Flourless Chocolate Torte
Chocolate torte is an irresistibly decadent but easy dessert, perfect for special celebrations, holidays, and…honestly, any day that ends with “y”.
This easy (and I mean easy) Flourless Chocolate Tortes recipe and I are long and faithful friends. Its silky-smooth texture, sinfully chocolaty flavor, and ability to be easily adapted to different tastes, toppings, and flavors makes it the perfect guest at any gathering. If you’re unsure of your ability to make an impressive dessert, are looking for a dessert you can make ahead (and even freeze!), or if chocolate is the love language of your soul, this easy chocolate torte recipe is sure to be a devoted companion of yours too.
Flourless Chocolate Torte—The Go-To Dessert Recipe
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-tos 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 torte 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 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 Torte 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 Torte 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 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, 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!).
I also love to serve this Flourless Chocolate Torte with raspberry sauce, which 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).
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.
Final recipe note: 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 Flourless Chocolate Torte
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 — 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.
Recipe 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 Information
Amount per serving (1 (of 18)) — Calories: 270, Fat: 20g, Saturated Fat: 12g, Cholesterol: 103mg, Sodium: 28mg, Carbohydrates: 24g, Fiber: 1g, Sugar: 21g, Protein: 3gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
FLOURLESS CHOCOLATE TORTE IS MY VERY FAVORITE ANYTHING! I am definitely going to treat myself to this dessert after the holiday because for all the preparation I’ve done, I can eat some now and freeze the remainder to be pulled out when my post-menopausal self needs some serious chocolate therapy! Thanks for the recipe! Can’t wait!
Thanks, Tami! I hope you absolutely love this recipe!
Erin,
Is the dark chocolate supposed to be sugar free? Getting ready to make for gourmet club.
Amarilis, you want bittersweet chocolate, NOT sugar free or unsweetened. I like around 70%. I hope you all enjoy it!
This is a bit on the high calorie side for me, but it sounds absolutely delicious. When we go on cruises, the flourless chocolate cake is a dessert I can never say no to. So I’m saving this recipe in case I need to bake a cake at some point…
It’s so hard to resist! I hope you love it if you do end up trying it, Susan! :)
The fact that these cakes are flour-less is what I think makes these cakes look so moist. Yum! Photography is brilliant as well. I myself am still trying to get those icing sugar dusting shots to look that good (: as always good work
Awh, thank you so much!
Quick question, we’re away from home for Christmas and I have limited kitchen tools with me. Though we did bring a springform pan! (Doesn’t everyone travel with one?!) Do I need a hand mixer to beat the eggs in? Thanks Erin!
Sue, first of all I LOVE that you travel with a springform pan! As far as the mixer, the beauty of this cake is that all you need is a wooden spoon. Just stir away, and you will be good to go. I hope you enjoy it!
hey girl- this looks amazing! Yummy! Merry Christmas!
Does it need that much sugar? Seems excessive. Have you tried with half?
Hi Jessica! This is the only way I’ve ever made the cake, so I can’t speak to the affect that significant of a reduction would have. The sugar is necessary both for texture, and to balance the bitterness of the chocolate. You could certainly cut out some of it, though I wouldn’t go all the way down to half. Maybe start with three fourths of the original amount, and take it from there.
I will go with just a cup next time. i think that would be ok. although our fam have cut out a lot of sugar, this did not seem overly sweet.
Thanks for weighing in, Viktorija!
I made this and it is divine! I checked it at the 30 minute minute mark and it wasn’t done. Baked a little longer but pulled it when the top started to crack, but it still was jiggly in the middle. And after letting it cool for about 40 minutes it was still runny when I sliced it. Is is possible to overbake??
Hi Cindy, yes, it is possible to overbake this, but it sounds like yours wasn’t quite done if it was runny in the middle. Every oven cooks a little different, which is why I recommend going by the visual cues where it jiggles slightly in the middle but not a lot. I’m glad you enjoyed it regardless! It’ll firm up a little more when refrigerated too.
This looks absolutely fabulous, and I love that it’s so easy to make! Adding this to my to-bake list for sure!
Is this actually gluten free? The post on Pinterest said it was
Hi Lindsay, great question! Yes, the recipe is naturally gluten free because there’s no flour. (If you or someone you’re cooking for has a severe reaction to gluten, it’s always a good idea to double-check the other ingredients to make sure they’re produced in a gluten-free facility too.)
Please be careful adding alcohol to this if it needs to stay gluten free as a lot of liquor has wheat, barley, & rye in them.
Hi Mary, yes, you can certainly leave the alcohol out if you need this cake to be gluten free.
Can this be made without a springform pan?
Absolutely, Cydney! You can use a regular 9-inch round pan. When it’s done, invert it onto a plate, then turn in back right side up. It won’t look quite as pretty, but it will still taste great! I hope you love it!
When you made it for the party and cut it in squares did you still cook it in the springform pan? I was thinking a square pan might make it easier but didn’t know. Any tips would be great, small bites go quicker than whole slices!
Hi Stacy! I still did it in the springform pan for easy removal. Some bites were square, some were freeform :)
My coworker is turning 60 next week and I volunteered to make a cake for her forgetting that she is gluten-free.
I stumbled across this recipe on pinterest and figured it would be perfect for the occasion. I just made a “practice” torte and my family loves it! This will probably be a new go-to recipe for parties and potlucks, especially if I know that someone there will be gluten-free.
I’m so glad to hear this, Annie! Thank you so much. I appreciate your taking the time to leave this note, and I hope your coworker loves the cake!
Will be making this on Monday for my boyfriend! He ia very excited!!?
I hope you both love it, Kristen!
Has anyone tried making this in cupcake cases!?
I am very limited on my kitchen equipment now I live in Mexico, haven’t stocked up yet but really want to make this!
Thanks :-)
Hi Anna! I have not tried that. I would be worried about the cake sticking. You could try greasing the pan VERY well, then once they have baked, run a dull knife around the edges and gently invert them onto a plate. You’ll want to cut the cooking time down by quite a bit, but since I’ve never tried the recipe this way, I’m afraid I can’t advise a bake time. If you decide to experiment, I’d love to hear how they turn out!
Hi again
I made the cupcake version quite successfully! They tasted good they just sunk a bit in the middle, but I put some cream and raspberriesto hide the hole and they looked good!! Thanks for the recipe!x
Thanks so much for reporting back, Anna! I’m glad to hear they turned out!
This looks like the perfect Valentine’s day treat for my bf! As for serving, what do you recommend? Warm, room temp, etc.?
Hi Penelope! I recommend room temperature for serving, though it’s also good cold. I hope you enjoy it!
I just made this a couple days ago, and it turned out AMAZING! I served it with sliced strawberries and powdered sugar. We both loved it – the almond extract was the perfect addition. He kept asking for more and ended up eating 3 slices! It tastes just as good served cold the next day. Thank you so much for this wonderful recipe – I’ll definitely be making this often!
YAY Penelope! That’s awesome to hear the recipe was a winner! Thanks so much for taking the time to leave this wonderful review. :)
I feel obligated to tell you that I just finished making another torte for my bf (okay, and for myself too, if we’re being honest). We LOVE this served cold :)
If there was a Nobel Prize for baking, this recipe would take the cake (pun totally intended)!
Thank you so much, Penelope! :)
This cake sounds wonderful and I can’t wait to make it. I’m having a craving and want to make it NOW. I haven’t used white sugar in years and wonder if you think coconut sugar could be substituted. I think it’s usually 1:1 recommended when substituting sugars. The texture is a little grainier than white sugar.
I only have a 4 oz bar of Ghirardelli Chocolate baking bar (unsweetened). Is it supposed to be unsweetened? Can I add powdered cacao powder to make 9 ounces. Maybe I need to run to the grocery store?
Hi Laura! I actually bake with coconut sugar fairly frequently, and to be completely honest with you, I wouldn’t recommend it for this recipe. I think the grainy texture would throw off the silkiness of the cake. It’s one of those recipes that is indulgent, and you kind of have to embrace it. If you do decide to experiment with coconut sugar, I would suggest mixing into the batter, then letting it sit for several minutes to absorb. You’re likely to have better results that way. If you decide to play around with the recipe, I would love to hear how it turns out!
Glad someone asked about using coconut sugar! Perhaps it would give the cake a better texture if the coconut sugar was powdered first by giving it a whirl in a blender … or by using Swerve powdered “sugar” – supposed to be measured like regular sugar – instead of regular granulated sugar. I’ve used Swerve for making frosting, and it was very good –with no weird aftertaste! Thanks for posting your delicious recipes .. I love them. Will write back to you after I try out the above tweaks. ♡
> • • <
I’d love to hear how it goes Carol, thank you!
I made this amazing torte this weekend! I was so afraid it was going to taste like chocolate eggs…And it actually tasted like heaven!! Perfect for the chocoholic! Purely decadent!! I actually liked it cold instead of warm. I will keep this recipe in my back pocket too! Thank you for sharing it. I found you on Pinterest.
Hi Cher, I’m so happy to hear you enjoyed the torte! I like it cold too. Thank you so much for sharing this awesome feedback.
I made these (fabulous!) tortes using mini cupcake wrappers and sucanat. I made them as directed above, except that before melting the chocolate, I mixed the sucanat with two of the eggs to melt. I filled them about two-thirds full, and bake them at the instructed temperature, for 15 minutes. The above recipe made well over two dozen mini cupcakes size tortes. The texture is perfectly smooth, so yes, sucanat!
I’ve never made a torte before, so I’m not sure how done they should be. They are very moist. Is this the way they should be?
Very good, thank you for sharing!
I’m so glad you enjoyed the recipe, Laurie! Thanks for reporting back on how they turned out with sucanat and as cupcakes! It sounds like yours turned out perfectly—the cake is DEFINITELY moist, fudgy, and almost like a chocolate ganache or truffle!
I made this for Valentines Day and was a but disappointed when I followed the directions to a tee, but when i cut into it, the middle was mushy. I threw it in thmy fridge over night and dug in the next day, and wow it was heavenly. Smooth, creamy, rich, yum! In short, i love this recipe, but recommend letting it set in the fridge for a couple hours before serving.
I’m so happy to hear you enjoyed it, Jenny! If it was still runny/goopy, it sounds like it may have needed a few more minutes in the oven or perhaps to cool a bit more before serving. But I’m glad it turned out after chilling it! Thanks for reporting back!
Hi, I’m having a dinner party for 10 hungry adults. Will this torte be big enough? Thanks
Hi Taryn, I do think this is big enough for 10! The servings won’t be huge, but the torte is ultra rich, so a little goes a long way. You could always serve each slice with a scoop of vanilla ice cream. A salted caramel ice cream would be quite delicious with it too!
I have made it twice this week! Everyone that has had it loves it! I’m sure I’ll be making it again for the FF’s I work with. You know FF’s, can’t resist food! Thank you.
Wow, Stacy, I’m so thrilled that you enjoy the recipe! Thanks for sharing this lovely review. :)
Hi! Can I use semi-sweet or bittersweet chocolate with this sugar, or must I use baking (unsweetened) chocolate? Thanks!
Hi Joanna, in the ingredient list I recommend 65% or higher dark chocolate, so a semisweet or bittersweet chocolate around that range will be great!
Hi Erin,
This looks absolutely amazing!!!
When beating the eggs, what do you use; kitchenaid, electric hand mixer or a whisk?
Thanks, Avi! I did it the old-fashioned way with a wooden spoon and a little elbow grease! You can definitely use an electric hand mixer if you’d like, but it isn’t necessary.
Hi Vicky, it does sound like something might have been missed in the recipe, though it’s hard for me to say what without being in the kitchen with you. Using a larger pan than called for (10 inch instead of 9 inch) may have effected things too. My one other thought is that it might have overcooked in the end if the top was hard. The skewer should come out moist, but not completely covered it batter—the torte continues to set as it cools. If you do try again, I hope it goes better next time.
Can I omit the almond extract? If I do, should I double the vanilla? Thanks!
Hi Krista! You can definitely omit the almond extract. I’d suggest leaving it out, then doing 1 1/2 teaspoons of vanilla extract. I hope you love the torte!
I tried this today and had a lot of butter leakage while it was cooking and the middle never set had to throw it away :( I put it all in my electric mixer but I think may have over beaten as it defiantly didn’t look thick batter but the more mixed it the worse it was looking! Is this better to do by hand???
Hi Helen, I’m sorry this happened! I’m stumped because this is the first report of leaking or lack of thickness I’ve heard. I think the overbeating absolutely could have affected the texture of the ingredients, and it’s possible that the butter and chocolate were also melted together on too high a heat, since that can sometimes cause separation too. I do mix it by hand when I make it. I hope it turns out next time if you do give it another try!
I made this with carob since I am allergic to chocolate and absolutely loved it! The flavor and texture is just outstanding. I posted about it on my blog and would love if you stopped by :) http://piesandplots.net/flourless-chocolate-torte-sundaysupper/
Your torte turned out beautifully, Laura! Thanks for giving the recipe a try and sharing how it went with carob!
Hi Erin! I made this recipe today and cooked it as directed and the center was incredibly undercooked… any suggestions for how to know when to take it out?
Hi Hilary, it does sound like your torte needed more time to bake. I watch for a slight jiggle in the very center—it shouldn’t be completely set, but it shouldn’t be wobbly all over either. Cooling it completely and chilling it in the fridge also helps it set up. I hope that helps if you do give it a try next time!
I made this as my contribution for my daughter’s group prom dinner. Apparently the feedback was great. I was told the majority thought this was the best dessert they had ever tasted. Full disclosure, I accidentally :) used 12 oz of chocolate – 8oz semi-sweet and 4oz bittersweet. I also used a tad less sugar than the recipe called for. I made a raspberry sauce to go with it. Only regret was I didn’t get to taste it myself, but, I now know I need to make it again in the near future. Thanks!
p.s., looking at the other reviews, I also had the torte leak butter from the pan. Not sure why that is. I mixed by hand. Seemed to be worth the clean up though. :)
Rachael, thanks so much for reporting back! I’m glad to hear that the torte was a hit and that the extra chocolate turned out to be a happy accident! ;) I hope you’ll have the chance to make it again for yourself sooner rather than later!
I needed a recipe to include GF guests and came upon this one. WOW! Everyone absolutely loved it. Even though it’s mostly butter, rich chocolate, and eggs, it didn’t have that heavy feel to it that so many chocolate desserts have. I didn’t have to make any altitude adjustments for Denver-it turned out perfect. What I really loved was how simple this was. Everyone thought it took me all day to make, where it really only took about 15 minutes to put it together! I served the cake with a small dollop of fresh whipped cream and a few raspberries. YUM!!
WOOHOO Marla! I’m so excited to hear that everyone loved this cake. Thank you so much for giving the recipe a try, and I truly appreciate your taking the time to leave this excellent review!
Tastes amazing! The only issue I had was that the Center sank as it cooled so it didn’t look as pretty as the pictures. I’ll have to figure out a clever disguise if I want to serve it whole in the future.
I’m so glad you enjoyed the cake! Mine dipped a bit in the middle too…all the better for putting a big dollop of whipped cream on top! Thank you so much for taking the time to leave this great review!
I want to make this for a party I’m hosting. Do you know if it would freeze welll? I’m trying to make as much in advance as I can and this looks like a perfect recipe.
Hi Faye, yes, it will freeze well! TLet it cool completely, wrap it tightly in plastic, and freeze for up to 3 months. You’ll want to thaw it overnight in the fridge and dust with powdered sugar just before serving. I hope you enjoy!
Amazing recipe! I wIll definitely be making this again! Since the recipe called for a little almond flavoring, I added Amaretto for a little more almond taste and served it with fresh strawberries! Yum! Thanks!
The amaretto sounds AMAZING Deb! I am so happy you loved this recipe. Thanks for trying it and for taking time to leave this wonderful review!
Hi Erin,
so your torte has found its way to the Czech Republic.
I made it yesterday. I did make some changes that I thought you might like to hear about. Firstly, we reduce the sugar content of ALL USA and UK cake recipes by half because we don´t sweeten as much as you guys do. (still this cake was a tad too sweet so next time I´ll reduce another 20g of sugar) I used dark baking chocolate, that is slightly sweetened, and that is maybe where the problem arose. ALSO, I added 250g of full-cream cream cheese because I needed to get the richness down a bit. I had to bake it about 15m longer but I eyeballed it all the time. The result was really good! The cake was creamy and silky smoothe served about 3 hrs after baking. Today we had some with coffee, the cake was in the fridge over night, and the taste was eeven better. Thankx stax and I will try it without cream cheese next time just to see the difference.
Juli, how amazing that this recipe has traveled around the world. I am so happy that you tried and enjoyed it. Thank you for taking time to share your tweaks too!
This was the most gorgeous torte. I live south of Sydney in Australia and we went to a friends place for a BBQ last night. I made this torte to take. It was so easy, but 100% on taste. Thanks so much. This will be my ‘go to’ dessert now. I served it with fresh raspberries and mascarpone cheese. To die for!
HOORAY Hillary! I’m so glad the recipe was a success and enjoyed by all! Thanks so much for giving it a try and sharing how it went! :)
I thnk something went wrong! maybe I burned the chocolate and butter? because at 30 minutes, the top had some liquid floating around?! Hoping 5 more minutes helps, and an overnight refrigeration.
Hi Kari, I’m afraid that’s what might have happened, because when the chocolate gets too hot, it separates and is really hard to get back together. I hope you are still able to enjoy the cake!
I’ve made 2 similar chocolate torts but this recipe and another recipe looked more cakelike texture and I was hoping for creamy fudgelike texture. I used organic sugar which wasn’t ultra fine but use it in all baking. Tried to not overbake, but could this be the reason for texture results?
Hi Annette, it does sound like it may have been overbaked by a few minutes. The key to the fudgy texture is to take it out when it still looks slightly underdone. I hope you still enjoyed it!
It looks delicious. Thank you.
Thank you so much!
So I have food allergies and cannot have dairy or eggs. Do you think a substitute like coconut oil would work? I have an egg substitute also. I’m also grain & nut free. Yeah, it’s frustrating finding recipes. ?
Hi April, unfortunately, I don’t have any experience making those swaps. Since the butter and eggs are such large parts of the recipe, it’d be a major experiment to substitute them, and I don’t know that the cake would turn out. I’m sorry I can’t be of much help there!
I get married in less than two weeks and am planning on making many tortes instead of wedding cake. I was so excited to find this recipe. I plan to make a practice cake tomorrow. Before I do that, I have alterations I would like advice on;
1) I cannot have cane sugar. So I plan to make it with coconut sugar.
2) They will all be cooked and served in glass pie pans. (How to prevent sticking ?)
3) Can I use ghee instead of butter? I promised everyone paleo desserts.
Thank you so much!
Hi Celina, I really appreciate that you want to give this recipe a try, especially for something as special and important as your wedding! I’m afraid that this is a number of changes I simply have not tested and thus cannot recommend. If you want to experiment before the big day, I’d suggest using your best judgement based on other swaps you’ve made and tried in the past. Or if you can find a recipe that is already tested and more similar to what you are wanting to make elsewhere, that also might be an even better idea, since this recipe wasn’t intended for pie pans or to be paleo. I’m sorry I can’t help more!
Do you think this would be able to be made into cupcakes?
It looks so good, but I have a request for gluten free cupcakes and this would be tasty for everyone involved, instead of singling out one gluten free cupcake on the side.
Thanks!
Hi Kira, I haven’t tried it myself, but if you scroll up through the comments, you’ll see that a few readers have successfully made this as cupcakes and shared info about how! I hope you enjoy them!
Several people in my family are GF. I made the recipe exactly as stated. It turned out GREAT!
Everyone loved it.
Served it with vanilla ice cream and Ina Garten’s Raspberry Sauce.
This recipe is a keeper – will make this again.
Joyce, I’m thrilled to hear the recipe was a hit for you and your family! Thanks so much for taking the time to report back!
This was fantastic – very decadent. I added 1/2 teaspoon of espresso powder. Finished with a dusting of cocoa and gold flake. Made it first thing in the morning brought it to a friend’s for lunch. Winner!
Riley, I am so happy to hear you enjoyed it. The gold flake sounds gorgeous. Thanks so much for trying the recipe and taking time to leave this kind review!
I first found this recipe in a cookbook of French cooking. My daughter is a great lover of chocolate so this has been a favorite birthday cake do hers. I was thrilled to find this cake sized up to a larger pan. I now have two grandsons who like their mother, love chocolate so more cake is necessary! This cake is exactly like the one I have been making – perfect!!! Thank you for doing the necessary experimenting.
Hooray! I’m so glad this recipe was the perfect size for you, Melodie. Thanks so much for taking the time to leave this kind comment!
I halved the recipe and it fit well into 3 mini springform pans (each just under 4 inches in diameter). They were perfectly cooked after 19 minutes. SO delicious! I only used 3 eggs since using half of an egg seemed silly. I also didn’t use almond extract so I slightly increased the vanilla.
They sound perfect, Jen! Thank you so much for giving it a try and sharing your notes!
Hi Erin!
I made this recipe last night but had some trouble with separation (clearish layer at the bottom). Could this be from not mixing well enough? Or possibly not cooking long enough? The husband approved, but I would like to get rid of that pesky layer!
Thanks,
Marissa
Hi Marissa, it sounds like the batter didn’t fully incorporate or that possibly the chocolate got too hot during the melting stage and separated. I’m glad to hear it still was enjoyed, but I hope that helps for next time!
This is just brilliant! Thank you. I followed the recipe and it turned out better than I could have imagined. I found it even better after 24 hours in the fridge. Served with berries, vanilla ice cream and fresh cream. Enough for about 12 delicious servings. I’ll be making it again in a few weeks for a dinner party.
Hooray Aideen! I’m so glad you enjoyed the recipe. Thanks so much for taking the time to leave this wonderful review!
I plan on making this for Thanksgiving . Can you please suggest a good brand of chocolate . thank you .
Hi Elizabeth! I adore Lindt and Guittard (both are so good!); Ghirardelli is not *as* high quality but is still excellent. I hope you all love it!
I plan on making this tonight but just realized I bought salted Kerrygold butter. Do you think that will be an issue? Looking forward to trying this recipe out!
Janie, Kerrygold butter is DELICIOUS. You’ll have great results! If it is salted, I’d reduce the amount of salt in the recipe. 1 stick of butter has roughly 1/3 teaspoon salt (give or take) so use that as a guide.
Can I substitute applesauce for half amount of the butter?
Hi Cynthia, unfortunately, I don’t have any experience making that swap. Since the butter is such a large part of the recipe, it’d be a major experiment to substitute it, and I don’t know that the cake would turn out. I’m sorry I can’t be of much help there!
You mentioned your friend adds rum to this recipe. Sounds delicious! How much does she use? Any particular kind, like dark or light or a specific brand?
Hi Anne, my friend doesn’t have a specific amount and just adds a splash. I think you could experiment with a few tablespoons. And it’s whatever rum you’d like—dark or light would work well here!
What size pie pan and what temperature/cooking time would you recommend for half of the recipe? I’m taking it to a small brunch (4 people) so the entire thing would be a bit too much. :)
Hi Laura, a 6-inch springform pan should work for a half recipe—it’s just about exactly half of a 9-inch as the recipe calls for. I would bake it at the same temperature but start checking early (maybe at 20 minutes) since you want to make sure this cake doesn’t overbake. I haven’t tried it this way myself, so unfortunately I don’t have any specifics. I hope you enjoy the recipe!
Hi Em, I’m sorry to hear you didn’t enjoy the torte. While many people have tried it and enjoyed it, everyone has different tastes! I know it’s disappointing to try a new recipe and not love it, so I truly wish you would have enjoyed this.
Do you think brown sugar or coconut sugar would work for this?
HI Brooke! I would actually stick with regular sugar for this recipe. It will dissolve the most finely and its cleaner flavor will let the taste of the chocolate really shine through!
Hi! Would a dairy free butter work for this? One of my guests cannot have dairy and I would hate to make something delicious turn out bad with the substitute :)
Hi Juni! I’m not sure, as I’ve never tried. Unfortunately, however, I think you wouldn’t be able to make it even with dairy fre butter because chocolate has dairy too. I’d recommend one of these dairy free recipes instead: https://www.wellplated.com/category/recipes-by-diet/dairy-free/
This recipe is AMAZING. I’ve always loved chocolate tortes but this is by far my favorite. I did a bit of alterations, I thought 1-1/2 cups of sugar was a bit too much and I did 1-1/4 cups and I thought it was perfectly sweet! I also added some rum, cinnamon and a pinch of salt!
Sarah, I’m so glad to hear the recipe was a hit! Thank you so much for giving it a try and for taking the time to leave this great review!
getting ready to make this torte. do I hand wisk each egg when adding to mixture?
Hi Sue, I use a wooden spoon for this recipe, but yes, you should add the eggs one at a time and stir to fully incorporate each egg into the batter before adding the next, as listed in step 3. I hope you enjoy the torte!
Has anyone tried using coconut oil in place of some of the butter?
Making this today but don’t want to mess with it too much!
Thanks
Nancy, I haven’t heard of that swap being tried here. I think if you just do part of it, it could work, but do keep in mind that it will impact the flavor. This recipe has very few ingredients, so each of them really counts. To be completely safe, I would stick with the recipe as written. I hope you enjoy the torte!
I’m dying to make this recipe! I have all the ingredients on hand except the parchment paper. Is it necessary?
Hi! You do run the risk of the cake sticking if you don’t use parchment paper. I’d really generously butter and flour the pan (or use cocoa powder instead of flour so the cake doesn’t turn out white on the edges). I hope you enjoy!
Would it be good to use Maple Syrup or Honey as a substitue for the granulated sugar?
Hi Destiny! Unfortunately, I can’t recommend that swap as it will make the torte very liquidy and change its flavor too. Sugar gives this both sweetness and structure, and while honey/maple syrup can help with the sweet, unfortunately I fear the texture won’t come together properly.
Sounds delish!! But if I wanted to use stevia or splenda in place of the 1.5 C of sugar, how much would I use. I’m trying to do the low carb thing so… Thanks!! ?
Hi Kristen! I’m sorry, but I really can’t recommend this swap, since I’ve never tested it this way and I think they would give the cake a very different flavor and texture. Instead, I’d suggest trying one of these healthy dessert recipes: https://www.wellplated.com/category/recipes-by-diet/healthy-sweet-treats/
Thanks Erin. I may still make your recipe anyway. Sounds so good. I tasted one flourless chocolate torte (or something) and it was amazing!!! You have so many good looking recipes. Just saw that mint chocolate chip cookie…. Omg… I really have to try that. I LOVE mint and chocolate together. :o)
hey girl- this cake looks amazing!
THANK YOU so much Shawnna!
Wow!! Looks so fudgy and delicious!! Love it (:
This looks amazing! Why is the European style butter preferred?
Hi Vanessa! European style butter is especially high quality and delicious. Since the recipe has so few ingredients, using good quality for each really gives you an amazing final product.
I can’t wait to try this! What is the texture on the bottom like?
Hi Suzanne! It’s rich, fudgy, and almost ganache like throughout the whole piece.
I will definitely try this recipe at one of our upcoming dinner parties. It sounds delicious!
I hope you love it Peggy! It always hits the spot for us!
What Size double boiler did you use?
Hi Tania! I used a medium/large glass mixing bowl that fit easily over my saucepan of simmering water. That does the trick :)
So I made this tonight and sadly I must have done something wrong. The texture came out grainy not fudge and fell apart, reminded me of coffee grounds. The butter leaked through my springform pan and the house was full of smoke. I scooped a piece into a bowl and put some caramel and ice cream on it.. popped the rest in the fridge…
What did I do wrong? My batter was not thick like yours in the video.
Oh no Tania! Unfortunately, without my being in the kitchen with you, it’s hard for me to stay. Every recipe step is really important, from removing the chocolate from the stove before it melts all the way, to letting it cool down before you add the eggs, to making sure the eggs are added one at a time, to really, really continuing to stir it until the batter becomes glossy (which does happen eventually!). To me, it sounds like the ingredients definitely were not incorporated properly, but it’s hard for me to pinpoint where. If you decide to try again, I hope this advice will be helpful and that it goes better!!
The same thing happened to me on my first try. My problem was that I forgot to add the sugar! Lol.
Oh no! I hope you loved the recipe if you decided to give it another shot!
Love your site and this recipe looks yummy!
I plan on making it tomorrow and coincidentally saw a very similar recipe in the April issue of Good Housekeeping. They are similar in ingredients (eggs, butter, chocolate, sugar, extracts) although the measurements differ slightly – however, theirs adds a cup of unsweetened cocoa powder. Would you mind educating me on how this would make the cake/torte different?
Thanks!!
Hi Karen! Since I’ve never baked that Good Housekeeping cake before, I’m afraid I can’t give you specific advice. I’m sure both are very chocolatey and delicious! My guess is that this one would be silkier, since it doesn’t have any flour or cocoa powder in it at all, while the Good Housekeeping one might be more like a brownie. That’s really just a guess though!
Thanks! Eventually I will try both. One can never eat too much chocolate!
Now THAT is a perfect plan Karen. I hope you love the cake!
I made this last night, as a novice baker, and it couldn’t have been easier. My girlfriend said it was literally the best chocolate cake she thinks she has ever had. I ended up leaving it in the oven at 190C for 30 minutes (with a check at 25 minutes) and your instructions, from the way the batter looks when ready, to how the center jiggles when done were spot on. A couple questions from the instructions: 1. Will it keep longer in the fridge than one day or do I need to freeze any remaining after 1 day? 2. Is there a recommended method to adding some sort of raspberry sauce or marmelade to the center baked into the torte? Thanks for the awesome recipe and one of my first total successes with baking.
Hi Greg, I’m so glad to hear it turned out well and that you enjoyed the cake! The cake should be fine in the fridge for up to 3 days, but I’d recommend freezing it after that. I’ll clarify the recipe notes! For your second question, I can’t recommend baking sauce or jam directly into the cake because I’ve never tried it myself, and it would definitely alter the texture of the batter and probably make it too liquidy. It would be delicious on top though! If you decide to play around and experiment with the recipe on your own, I’d love to hear how it turns out.
I’ve made this a couple times now and it always turns out amazing. I’ve recengly had to go dairy free — do you think coconut oil would be an okay substitution for butter???
Hi Nichole! I’m so glad this recipe is a favorite, I’d actually suggest experimenting with a vegan butter option so that you get a similar flavor (I have never tried, but I think coconut oil might throw the flavor/texture off). If you decide to play around, I’d love to hear how it comes out!
https://imgur.com/a/G2QKT
One of the best tasting desserts I think i’ve made.
I used 1 9oz bar 70% dark chocolate with blood orange
1 50% ‘dark’ chocolate bar
1 ‘milk’ chocolate bar (percentage wasn’t listed)
added a little orange zest w/ the powdered sugar on top.
Thanks for sharing the recipe!
and oops those are 3oz bars each, not 9oz :)
Aaron, I’m so happy to hear it was a hit! Thanks for sharing your tweaks and taking the time to leave this awesome review!
is a spring form Pan absolutely required? or could a square Pan work? (if so, what size? ) I have the WORST luck with spring form.. Can’t wait to try this regardless!!
Hi Lisa, you can absolutely use a regular 9-inch round pan—when it’s done, invert it onto a plate, then turn in back right side up. It won’t look quite as pretty, but it will still taste great!
I just made this it was great. Much better than other recipes that call for cocoa powder. I stuck in one spoon of nutella and I’m planning to top it with a nutella gnache and Ferrero Rocher balls for Easter.
I love the Nutella idea, Carrie! I’m so glad you enjoyed the recipe!
How long will this be good for?? I want to make it for Easter but would like to make it I had of time.
Hi Sarah! This torte tastes great the next day, so you can make it 1 day ahead and refrigerate. For longer storage, I’d suggest freezing, then letting it thaw overnight in the refrigerator. I hope you enjoy it!
Hi,
This recipe is amazing but the cooking time time seems really off. I took it out at 35 minutes but it was very runny in the middle. I didn’t know what else to do so put it back in for 20 more minutes. It looks terrible but tastes amazing. I will still serve it and cover up the problems with whip cream and berries.
However, I can’t believe how off the cooking time is so off. Mine seemed closer to 45 to 50 minutes. My oven is usually pretty good with recipes. Any suggestions?
Hi Barb, it’s hard to give a specific answer since everyone’s oven seems to be slightly different. The time given is how long it took in my oven, and a few of the commenters have mentioned that it’s been right for them too. That said, any variation in the pan size (like if it was an 8-inch pan instead of 9-inch) or how your oven cooks can affect the baking time, which is why it’s best to go on the visual indicators instead of strictly based on time. I’m sorry I don’t have much specific advice to offer, but I hope you enjoyed the cake!
I had the same problem, I wasn’t sure what “jiggly but not completely set” meant so I took it out at 35 minutes. It probably needed 15 more minutes it was completely runny, more like pudding in the middle :/
Hi, do you line only the bottom of the pan or both bottom and sides? Thank you :)
Hi Lucy, I just line the bottom of the pan and make sure to grease everything really well.
This is an incredible torte! It is rich, dense but light and the almond and vanilla extracts give it a nice depth. I am sure it is even better with a little booze, but I haven’t tried that yet. It is my go to cake and everyone raves about it. Berries and whipped cream balance the chocolate out when serving it. It is so quick to mix everything up. It is deceiving based on how amazing it is how easy it is to prepare.
Melissa, YAY, I’m so happy to hear the torte is a winner for you! Thank you so much for taking the time to leave this review share how you serve it.
I highly recommend this recipe! It’s almost fool proof and is super easy to whip up – great for dinner parties or any occasion really. Thanks for sharing!
I’m so glad the torte is a winner for you, Kim! Thanks so much for taking the time to leave this wonderful review!
Good, but unfortunately it was way too runny in the middle. It probably needed 35-40 minutes so maybe I took it out too early at about 33-35 min. It was jiggly but I was worried about it over cooking. I used a regular 9 inch cake pan so maybe it does need a springform to set all the way?
Hi H, it does sound like it needed to be cooked longer if it was still runny in the middle. (The regular pan is fine to use!) I hope you were still able to enjoy the cake. It does firms up some when cold, so I would try serving it straight from the fridge!
Made this for a party at the lake house. It was great! Everyone loved it. I didn’t add the rum but added some powdered espresso. The top came out very cracked -maybe I should have added a water bath? Anyway, I solved that problem by letting it cool and then put in the fridge overnight. The next day, I just turned it over so the cracks were on the bottom so nobody knew. Then I added strawberries and whipped cream. Yum! thanks for posting this!
I am so happy to hear that the cake was a hit! And thank you for leaving this glowing review too. It means a lot!
Have made this several times and it was delicious. Is it possible to beat with an electric beater instead of by hand, and if so, for how long?
If I can only beat by hand, how long would you suggest? I may be beating it too long.
Hi Ellen! I’d just stick with good ol’ elbow grease (mix by hand) to make sure you don’t get too much air in the batter. Stir until the batter is thick and glossy as described. I’m so glad you all enjoy this recipe!
Hi Erin,
I made this dessert for a small pot luck dinner last night. I was a little nervous since it was SO easy, I was sure I’d left out a step! It was perfect! Rave reviews from all the guests. I served it with whipped cream and strawberries and it was a big hit!.
Thanks for the suggestion to leave the cake on the bottom of the pan for serving!
Mary, I am so so sooo happy to hear this! Isn’t it wonderful when the easy recipes turn out to be the most delicious?!
I don’t really care for chocolate cakes or brownies they are just too sweet for my taste. I cut down the sugar to 1 1/4 cup. Used 4 .5 oz of bakers chocolate and 4.5 oz of a high quality 80%cocoa dark chocolate. It is absolutely Amazing!!!!! I can’t get enough of it. Second day after being in the fridge it is perfection !!!and frozen as well. Whipped cream and raspberries. WOW. My daughter said its the best chocolate cake she has ever tasted :)
Yvonne, YAY!!! I’m so glad to hear you enjoyed it. Thanks for sharing your tweaks too!
Awesome recipe. Added cinnamon whip cream and it was a hit!
Linda, I’m so happy that you enjoyed the recipe. Thanks for sharing!
How long do they last because I need to make 20 for a sports team and I was wondering if I could make them ahead of time or if I should make them a couple days before?
Isabelle, the torte tastes great after a few days in the refrigerator and is easy to freeze, so it’s a great make ahead option. I hope you all love it!
I realise this isn’t the norm and I wouldn’t usually want to do it to a torte but I have a friends birthday coming up and wondered do you think this would withstand a white mirror glaze? Or a white chocolate coating/icing?
Cake sounds absolutely delicious
Amber, I’m not familiar with mirror glaze, but the cake does dip in the middle, so I’m thinking that may be problematic. A white chocolate drizzle could be nice though! I hope you enjoy!
I made this for my dad’s birthday and it was a great success! I cut down the sugar to one cup and it made no difference to the texture. I love how rich and creamy the center is, without being overly sweet and heavy. Thanks so much for the recipe!
YAY Lana! Thanks so much for sharing and happy b-day to your dad too! I’m honored that this was his treat :)
I plan to make this tomorrow, and I want to confirm that the chocolate I should buy is unsweetened. ( I assume it is because of all the sugar in the recipe!) Thank you
Hi Jocelyn! Unless a recipe specifically says “unsweetened chocolate” this would not be what I would recommend purchasing as it will be VERY bitter. For this recipe, I recommend around 70%. I hope you love it!
Has anyone tried making this with creme de cassis instead of the bourbon or rum?
Tara, I haven’t but I think that would be DELICIOUS!
Has anyone tried a dairy free version with coconut oil? Looking for a dairy free gluten free dessert option for a friend’s birthday!
Hi Sharee, this has been asked a couple of times, but I don’t believe anyone has actually reported back after trying it. I’d actually suggest experimenting with a vegan butter option so that you get a similar flavor (I have never tried, but I think coconut oil might throw the flavor/texture off). If you decide to play around, I’d love to hear how it comes out!
If I cut back butter by 2 tablespoons, since 2 cubes equals 16 tbl., (instead of the 18), does that change the results at all? Also, does using a little less sugar change the outcome, too?
This looks good, but don’t want it too sweet. How sweet does regular amount of sugar taste like in recipe?
Thanks!
Hi Mary Ellen, the way the recipe is written is the only way that I’ve tested it. I do worry it would be a bit drier. I think it’s worth it to go for the extra 2 tablespoons! The sugar is necessary both for texture, and to balance the bitterness of the chocolate. You could certainly cut out some of it, though I would only start with a slight reduction if you want to experiment. Again, the written amount of sugar is the only way I’ve tested it. I hope you enjoy it!
Think mine deviated somewhere… it seemed to separate int a brownie top and eggy chocolate mess on the bottom. Disgusting.
Hi Jules, it’s hard to know what may have happened without being in the kitchen with you. I know it’s disappointing to try a new recipe and not be able to enjoy it, so I truly wish this recipe would have come out!
So I made this exactly how it is stated, but I had some puffy parts in the middle while it was baking and it sunk a bit. Do you know how to stop that from happening? I also do live at high altitude…dunno if that makes a difference.
Hi Mia, some sinking is normal, but high altitude could have definitely affected it. Unfortunately I don’t have experience with high altitude baking, but an online search might give you some tips!
I made this and the butter kept dripping out the bottom of the spring form pan and created a very smoky environment in my home and the torte never got firm, it stayed soft. I followed the directions to a T so I’m not quite sure what could be different that mine did not get firm and the butter started oozing out of it creating a smoky environment in my oven.
Did anyone else have this experience?
I baked it longer in a different oven because it was still so squishy and all it did was drip more butter in the that oven and still never got firm.
Hi Eileen, unfortunately, without my being in the kitchen with you, it’s hard for me to stay what might have happened. Every recipe step is really important, from removing the chocolate from the stove before it melts all the way, to letting it cool down before you add the eggs, to making sure the eggs are added one at a time, to really, really continuing to stir it until the batter becomes glossy (which does happen eventually!). To me, it sounds like the ingredients may not have been incorporated properly, but it’s hard for me to pinpoint where. If you decide to try again, I hope this advice will be helpful and that it goes better!
Has anyone added Chili to this recipe for a bit of heat? I’ve tried this recipe tons of times and love it! I’m hoping to switch it up for a fiesta potluck at work.
Hi Amie, I don’t believe anyone has reported back with that tweak yet. If you decide to experiment, I’d love to hear how it goes. I’m so happy to hear you enjoy the recipe!
I made this for a Syrah wine tasting with my wine group last night and it was a huge hit!! I had to cook it slightly longer but it was absolutely delicious. Everyone wants the recipe! I added sea salt caramel chips & powdered sugar on top. The salty and sweet worked really well with the rich chocolate. Thank you!
Amy, that sounds to die for! I’m so happy you all enjoyed it. Thanks for sharing this wonderful review!
Will 100% cocoa unsweetened chocolate work in this recipe? It has lower fat content than semisweet I believe. Also, I plan to substitute a mix of non-sugars for the sugar – erythritrol, monk fruit, straight stevia powder, and a few drops of liquid sucralose (I mix different sweeteners to avoid a major off flavor). The combo will likely be less volume than sugar as only the erythritrol takes up much space. Think it will be ok?
Hi Susan! I don’t recommend unsweetened chocolate as it will make the torte bitter. I’ve never experimented with anything in this recipe other than sugar and don’t use these sweeteners my self, so I’m afraid I can’t advise you there either. You might want to find a recipe that’s developed for alternative sugars just to be safe. Otherwise if you do decide to play around, I’d love to hear how it goes!
How can I scale the recipe and cook time up to accommodate a 10-inch spring form pan? I hate to go out and buy a new pan.
Amber, I am afraid I can’t advise on that because I’ve only done it in a 9-inch! You could keep the recipe the same and just check on it several minutes early. The cake will be thinner but still have a yummy flavor.
Hiya! Love this recipe! I was wondering how you prevent the chocolate mixture from leaking from the bottom of the springform pan? Is that why parchment paper is used??
Hi Mia, I have never experienced leaking with this recipe, but if you know your springform pan is prone to leaks, you could try putting the pan on a sheet of foil and wrapping the foil tightly up the sides. The parchment paper is to help keep the bottom of the cake from sticking to the pan and help it release better.
I have no idea what kind of chocolate to buy. Would it be found with the chocolate chips? Or candy bars? Would it be found with baking chocolate next to the unsweetened chocolate? I want to make it for my son’s wedding reception coming up though I need to know ASAP. THANKS.
Yes, it will be sold in the baking aisle by the chocolate chips. Look for bittersweet chocolate (or chocolate around 70%) in bar form. Lindt and Ghirardelli are two great brands to try!
So chocolaty!!! this mouth-watering cake is must try …hope to make this soon at home
If you try it, I hope you love it!
Hi Erin,
I want to thank you for your recipe for the chocolate torte. It was so easy to make and turned out wonderfully! I sprinkled the powdered sugar on it, and it was delicious! I found the taste similar to fudge but much smoother. This definitely is a recipe I will make again and again to bring to future parties.
As I emailed you before Christmas, I don’t do dairy, so for the salt-free butter, I found a product by the name of, Becel. It’s salt-free and made with plant-based oils similar to a margarine. And it worked in a pinch. I also substituted organic coconut palm sugar for the granulated sugar. For the chocolate, I used 3 Lindt Excellence 85% chocolate bars from the candy section in the grocery store.
Next time, I will cut and plate the torte with a few berries. I think this will entice more guests to try it. Many of our guests may have thought it would be too sweet and have too many calories. But with the delicious taste and velvety texture of this torte, it is well worth trying even a small slice. And it presents beautifully.
Brenda, I am SO pleased to hear how much you all enjoyed this. Thank you for sharing your swaps (this will be very helpful to others) and the plating idea too. It means a lot, and I really appreciate the time you took to post this!
Made this tonight for NYE, it was truly so simple to make and worked perfectly! I added a little almond and vanilla to the fresh whipped cream topper and it was the perfect compliment. I had never made a torte and can’t stop bragging on this to everyone. Took me about 10min to prep in 1 pot (I did the butter and chocolate in a saucepan carefully on low then cooled and mixed the rest right in the pan) who doesn’t love a dessert that doesn’t create a load of dishes. Bonus it was perfectly cooked in 30. Love when a recipe truly turns out just like the pictures.
Nikki, this brings me so much joy to hear. THANK YOU and happy new year!
Have made this torte twice over the holiday season. The first time, everything was perfect, and perfectly delicious. I did chill it, and added a dark chocolate ganache along with a raspberry sauce, and it was a big hit. The second time, I used extra large eggs. I still used 7, although 6 would have worked better. The batter was much looser. The torte had to cook almost 20 minutes longer. The top cracked too much for me to cover it with ganache, so I flipped it over. It was very wet, but still firm enough to hold its shape. Then I froze it, added a thin layer of caramel I had left over from other baking escapades and topped it with a white chocolate ganache and raspberries. We served it cold. This, along with the raspberry sauce, was a gorgeous big “wow” dessert. This recipe is a keeper!
Leanne, I am so happy to hear it, and thanks for letting me know how it goes with extra large eggs too. The ways you served it sound delicious!
This was delicious and looked beautiful! I had a little trouble serving it though. The bottom was soft and it’s as hard to get a pie server between the torte and the parchment paper. Any tips? Thank you. I’ll definitely make it again! It’s as a hit!
Hi Kathleen! I have tried troubleshooting this before, and I am afraid there’s no easy answer! One thing you could do is precut the parchment paper into individual pieces, then pull it out gently from underneath the cake prior to serving, but this might be more work than it’s worth. I suggest making sure you use a very thin, flexible server so that you can wiggle it under the cake as easily as possible.
Hi Erin!
I’ve made this recipe dozens of times since I stumbled upon it and its a hit EVERY SINGLE TIME. Even my sister’s impossible-to- impress in-laws loved it! :D
I use a 9 inch springform every time, but I wanted to make a smaller version for my fiancee’s birthday. You had mentioned you scaled this recipe up to accommodate a larger pan, would you mind sharing the measurements from the original recipe?
Thanks so much!
Alicia, I’m so glad to hear this recipe is a favorite! I just looked and am afraid I no longer have the original proportions. You could try cutting the recipe down to three-quarters. Or if you have a 6-inch springform you could halve it. Sorry to not be of help with the original measurements!
I wanted to make this tonight to serve tomorrow but only have salted butter. Will that work? Thank you!
Hi Kate! Yes you can. It will have more saltiness to it, but I like my desserts that way, so I’d certainly take a big slice :)
Hi, I want to make this recipe with chocolate truffle ice cream sandwiched between two cakes. Do you have a recommendation for an icing to cover the whole thing? I’m making my friend’s birthday cake and she loves everything chocolate. Your cake recipe seems like a good fit with the ice cream but I thought I would check it could be served frozen too. I’ve read serving it cold was optimal but hadn’t read about serving frozen. Thank you so much!
Hi Michele! That idea sounds SO yummy, but I”m afraid the cakes would freeze rock solid, so you wouldn’t be able to bite into the sandwiches. I think it would be amazing with chocolate ganache and a scoop of chocolate ice cream on the side. The cake is VERY rich and chocolaty, so if you are going for chocolate overload, that would definitely do the trick. Happy Birthday to your friend!