This easy (and I mean easy) Flourless Chocolate Torte 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 youโre 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.
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 thatโs guaranteed to please. Iโve tried a few different recipes over the years, but todayโs 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.
Flourless Chocolate TorteโThe 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), โYou 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!โ
Up until the moment this Flourless Chocolate Torte entered my life, I would have told you my go-to, back-pocket dessert was thisย 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 Iโve ever baked. The ingredients are stirred together in a single bowl, itโs flexible (as Kenzie stated, โYou can add whatever you want! I usually do rum.โ), and since flourless chocolate torte is a gluten free dessert, itโs a good recipe to bring to gatherings where you arenโt sure of the guests’ dietary restrictions.
Thus far, Iโve brought Kenzieโs 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 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 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 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.
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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I have made this recipe many times and always with the same excellent results and comments of oh my or yummy or just mmmmmmmm. We have experimented with various flavors such as orange zest which was very good. You can’t miss with this one. The one thing I never do is put this in the fridge cold changes the texture.
Hi Robert! So glad you enjoyed the recipe! Thank you for this kind review!
This is an amazing gluten free, decadent dessert that tastes like you spent hours slaving in the kitchen. I have received rave reviews for this recipe and it is my go-to!
Hi Kristi! So glad you enjoyed it! Thank you for this kind review!
Hi! I’ve made this a few times for my gluten-free friends and it’s always a hit! I am looking to make again, however, I was wondering what your thoughts would be on doing mini, individual tortes? Either in cupcake liners or a greased muffin tin? How would you adjust temp/time?
Hi Carolyn, I have only tested the recipe as written. I will say a couple of readers have tried smaller versions, one even did mini ones and had success. You can find her comments in the comment section. Hope this helps!
Followed the recipe to the T, but it turned out as a chocolate soufflรฉ. I was hoping for a more fudgy texture. It was a really good soufflรฉ though!
Iโm sorry this recipe didnโt turn out as you hoped, Jillian. Unfortunately, itโs so hard to say what mightโve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it wouldโve been a hit for you too!
Could I replace eggs with unsweeten applesauce?
Hi Brian! I am afraid not. This cake depends on eggs for the right structure and flavor.
I have made this dessert many times now and it is always delicious. It disappears so fast. I am a nurse and even the therapy department hear that I’ve brought a chocolate torte and they come runnin!
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
Made this for my son’s third birthday (he looooves dark chocolate). It was probably one of the best things I’ve ever eaten! I love that the ingredients are so simple. I didn’t have almond extract so I used a little extra vanilla. I baked it in the evening, kept it covered at room temperature and ate it the next day. So easy and so good!
Hi Caitlin! So glad you enjoyed the recipe! Thank you for this kind review!
This is my go to recipe for flourless torte. Itโs absolutely on point and I usually modify recipes but I donโt here!! Add the almond extract. It tastes like a high end French bakery. Not kidding!
Hi Syljcat! So glad you enjoyed the recipe! Thank you for this kind review!
Excited to try this today! I’m sure I’m missing something, but do you have a link for your recommended raspberry sauce? Thanks so much!
Hi Janiece! The link was in the post, but here you go: https://www.fifteenspatulas.com/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Hope you enjoy it!
The best decadent gluten free chocolatey cake ever. Perfectly fudgey, hits the zpot, and easy!
Hi Jazz! So glad you enjoyed the recipe! Thank you for this kind review!
Is there any sort of way to tell if the cake is done beyond the jiggle test? An internal temperature or something? I keep pulling it when I think it’s only slightly jiggly and it still turns out almost liquid in the middle – and the amount of butter and chocolate that goes into this cake makes it a little hard on my wallet to keep trying until I get it right.
Hi Lera, If your oven is heating properly at 375 degrees 30-35 minutes is what I recommend based on the recipe. It sounds like yours wasnโt 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. ! Itโll firm up a little more when refrigerated too. Hope this helps!
Hi!
Can I make this with coconut sugar instead of regular granulated sugar?
Hi Terry! I actually bake with coconut sugar fairly frequently, and to be completely honest with you, I wouldnโt recommend it for this recipe. I think the grainy texture would throw off the silkiness of the cake. Itโs 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. Youโre 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!
I made this for dessert on Christmas, and took it to a family dinner. It came out perfectly. Thank you for writing such a detailed recipe and how the batter should look at each stage. Everyone loved it!
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review!
Looks delicious.
Question: Is the “good quality dark chocolate” semi sweet or baking chocolate without sugar?
Thank you.
Hi Deborah! You’re looking for a chocolate with a high percentage (65% or higher) of cocoa in it. Typically found in bar chocolate not bagged chocolate chips. Hope this helps!
Something went terribly wrong with my cake. I spent a lot of time and ingredients making this cake for a birthday party and the bottom was burnt and the inside was still a pudding texture…not at all set. When I compared it to other Flourless chocolate cake/torte recipes, I see the cooking temps range from 325 degrees to 350 degrees and the cooking time to be from 45 minutes to an hour, so perhaps the 375 degrees is too hot, or maybe it’s my oven.
A Flourless Chocolate cake is one of my “go to’s” to bake for a lovely occasion and I do like to try different recipes, but this one was not successful for me. Fortunately, I had time and just enough ingredients to try another recipe and all went well. I will definitely try it again though using lower temps and longer cooking time as the flavor is wonderful.
Hi Sandi! Iโm sorry you had trouble with this recipe, Bean. Unfortunately, itโs so hard to say what mightโve gone wrong without being in the kitchen with you. I hoped it would of been a success for you.
Another person chiming in to say I’ve made this many times and love it (more) every time! I’ve tried some minor tweaks re: flavoring and they’ve all turned out well. I like it best with more almond and less vanilla extract, and a big “splash” of coconut rum (~1/4 cup?). Delicious doesn’t begin to describe this torte and, more often than not, I have everything on hand to make it last minute (because…chocoholic). Thank you!
Hi Connie! So glad you enjoyed the recipe! Thank you for this kind review!
Could I make this with cocoa powder instead of chocolate?
I am in a small town in Mexico & cannot get chocolate, just cocoa powder.
Hi Shauna! I’ve only tested the recipe as written so it would be hard to say. If you decide to experiment, let me know how it goes!
Have you or any other commenters ever used JUST EGG rather than eggs? Wondering what the success rate would be?
Hi Shea! I don’t believe so but leaving this comment here in case anyone else wants to chime in!
I’ve been searching for a chocolate torte recipe that uses an egg replacement. I’ve heard good things about Red Mill’s. I’m going to try it and see what happens. It’s so hard finding a gluten free moist but fudgy cake recipe that is also eggless. I tried JUST EGGS this morning with your recipe but the outcome was very ‘oily’ lots of butter floating on top and had a separated consistency. Looked nothing like your pictures…lol