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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.

The BEST Flourless Chocolate Torte. Easy, impressive, and SO decadent. Perfect for a dinner party! {grain free and gluten free}

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.

The BEST EVER Flourless Chocolate Torte. Silky, decadent, and so easy to make!

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!”

Flourless Chocolate Torte – Easy and impressive! Silky smooth, ultra chocolaty, and easy to make ahead! The perfect party dessert.

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.

The BEST Flourless Chocolate Torte. Rich, decadent, and so easy to make!

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.

Rich and decadent Flourless Chocolate Torte. Easy to make and absolutely decadent! {gluten free and grain free}

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.

Flourless Chocolate Torte

4.74 from 162 votes
The BEST Flourless Chocolate Torte recipe. This easy chocolate torte is foolproof, impressive, and SO decadent. A touch of almond extract makes this recipe special. Perfect on its own or with ganache or raspberry sauce.

Prep: 15 minutes
Cook: 30 minutes
Total: 55 minutes

Servings: 18 slices (a little goes a long way!)


  • 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 1/2 cups granulated sugar
  • 7 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 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


  • 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.



  • 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?


Serving: 1(of 18)Calories: 270kcalCarbohydrates: 24gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 103mgFiber: 1gSugar: 21g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Just took my flourless torte out of the freezer! My family looks forward to this yummy dessert with raspberries. Happy Holidays!5 stars

    1. Hi Eileen, I haven’t tried it myself but others have used country crock plant butter with great success. Enjoy!

  2. I have been making this delicious torte for years. I found it and Erin at Well-Plated when I went gluten-free. I have shared the recipe many times and now my husband makes it for me on my birthday! I think the hardest part of making it is cutting the parchment paper and getting it to stay in the pan😊
    We love it with raspberries and homemade whip cream, as well as with the yummy raspberry sauce.5 stars

  3. Hi Erin, looks amazing. Would it be possible to use a natural 1/1 sugar substitute like monkfruit, swerve, or king arthur variety? Thanks for all your amazing recipes!

    1. Hi Elizabeth, I haven’t tested it out myself but other readers have with great success. If you decide to experiment, I’d love to know how it goes!

  4. The temp, 375⁰ is too high. After 28 mins I had a charred brick. Made it a second time with better results with oven temp at 350⁰. Completely done after 30 mins.

    1. Thanks for the feedback Noelle. The timing has worked well for myself, it just sounds like your oven might run hotter than mine. Glad it worked great for you the second time!

  5. I’ve made this 5 times and it’s truly delicious. One time I cut it into small bite-size squares for a larger group and put a raspberry on top of each. I also use expensive bittersweet french chocolate that makes a big difference. Because it’s gluten free, many have asked for the recipe. Thank you Erin- this is a real gem!5 stars

  6. I just took this out of the oven after baking for 25 minutes. For some reason the torte became very lumpy and one part cracked. Followed the directions EXACTLY as written. It is cooling in the pan now, so we shall see how it turns out. But I am worried it will not be worthy of serving to my guests. Any suggestions as to why this happened?3 stars

    1. Hi Mark, It’s so hard to say what might’ve happened without being in the kitchen with you, but it’s possible that your oven runs a little hot which might of caused the crack. I hope you were still able to enjoy it!

  7. Made this last night for dinner with friends – so friggin good! The recipe is so simple and met the extensive dietary restrictions my friend has. This is absolutely going to be my go-to treat yourself hen occasions call for a dessert ❤️❤️❤️

    I couldn’t add almond extract (allergies), but kahlua (coffee rum liquor) tasted great with it.5 stars

  8. I have made this following the recipe by the book a couple of times and it is a 100% WINNER and has turned out perfect both times! The family is coming over Sunday to celebrate my wife’s birthday and our chef son has volunteered to make a dinner of some of her favorite things … so I am getting off easy. So I offered to make this for dessert because I know she loves it and she was all in. One question I do have … I have easier access to Salted Kerrygold butter. Would using salted butter make all that much difference in this recipe? Would appreciate your advice Erin. Thanks.5 stars

    1. Hi Bill! So glad you enjoy the torte recipe! I think it might add a subtle salty taste to it, but I really do think it depends on each persons preference. We all have different taste when it comes to how we taste salt. If you decide to make it with it, let me know how it goes!

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