Set aside.
- Beat: Beat the eggs until light and creamy, about 3 minutes.
- Make The Egg Mixture: Whisk together the powdered sugar, cocoa and espresso powder. Gradually beat the dry ingredients into the eggs until frothy.
- Make The Batter: Fold the egg mixture into the melted chocolate, ⅓ at a time, just until combined.
- Bake: Spread the batter into the pan and bake at 350 degrees Fahrenheit for 25-30 minutes or until set in the middle and puffy along the edges.
- Slice and Serve: Cool completely and sprinkle with powdered sugar. Slice and serve with hot fudge and ice cream, optional. Enjoy!
Serving Suggestions
This recipe for flourless chocolate torte is easy enough to make for birthday parties but just as elegant for Valentine’s Day dessert or a special date night at home.
Serve your dessert as is with a dusting of powdered sugar, or for even more decadence, garnish it with chocolate ganache glaze.
Since it contains neither flour nor leavening, this torte is perfect for Passover and great for those avoiding gluten. It tastes delicious when served with fresh fruit, whipped cream, a scoop of ice cream, or a drizzle of hot fudge on top.
Tips & Variations
- Prepare The Pan:
- When using a springform pan, be sure that it seals well, or batter may leak out. You can wrap it well with aluminum foil or use a baking bag around it, but you may still lose volume if you lose too much batter.
- If using a springform pan, place it on a baking sheet. This is not necessary if using a regular baking pan.
- If you choose to use a 9 inch round baking or cake pan instead, I recommend putting a circle of parchment paper on top of that so the cake can be easily removed from the pan without having to flip it upside down. These pre-cut parchment round pan liners are my life-savers!
- Form Froth: The eggs must be beaten until light and creamy. They should reach a frothy stage (though they won’t form peaks), especially after the dry mixture is added. Frothy eggs give volume to your torte.
- Pick Your Flavor Profile: If you love dark chocolate and appreciate its bitterness, you may want to increase the espresso powder slightly. However, if you prefer the flavor of milk chocolate and its sweetness, you may choose to omit the espresso powder completely. You can also use regular cocoa powder instead of Dutch process cocoa for a sweeter, lighter flavor.
Proper Storage
- To Store: Flourless Chocolate Torte can be stored in the refrigerator for up to 4 days.
- To Freeze: You can freeze the torte, wrapped well or placed in a freezer-safe container, for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and serve chilled or at room temperature.
More Cake Recipes
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Flourless Chocolate Torte
Ingredients
- 8 ounces (2 4-ounce) packages semi-sweet baking chocolate bars roughly chopped
- ½ cup (1 stick) salted butter cubed
- 5 large eggs
- 1⅓ cup powdered sugar
- 1½ tablespoons dutch process cocoa
- 1 teaspoon espresso powder
- Extra powdered sugar optional garnish
- Hot fudge optional garnish
- Ice cream optional garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray an assembled 9 inch springform pan or a 9 inch baking pan lightly with baking spray.
- Place the baking chocolate and salted butter together in a large, microwave safe bowl and heat for 30 seconds on high.8 ounces (2 4-ounce) packages semi-sweet baking chocolate bars, ½ cup (1 stick) salted butter
- Stir the chocolate well and then heat again for 30 seconds and stir well. The chocolate should be completely melted and smooth, if not, continue heating in 15 second increments and mixing until smooth.
- Set the chocolate to the side and beat the eggs on high speed in a large mixing bowl with a hand or stand mixer until light and creamy, about 3 minutes.5 large eggs
- In a separate medium bowl, whisk together the powdered sugar, cocoa and espresso powder until combined.1⅓ cup powdered sugar, 1½ tablespoons dutch process cocoa, 1 teaspoon espresso powder
- Gradually beat the dry ingredients into the eggs, beating until frothy, 2-3 minutes.
- Fold ⅓ of the egg mixture into the melted chocolate, mixing as little as possible.
- Repeat with another ⅓ of the egg mixture, folding it in as gently as possible.
- Finally fold in the remaining egg mixture, just until combined.
- Carefully scoop the batter into the prepared springform pan and spread into an even layer.
- If using a springform pan, place it on a baking sheet. This is not necessary if using a regular baking pan.
- Bake for 25-30 minutes or until set in the middle and puffy on the edges.
- Allow the torte to cool completely.
- When ready to serve your Flourless Chocolate Torte, sprinkle it with powdered sugar, slice thinly and serve with hot fudge and ice cream, optional.Extra powdered sugar, Hot fudge, Ice cream
Jenn’s Notes
- To Store: Flourless Chocolate Torte can be stored in the refrigerator for up to 4 days.
- To Freeze: You can freeze the torte, wrapped well or placed in a freezer safe container, for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and serve chilled or at room temperature.
- Prepare The Pan:
- When using a springform pan, be sure that your pan seals well or you may have batter leak out of it. You can wrap it well with aluminum foil or use a baking bag around it, but you may still lose volume if you lose too much batter.
- If using a springform pan, place it on a baking sheet. This is not necessary if using a regular baking pan.
- If you choose to use a 9 inch round baking or cake pan instead, I recommend putting a circle of parchment paper on top of that so the cake can be easily removed from the pan without having to flip it upside down.
- Form Froth: The eggs must be beaten until light and creamy. They should reach a frothy stage, (though they won’t form peaks), especially after the dry mixture is added. Frothy eggs is what gives volume to your torte.
- Pick Your Flavor Profile: If you are a dark chocolate lover and appreciate the bitterness of chocolate, you may want to increase the espresso powder slightly. However, if you prefer the flavor of milk chocolate and the sweetness of chocolate, you may choose to omit the espresso powder completely. You can also use regular cocoa powder instead of the dutch process cocoa for a sweeter, lighter flavor.
