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 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.

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

Because Flourless Chocolate Torte is so dangerously easy to make (we are talking one bowl and less than 15 minutes of prep here, friends!), it’s one of my go-to’s (along with Brownie Pie) for dinner parties or potlucks when I need a fast dessert that’s guaranteed to please.

I’ve tried a few different recipes over the years, but today’s is unquestionably the best flourless chocolate 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 BEST EVER Flourless Chocolate Torte. Silky, decadent, and so easy to make!

Flourless Chocolate Torte—The Go-To Dessert Recipe

The recipe belongs to my friend Kenzie, who served it at an engagement party we were hosting for one of our girlfriends last year.

When I asked her more about it, Kenzie told me (in her devastatingly charming Mississippi accent, no less), “You know how everyone needs a little dessert in their back pocket that you can whip up, take anywhere, and will always be a hit? This is mine!”

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

Up until the moment this Flourless Chocolate 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.

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

I’ve lost count of how many times I’ve made this Flourless Chocolate 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.

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

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

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

Flourless Chocolate Torte

4.75 from 127 votes
The BEST Flourless Chocolate Torte recipe. This easy chocolate torte is foolproof, impressive, and SO decadent. A touch of almond extract makes this recipe special. Perfect on its own or with ganache or raspberry sauce.

Prep: 15 mins
Cook: 30 mins
Total: 55 mins

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


  • 9 ounces good-quality dark chocolate 65% or higher, finely chopped
  • 9 ounces unsalted butter (Kenzie recommends European-style, such as Kerrygold) (18 tablespoons)
  • 1 1/2 cups granulated sugar
  • 7 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • If you are feeling dangerous: a few tablespoons rum or bourbon, or whiskey (Kenzie puts in "a splash")
  • Optional for serving: powdered sugar, berries, and/or sweetened whipped cream


  • Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
  • Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
  • Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
  • Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.


  • MAKE AHEAD: This recipe can be made in advance, cooled completely, and stored in the refrigerator, tightly wrapped, for up to 3 days. To store longer, let cool completely, press a sheet of plastic on top of the torte, and place in an airtight container. Freeze for up to 3 months. Let thaw overnight in the refrigerator. Dust with powdered sugar right before serving.
  • This recipe is an adaptation of my friend Kenzie’s Flourless Chocolate Torte. Her original recipe called for a slightly smaller cake in a regular 8-inch round pan that you bake, flip out upside down onto a plate, then turn back over to be right side up. I thought an easier way to achieve the same end would be to use a springform pan. Since springforms are usually sold in a 9-inch size, I scaled the recipe up a little to accommodate the larger pan size. A little extra chocolate torte is never a bad thing, right?


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

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Erin Clarke

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

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  1. OMG!! Simple to put together and absolutely phenomenal taste! Resist the urge to overcook it. Take it out when it’s still a bit jiggly even though your instincts tell you to cook it more. You will not be disappointed. Made a simple sauce with a frozen raspberries in a bit of sugar. This recipe is a winner.5 stars

  2. I love this recipe & have made it many times in the last year! Super easy & delicious 🤤
    I have made it also sugar & dairy free with monkfruit sweetener & country crock plant butter & it’s great! There’s also a powdered sugar that’s sugar free by Lakanto,
    I sprinkled on top.
    I have shared this recipe many times also 😉
    I wanted to share a photo, but don’t see where it’s an option 🤔5 stars

    1. Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review! Unfortunately there is not an option to share recipes on the site. You can share it on social media if you’d like!

  3. I’ve made this twice so far. It’s easy and amazingly rich and decadent! Everyone loves it and thinks it such a complicated recipe. Nope! The ganache on top is a must, although I plan to try it with a raspberry sauce. How do I alter the recipe for high altitude baking? We’ll be away on vacation, and we’ve been invited to a friends for dinner. I want to bring this with us, but I’m afraid to make it since we’ll be over 4000 feet altitude.5 stars

    1. Hi Terry! So glad you enjoyed the torte! Thank you for this kind review! I’m sorry I have no experience with high altitude baking so I am not able to advise on that.

  4. Made this the same week as my cities restaurant week. Had two other tortes and this one was by far the best!5 stars

  5. My daughter has made this several times. It is just amazing! She serves it with fresh raspberries, whipped cream and toasted sliced almonds.5 stars

  6. Love,love,love. Great for Passover. You k ow it’s good when people ask for the recipe.5 stars

  7. If I want to halve the recipe, what size pan can I use? I don’t have a small springform so could I use an 8” torte pan?

    1. Hi Meridith! Not having tried it myself, I have no idea how this would work or turn out. Other readers have halved the recipe but they’ve used a smaller size springform pan such as a 4 inch or 6 inch. If you decide to experiment, let me know how it goes!

  8. I wonder if anyone cooks beyond the 35 minutes. We’ll see how it comes out but after 35 minutes, but mine seems more than slightly jiggly. I didn’t dare cook longer since the top also is crusty so I’ll trust the recipe and then see how it turns out.

    1. It turned out great! I piut it in the fridge for a few hours and later on Easter, we had it for dessert. I was nervous about cutting into it, hoping it was fully done…and it was perfect. Delicous and I’ll be making it again. But I need to make it for company since it’s so good I’ll eat it all if it’s at my house :).

  9. I’ve made this before and it is outstanding! Though I have a few questions:
    1. I see that the recipe calls for 9 oz. of butter (Irish preferred). Since Irish butter only comes in 8 oz. (and is expensive) … I’m thinking that supplementing the extra ounce with regular butter won’t hurt things much. Do you agree?
    2. Aldi has an Irish butter that is very good (and pretty reasonable) but only comes salted … would using salted butter make that much of a difference?
    3. Same size issue with the baking chocolate … calls for 9 oz. but almost every type I have seen comes in 3.5-4.4 ounce bars. So again you would have to buy an extra one just to get another ounce or so. Will it make that much of a difference if you skimp a little and just use 2?5 stars

    1. Hi Bill! I would not recommend skimping on the amount of ingredients. You can use any kind of butter you prefer. I always use unsalted butter because salted butter does make certain dishes taste more salty then it should be. Hope you enjoy it!

  10. I’ve made this many times and it’s always a hit but, I’ve never added alcohol. I’m hoping to make this today for a Kentucky Derby party and would like to add Bourbon. How many Tablespoons should I add?

    1. Hi Eileen! A few tablespoons would work. The amount is actually up to you! Hope you enjoy it!

  11. Looks like a fantastic recipe! My husband is not a fan of almonds. Could I omit the almond extract and replace with the splash of whisky?

    1. Hi Sandy! You can just 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!

  12. I’ve made this cake/torte 5 times now and it has been a smash hit every time!!!!
    Thank you for such an easy and brilliant recipe😊5 stars

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