Flourless Chocolate Torte
Easy (and I mean easy) flourless chocolate tortes like today’s recipes 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 will make it the perfect guest at many gatherings. If you’re unsure of your ability in the kitchen, are looking for a dessert you can make ahead (and even freeze!), or if chocolate is the language of your soul, this Flourless Chocolate Torte recipe is sure to be a devoted companion of yours too.
Because flourless chocolate tortes are so easy to make (we are talking one bowl and less than 15 minutes of prep here, friends!), they are 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 chocolate almond torte recipe is unquestionably the best I’ve baked. It’s thicker and richer than other flourless chocolate cakes I’ve tried, and it has a subtle almond flavor that makes it positively addictive.
The recipe belongs to my friend Kenzie, who served it at an engagement party we were hosting for one of our girlfriends. When I asked her more about it, Kenzie told me (in her 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!”
Now this Flourless Chocolate Torte will be my back-pocket dessert too. Honestly, 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 it is gluten free, it’s a good recipe to bring to gatherings where you aren’t sure of a guest’s 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 (as if such a thing were possible) and all leftovers were quickly spoken for and sent home on paper plates.
Then, this past weekend, I made a second Flourless Chocolate Torte for a girls’ Christmas party I hosted. I cut it into very small, very innocent-looking squares, arranged them on a cake plate, then observed quietly as every bite was devoured.
Whether or not you’ll be celebrating Christmas on Sunday, I hope your weekend is as sweet and soul-satisfying as a slice of this simple but exquisite Flourless Chocolate Torte.
Tools I used to make this recipe:
Flourless Chocolate Torte
The BEST Flourless Chocolate Torte. Easy, impressive, and SO decadent. A touch of almond extract makes this recipe special. {gluten free}
Yield: 18 slices (a little goes a long way!)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients:
- 9 ounces good-quality dark chocolate (65% or higher), finely chopped
- 9 ounces (18 tablespoons) unsalted butter (Kenzie recommends European-style, such as Kerrygold)
- 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
Directions:
- 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 up to 1 day in advance and stored in the refrigerator. To freeze, 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 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?
Adapted from my friend Kenzie’s Chocolate Torte
// All images and text ©/Well Plated.Nutrition Information
Serving Size: 1 (of 18)
- Amount Per Serving:
- Calories: 270 Calories
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 103mg
- Sodium: 28mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 21g
- Protein: 3g
Did 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!
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!
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.
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.)
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!
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!