Flourless Chocolate Torte

Flourless Chocolate Torte is a rich, decadent dessert that highlights the pure, intense flavor of dark chocolate. I love how it delivers all the indulgence of a classic chocolate cake without any flour just a smooth, velvety texture that melts in my mouth with every bite.

Why You’ll Love This Recipe

I adore this torte for its simplicity and sophistication. With just a few basic ingredients, it creates a dessert that feels truly luxurious. The dark chocolate gives it a deep, bittersweet richness, while the butter and eggs create a silky structure that’s both dense and light. I also love how versatile it is — perfect on its own, dusted with cocoa powder, or topped with fresh berries and whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dark chocolate – 8 oz (about 225g) – Use high-quality chocolate for the best flavor
Butter – 1/2 cup (115g) – Room temperature for smooth mixing
Eggs – 4 large – Fresh eggs for better texture and fluffiness
Sugar – 1 cup (200g) – Granulated sugar for the perfect balance of sweetness
Vanilla extract – 1 teaspoon – Adds depth and enhances the chocolate flavor
Salt – 1/4 teaspoon – Helps intensify the chocolate flavor

Directions

1. Preheat the oven to 375 °F (190 °C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Chop the dark chocolate into small pieces and place them in a heatproof bowl along with the butter. Melt them together over a double boiler (or in the microwave in 20-second bursts), stirring until smooth and glossy.
3. Remove from heat and whisk in the sugar until combined.
4. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and slightly thickened.
5. Stir in the vanilla extract and salt. The batter should be rich and shiny.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20–25 minutes, or until the edges are set but the center still looks slightly moist — I love that soft, fudgy center.
8. Let the torte cool in the pan for 10 minutes before inverting it onto a wire rack. Cool completely before serving.
9. For serving, I often dust the top with cocoa powder or powdered sugar and add a few fresh berries for color.

Servings and Timing

This recipe serves about 8–10 slices.

• Prep time: 15 minutes
• Baking time: 25 minutes
• Cooling time: 1 hour
  Total time: approximately 1 hour and 40 minutes

Variations

• Espresso Infusion: Add 1 teaspoon of instant espresso powder to the melted chocolate for deeper flavor.
• Spiced Torte: Mix in a pinch of cinnamon or chili powder for a warm, subtle kick.
• Nutty Twist: Add 1/4 cup of finely ground almonds or hazelnuts for a delicate nut flavor.
• Glazed Finish: Pour a shiny chocolate ganache over the cooled torte for extra indulgence.
• Citrus Accent: Add a bit of orange zest to the batter for a bright, aromatic contrast to the dark chocolate.

Storage/Reheating

I store the torte in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. For longer storage, I wrap it tightly and freeze for up to 2 months. When ready to serve, I let it come to room temperature — the flavor deepens and the texture softens beautifully. If I prefer it slightly warm, I reheat individual slices in the microwave for about 10–15 seconds.

FAQs

Can I use milk chocolate instead of dark chocolate?

I prefer dark chocolate because it gives the torte its signature intensity, but milk chocolate can work for a sweeter version.

Why does the torte not use flour?

The eggs and chocolate provide structure, while the absence of flour keeps it dense, fudgy, and naturally gluten-free.

Can I make this dessert ahead of time?

Yes, it tastes even better the next day as the flavors develop and the texture becomes richer.

How do I know when it’s baked perfectly?

The edges should be set, but the center should look slightly underbaked — it firms up as it cools.

Can I freeze the torte?

Absolutely. I wrap it tightly in plastic wrap and foil, then thaw it in the refrigerator overnight before serving.

Do I need to use a water bath?

No, this recipe bakes beautifully without one. The torte’s texture stays smooth and moist without extra steps.

Can I add toppings?

Yes, I love serving it with whipped cream, raspberries, or a drizzle of salted caramel sauce.

What kind of chocolate should I use?

I always use high-quality chocolate with at least 60–70% cocoa for the best depth of flavor.

Why did my torte crack on top?

A slight crack is normal — it adds rustic charm. Overbaking or rapid cooling can cause deeper cracks.

Can I make it dairy-free?

Yes, you can substitute the butter with coconut oil or a vegan butter alternative, though the texture will be slightly different.

Conclusion

I love how this Flourless Chocolate Torte turns simple ingredients into something truly elegant. Every bite is smooth, rich, and deeply chocolatey — the kind of dessert that satisfies any chocolate craving. Whether for a dinner party or a quiet evening indulgence, it’s a classic I return to again and again for its pure, irresistible flavor.

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