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.
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
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 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
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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Great recipe!! It was a big hit at my last dinner party and making it again as we speak :) love that this can be made in advance! But I am wondering, can you make the “batter” ahead of time and simply bake when ready to enjoy? Would be nice to try it warm but also, don’t want to prepare with friends over.
Hi Anna! So glad you enjoyed the recipe! Thank you for this kind review! I’ve only tested the recipe as is and I am unsure of how it would work if making the batter ahead of time. If you decide to experiment, I’d love to know how it goes!
My mom and I try to make a new dessert to try every weekend. This look so simple and easy definitely on my list!
Hi Audrey! So glad you enjoyed the recipe! Thank you for this kind review!
I’m getting ready to make this torte and haven’t seen this question: do you use unsweetened or semi- sweet chocolate?
Hi Francine! I’d used semisweet! Hope you enjoy it!
The torte was rich and decandent. Everyone loved it , said it was resturant quality.
My only question is how do you prevent the edges from over cooking and drying out? Should the temp be lower? I used a 9″ springform pan.
Other than that my torte was amazing!!
Hi Peggy! So glad you enjoyed the recipe! Thank you for this kind review! I’ve not had a problem with the edges overcooking and I would not recommend lowering the temperature. Maybe just cook it a little less? Hope this helps!
I’m super excited I found this page again after making this recipe the first time around with AMAZING results. I added whiskey and orange zest as a treat for my husband’s birthday – and I mostly ate the whole thing it was SO GOOD. Thank you for sharing – it is a gem of recipe -easy, quick and as far as I can tell, pretty hard to mess up for how wonderful the result is!
Hi Ami! So glad you enjoyed the recipe! Thank you for this kind review and your feedback about additions!
Is it 9 oz of butter or 18 tablespoons? Those are quite different measurements
Hi Jillian! The weight is 9 oz. If using tablespoons, it’s 18. Hope this helps!
I made this 2 times so far , the first one cracked all around the edges and the second one cracked everywhere ! What am I doing wrong ? Everyone raved about how good it was and most asked for the recipe ! I want to make it again for another occasion but with out the cracks ! Suggestions?
Hi M! I would try pulling it out a little earlier. It seems like it might be over baking. Hope this helps!
Very high butter to chocolate ratio compared to other recipes. It was not chocolate-y enough for me.
I’m sorry to hear the recipe wasn’t to your taste, Helen. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Can you make this recipe into cupcakes?
Hi Doris! I have not tested this out myself so not sure how it would work. If you decide to experiment, I’d love to know how it goes!
I’ll be honest—I bastardized this recipe to an unforgivable degree. Butter became apple sauce and Greek yogurt. Eggs were half eggs, half aquafaba. Everything was reduced to what I predicted the 8-inch pan version was. And yet? This torte is luxuriously fudgy and delicious. I can’t imagine how lovely it would be if I actually had the proper butter and eggs.
That’s great to hear Erin! Thanks for the feedback!
I really love this recipe it is so yummy! Recently my sister needed some help with a graduation party and I made cupcakes with this recipe period I only put the cupcakes in for 10 minutes and then check them. They turned out great!
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on making them into cupcakes!
What a great idea! How many cupcakes did it end up making, if you don’t mind sharing? I love the idea of pre-portioned individual servings.
SOOO FUDGIN’ Good! Made this recipe for a birthday while distracted by my toddler. The cake took forever to cool off and had and eggy flavor while hot so I thought for sure I messed it up and even made a back up cake in the morning with less eggs. We’ll let me tell you after a day in the fridge this was the best , fudgiest most delicious cake ever. I added about 3 tablespoons of Jameson and it was simply perfection. I took it out of the fridge about 3 hours before serving and the texture was divine. Can’t wait to make this foolproof cake again!
Hi Lina! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve been making this for years, ever since I stumbled across it here. It’s a family favorite, & a favorite whenever I take it anywhere. I use Captain Morgan Spiced Rum to add more oomph, no one ever complains regardless of how little or much I splash into the batter!
Funny story: last Christmas, our daughter was meeting her boyfriend’s parents for the first time & wanted to bring a dessert to share, so she made this recipe. It was a hit, especially with her boyfriend. He loved it so much that he went to work & told his coworkers he’d marry her just for the torte! Lol! (Marriage was already on the table, this just sealed the deal.)
Hi Laura! Lovely story! :) So glad you enjoyed the recipe!!
I am going to make this recipe for the first time for company. Just not sure if the amount of butter. How many sticks of butter is 9 oz.?
Hi Mary! It’s 18 tablespoons. The butter should have it marked on the sticks. Enjoy!