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.
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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
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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
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We absolutely loved it! This is my go to “fancy” dessert. I have made it dozens of times and it never fails!
Makes me so happy to hear, Karen! Thank you!
Do you line entire Springfield pan ir just bottom
Hi Kelly! Just the bottom. Enjoy!
I haven’t eaten ours yet — I made it ahead for a family gathering.
I just came to share my method and what seemed to work.
I actually put the stainless bowl from my stand mixer into a pot of hot water on the stove to melt my butter & chocolate. I hand whisked the sugar in – using 1/4 c scoops at a time.
Then I put my bowl into my stand mixer and used the whisk on a low setting (2) to cool the mixture before adding the eggs (4). After all was incorporated and the extracts had been added, I scraped down the bowl and then ran it for 30 seconds on medium-high (6) until it looked smooth and glossy.
Baked for 33 minutes and released the sides of the pan after the allotted 10 minutes. The center still hasn’t fallen and it’s been about 20 minutes since I took it out of the oven. It’s beautiful, and I can’t wait to try it!
Hi Melissa, glad the mixer worked for you!
Used Melissa’s suggestion of heating the chocolate and butter in the bowl from the stand mixer. This was perfect! great tip!
I’m cooking the torte now and haven’t tasted it, but will post a comment after we cut it. Thank you very much for this recipe.
Glad it worked for you, Mary Ann!
A family favorite! My nieces request this every year for Thanksgiving and Christmas! Hands down the easiest and most delicious dessert I serve.
Yay! So glad to hear, Donna! Thank you!
Looking forward to trying this. First time to try will be for a group where one person has a tree nut allergy. Is it a big deal to omit the almond extract? I know it is only 1/4 tsp but sometimes little things have a big effect. Should i substitute with something else? Increase the vanilla extract?
Hi Cindy, the almond extract just gives the torte a subtle almond flavor but it would be fine to replace the almond extract with the vanilla. Enjoy!
Can you use dairy free butter for this? Thanks!
Hi Rachel, I haven’t tried it but other readers have with success. Let us know how it goes if you decide to experiment!
This is my go to dessert to take anywhere I’m bringing a dish. Get a plate from Goodwill and plan to leave the dish and any leftovers. I LOVE this chocolate butter concoction and would eat the entire thing if I had it at home. 😊 One of my favorite memories is taking it to a cookout where a 13 year old had just that week been diagnosed with celiac.
I line the entire springform pan with parchment paper – makes clean up easier.
I’ve also been so engrossed in the beautiful glossy batter that I totally spaced adding the vanilla and almond extract, and it still tastes absolutely amazing.
So glad to hear, thank you Lisa!
I made this for a family’s dinner. It was great! My grocery store didn’t have any white whole wheat flour, so I used regular white flour. Got requests from the recipe!!
SO glad to hear it Julie!! Thank you!
I made this for my Mom’s birthday last week. I’m not sure what happened to the cake because it sank and then cracked. That’s okay because my Mom, husband and picky daughter all loved it. My Mom says it’s the best cake she’s ever had. Thank you!
SO HAPPY you all loved it! No biggie on the sinking — that can happen depending upon how ingredients were incorporated and when you opened the oven. Enjoy any leftovers!
I only have an 8 inch pan. Do i cook longer? Thank you
Hi Rosetta, you might need to, but I would cook 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. Enjoy!
Hi! If I make this ahead of time, what are your suggestions for reheating before serving?
Marina, I actually wouldn’t reheat. Just let it come to room temp and enjoy with whipped cream!
I made this amazing gf torte for thanksgiving and it turned out perfectly/divine. It was the perfect density. I made it tonight for Christmas eve & it turned out less dense/a little more fluffy? What did I do wrong?! I didn’t anything differently.
Hi Abigail, it would be very hard for me to know what was done differently from the first time to the second time but sounds like it might of happened while adding the eggs. So glad you enjoyed it, though!
It was perfect still!I forgot it had to set & panicked. Thank you!
Yay!! Glad to hear it!
Can Monk Fruit Sweetener or Coconut sugar replace the white sugar? Ran out of white and have the others
Leesa, I hate to say it but I wouldn’t use either; monk fruit has a different flavor and coconut sugar I don’t think will dissolve as well. If you want to experiment, coconut sugar would be the closer swap.
Thank you for replying! I ended up going to the store and buying some white sugar. I figure 1x per year as a Christmas gift—-and boy did I enjoy it!! It was absolutely delicious!!! Mine could’ve been cooked about 3-5 more minutes as the middle was a bit more like lava cake and spilled out a bit but it did set up in the fridge and middle when cut was more like warm hot fudge. A FAV dessert of mine that I only have if/when we are surprised to find it in a restaurant—-truly the only dessert I order as a “worth it” and after making it at home, it’ll be hard to pay for it in a restaurant as it was just so easy!
Makes me so happy to hear, Leesa! Thanks for the follow-up!
This rich and creamy torte is almost like eating fudge! I topped mine with raspberries and my own fresh whipping cream. Everyone loved it at Christmas! This is a much easier recipe than one I made earlier at a party which required separating the eggs and whipping each separately then folding together. Love this recipe. Do not overbake!
So glad to hear, thank you Caligram!
It is fabulous! I made it!
Thank you Lael!
Good flavor but takes longer than 15 minutes of preparation! It takes 12 minutes to add the eggs! I also baked it for 40 minutes and it was under done. I have part pudding and part cake. My husband is not complaining but it doesn’t present as well. Everyone I serve it to loves it though… enough to take 2 pieces.
I’m sorry to hear you had trouble with the recipe, Diane. I definitely wouldn’t spend more than a few minutes adding the eggs in. Make sure to fully combine, but I wouldn’t over mix it to much. For the timing, my oven could run hotter than yours, which might of resulted in why it took yours a little longer. What kind of pan did you cook it in? Also I’d make sure to cook the torte until it jiggles slightly in the middle but is not completely set as to not get the middle so loose like pudding. Hope this helps! Glad everyone you serve it to still loves it!!
1st time making a chocolate torte. I misread the directions and added all eggs at once. It seemed like there was a lot of air in my batter so I tried to get some out before baking. I didn’t get it glossy, think I oversized? Is this why it fell so much in the middle?
Hi Katie, it will fall slightly in the middle after baking and cooling. How did you get the air out of your batter?
Made this for my boss as it is his favorite. Him and his wife both said better than any restaurant. I used a raspberry syrup I made and also made a homemade whipping cream to put on the side of the plated cake. Win win with this recipe. Thank you.
Makes me so happy to hear, thank you Angie!
Taste great everyone loves it. Is there something I can do to stop it from cracking and sinking. Juggle slightly for me is so hard to judge. I made it twice one cause I took it out to early.
Glad to hear, Cherise! It will fall slightly in the middle after baking and cooling, that can happen depending upon how ingredients were incorporated and when you opened the oven. Enjoy any leftovers!