This easy (and I mean easy) Flourless Chocolate Torte recipe (or flourless chocolate cake if you prefer—the two are the same) is silky-smooth, sinfully chocolaty, and can be easily adapted to different tastes, toppings, and flavors. If you’re unsure of your ability to make an impressive dessert, are looking for a dessert you can make ahead for a party (and even freeze!), or if chocolate is the love language of your soul (like those who love Chocolate Fondue), this easy chocolate torte recipe is sure to be a devoted companion of yours.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
When people talk about a flourless chocolate cake, typically what they mean is a flourless chocolate torte like this one.
Torte is a bit more precise, since tortes are more dense and rich and typically do not contain flour (as in this recipe).
Cake. Torte. Whatever you want to call this recipe, it is a chocolate masterpiece!
Because flourless chocolate torte is so dangerously easy to make (we are talking one bowl and less than 15 minutes of prep here, friends!), it’s one of my go-to’s (along with Brownie Pie) for dinner parties or potlucks when I need a fast dessert that’s guaranteed to please.
I’ve tried a few different recipes over the years, but today’s is unquestionably the best flourless chocolate cake I’ve ever baked.
This recipe is thicker and richer than any other chocolate torte cake you’ll try, and it has a subtle almond flavor that makes it truly special.
Flourless Chocolate Torte—The Go-To Dessert Recipe
The recipe belongs to my friend Kenzie, who served it at an engagement party we were hosting for one of our girlfriends last year.
When I asked her more about it, Kenzie told me (in her devastatingly charming Mississippi accent, no less), “You know how everyone needs a little dessert in their back pocket that you can whip up, take anywhere, and will always be a hit? This is mine!”
Up until the moment this flourless chocolate cake entered my life, I would have told you my go-to, back-pocket dessert was this Chocolate Ganache Tart.
Although I do still love that recipe, today’s chocolate torte cake has some serious advantages.
First and foremost: this might be the easiest from-scratch dessert I’ve ever baked.
The ingredients are stirred together in a single bowl, it’s flexible (as Kenzie stated, “You can add whatever you want! I usually do rum.”), and since flourless chocolate torte is a gluten free dessert, it’s a good recipe to bring to gatherings where you aren’t sure of the guests’ dietary restrictions.
Thus far, I’ve brought Kenzie’s flourless chocolate torte to a four-person dinner party, where everyone had far too large of slices (or so we told ourselves when we were reaching for another) and what remained leftover was quickly spoken for and sent home on paper plates.
I’ve lost count of how many times I’ve made this flourless chocolate dessert since Kenzie shared the recipe with me.
Sometimes, I cut it into very small, very innocent-looking squares, arrange them on a cake plate, then observe quietly as every bite is devoured.
This set up works especially well for larger gatherings where guests are moving about, and any situation where polite company is likely to pretend that they are only having “just one small piece.”
One pieces, seven pieces. I won’t tell if you won’t!
This flourless chocolate torte tastes even better on the second day and is freezer friendly.
If you want to prep it in advance for a party, it’s an ideal make-ahead dessert.
Need to freeze leftovers for later (a.k.a. hide them from yourself?). This recipe has you covered there too.
How to Serve Flourless Chocolate Torte
This recipe is splendid on its own and needs little more than a light dusting of powdered sugar to shine. If you want to make it extra special, here are some ideas:
- Flourless Chocolate Torte with Ganache. You can try serving the chocolate torte with ganache (here’s a stellar ganache recipe), but be warned it will be exceptionally, over-the-top decadent (not necessarily a bad thing!).
- Flourless Chocolate Torte with Raspberry Sauce. Raspberry pairs beautifully with the chocolate. The raspberry sauce on top of these mini cheesecakes is lovely (I usually double it to make sure we have plenty to go around).
- Mini Chocolate Tortes. I’ve had a few requests to make this recipe as mini chocolate tortes. I haven’t tried this yet myself, but one reader reported having success dividing the batter between three mini springform pans (each just shy of 4 inches in diameter) and baking for 19 minutes.
Recommended Tools to Make this Recipe
Flourless Chocolate Torte
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 9 ounces good-quality dark chocolate 65% or higher, finely chopped
- 9 ounces unsalted butter (Kenzie recommends European-style, such as Kerrygold) (18 tablespoons)
- 1 ½ cups granulated sugar
- 7 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- If you are feeling dangerous: a few tablespoons rum or bourbon, or whiskey (Kenzie puts in "a splash")
- Optional for serving: powdered sugar, berries, and/or sweetened whipped cream
Instructions
- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
Video
Notes
- MAKE AHEAD: This recipe can be made in advance, cooled completely, and stored in the refrigerator, tightly wrapped, for up to 3 days. To store longer, let cool completely, press a sheet of plastic on top of the torte, and place in an airtight container. Freeze for up to 3 months. Let thaw overnight in the refrigerator. Dust with powdered sugar right before serving.
- This recipe is an adaptation of my friend Kenzie’s Flourless Chocolate Torte. Her original recipe called for a slightly smaller cake in a regular 8-inch round pan that you bake, flip out upside down onto a plate, then turn back over to be right side up. I thought an easier way to achieve the same end would be to use a springform pan. Since springforms are usually sold in a 9-inch size, I scaled the recipe up a little to accommodate the larger pan size. A little extra chocolate torte is never a bad thing, right?
Nutrition
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
This recipe is fabulous. My friends now expect me to bring this to every get-together, and the ones who are gluten free especially appreciate that this is a dessert they can indulge in. It is so easy to make and turns out amazingly every time. I love trying different combinations of chocolate for slightly different flavor variations, and have served with fresh fruit, ice cream and/or berry compote. Yum! Thanks!
Haha! LOVE IT! Thank you Jennifer!
I tried this recipe a few times before and always loved it. But today, I decided to make some modifications, feeling adventurous.
I took 6 ounces of the butter and brought it to a near-burnt, but not quite. I wanted to achieve a rich, nutty flavor. I let it cool down before adding it into the rest of the butter & melted chocolate batter.
The other modification – I baked it in a regular-sized banana bread pan because I prefer a thick slice. I had to bake it for an additional three minutes.
LORD, it was fantastic. Wife and kid are in love with it.
Thanks for this beautiful recipe.
Saul in Winter Garden, Florida.
Ohhh that sounds absolutely fantastic, Saul! So glad it worked well for you!
Does this need to be refrigerated?
Hi Laura! This can be served right away but if you’ve made it ahead of time or have leftovers, you want to store them in the refrigerator. Hope this helps!
I’ve made this a couple times now and it’s always a huge hit!! I always think I’m cutting the slices small enough, but it’s true you only need a sliver because it’s so perfectly dense.
So glad to hear, thank you so much Trude!
I would like to make this in a 6 inch springform pan. Should I use half of the batter? And how long should I bake it?
Hi Rose! Not having tried it myself, I have no idea how this would work or turn out. Other readers have halved the recipe and have used a smaller size springform pan such as a 4 inch or 6 inch. If you decide to experiment, let me know how it goes!