This easy (and I mean easy) Flourless Chocolate Torte recipe (or flourless chocolate cake if you prefer—the two are the same) is silky-smooth, sinfully chocolaty, and can be easily adapted to different tastes, toppings, and flavors. If you’re unsure of your ability to make an impressive dessert, are looking for a dessert you can make ahead for a party (and even freeze!), or if chocolate is the love language of your soul (like those who love Chocolate Fondue), this easy chocolate torte recipe is sure to be a devoted companion of yours.

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

When people talk about a flourless chocolate cake, typically what they mean is a flourless chocolate torte like this one.

Torte is a bit more precise, since tortes are more dense and rich and typically do not contain flour (as in this recipe).

Cake. Torte. Whatever you want to call this recipe, it is a chocolate masterpiece!

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

I’ve tried a few different recipes over the years, but today’s is unquestionably the best flourless chocolate cake I’ve ever baked.

This recipe is thicker and richer than any other chocolate torte cake you’ll try, and it has a subtle almond flavor that makes it truly special.

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 cake entered my life, I would have told you my go-to, back-pocket dessert was this Chocolate Ganache Tart.

Although I do still love that recipe, today’s chocolate torte cake has some serious advantages.

First and foremost: this might be the easiest from-scratch dessert I’ve ever baked.

The ingredients are stirred together in a single bowl, it’s flexible (as Kenzie stated, “You can add whatever you want! I usually do rum.”), and since flourless chocolate torte is a gluten free dessert, it’s a good recipe to bring to gatherings where you aren’t sure of the guests’ dietary restrictions.

Thus far, I’ve brought Kenzie’s flourless chocolate torte to a four-person dinner party, where everyone had far too large of slices (or so we told ourselves when we were reaching for another) and what remained leftover was quickly spoken for and sent home on paper plates.

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 dessert since Kenzie shared the recipe with me.

Sometimes, I cut it into very small, very innocent-looking squares, arrange them on a cake plate, then observe quietly as every bite is devoured.

This set up works especially well for larger gatherings where guests are moving about, and any situation where polite company is likely to pretend that they are only having “just one small piece.”

One pieces, seven pieces. I won’t tell if you won’t!

This flourless chocolate torte tastes even better on the second day and is freezer friendly.

If you want to prep it in advance for a party, it’s an ideal make-ahead dessert.

Need to freeze leftovers for later (a.k.a. hide them from yourself?). This recipe has you covered there too.

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

How to Serve Flourless Chocolate Torte

This recipe is splendid on its own and needs little more than a light dusting of powdered sugar to shine. If you want to make it extra special, here are some ideas:

  • Flourless Chocolate Torte with Ganache. You can try serving the chocolate torte with ganache (here’s a stellar ganache recipe), but be warned it will be exceptionally, over-the-top decadent (not necessarily a bad thing!).
  • Flourless Chocolate Torte with Raspberry Sauce. Raspberry pairs beautifully with the chocolate. The raspberry sauce on top of these mini cheesecakes is lovely (I usually double it to make sure we have plenty to go around).
  • Mini Chocolate Tortes. I’ve had a few requests to make this recipe as mini chocolate tortes. I haven’t tried this yet myself, but one reader reported having success dividing the batter between three mini springform pans (each just shy of 4 inches in diameter) and baking for 19 minutes.

Flourless Chocolate Torte

4.75 from 143 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. Made this cake for a friend who can’t have gluten and it was so sickeningly sweet, it was inedible. I am an experienced baker and I had a feeling this would be the case with an enormous 1.5 cups of sugar!!! It looked beautiful but had to be thrown away.1 star

    1. I’m sorry this recipe wasn’t to your tastes, Lorraine. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  2. This has become my favorite torte recipe. I tweak it slightly depending on how many eggs I have on hand, as well as using honey instead of sugar. I’ve made with either sugar or honey, but everyone in our family prefers the honey one!5 stars

  3. Definitely less, I put it in to my taste. Also, I underbake mine for a truffle like center, meaning I take it out with more jiggle on center.

  4. So loved this torte …… made it for a gluten free friend and she has requested it for our next get together already 😊 I added a little rum and served with raspberries, delicious 😋5 stars

  5. I have made this many times over several years–It’s become my favorite birthday treat for myself and special occasions. I use a combo of 100% and 70% dark chocolate or 85% if I can find it as I prefer dark chocolate. I also use a bit less sugar—-1-1 1/4 cups depending upon the chocolate used. I’ve made it in larger pans (10 inch) and smaller ones and adjusted it. It’s always a hit! It freezes well and tastes exceptional with a simple raspberry sauce.5 stars

  6. I made this a while back and it was absolutely gorgeous but I only had it once it had cooled and was cold. Was just wondering if it is made ahead for a dinner party, can it be heated at all? As it the thought of it hot with ice cream sounds divine5 stars

  7. Hi Erin,
    I am a fairly experienced baker and followed all instructions. I baked for 37 minutes at 375 degrees and didn’t want to leave any longer as sides looked cooked. Middle was jiggly but top looked cooked. I thought maybe the cake would continue to harden after it was out of the oven. The cake also began to crack as it cooled, which made me think I could’ve overbaked. After cooling, I could tell the cake wasn’t cooked (I could see through the crack that the middle looked like pudding. Any idea where I went wrong? The only thing I did that wasn’t in the directions was put the springform pan on a cookie sheet in the oven to prevent leaking. The pan did leak a bit. (Also, my springform pan was dark colored, not aluminum colored.) Despite cooking 37 minutes, the cake is very underdone but tastes delicious. We will eat it because it is like a molten lava chocolate cake. Unfortunately, I can’t take it to the party tonight because cutting is a bit of a mess. Some questions:
    -why 375 and not 350 for cooking temp?
    -could my dark colored spring form pan be the culprit? The outside of the cake was very cooked (any longer in the oven and it would’ve burned).
    -was the cookie sheet a bad idea?
    Any suggestions for a better outcome next time? Thank you!

    1. I’m sorry to hear you had trouble with the recipe Deb. My only guess is that it needed to cook just a little longer if it was pudding like. (Did it not set up as it cooled?)

  8. I have made this torte so many times now I have lost count! If I use a gas oven, I can’t depend on the bake time being consistent, but even if it comes out a little “underdone” in the center, it is still crazy delicious! I have made this for birthdays, holidays, thanks yous, and any other occasion you can think of…even the non occasion. Thanks for an easy, amazing treat!5 stars

  9. I love your recipes Erin. I’ve made your flowerless chocolate torte at home a few times and it is delicious. But now I’m planning to make it for a chocolate cooking class in a convection oven.

    Do you have any experience with convection ovens? I typically turn down the temperature 50° and bake for the same amount of time, watching them closely at the end.

    Any advice?

    1. Hi Robin! So glad you enjoyed it! No I’m sorry I do not have any experience with convection ovens. I’d love to know how it goes for you!

  10. I’ve been making flourless chocolate tortes for years, they’re always great and get raves, but they have varied in complexity. Some have been a pain. The simplicity of this one is what attracted me and I made it exactly as written the 1st time – it turned out great! I have made it again and simplified the ingredients more – it’s still great! Here’s what I did.
    I used one whole 10 oz bag of Ghirardelli 60% Chocolate chips; 2 whole sticks butter (salted or unsalted); reduced the sugar to 1 cup sugar; 7 eggs room temp. Everything else is the same- I followed the how-to part recipe as written. I always melt my chocolate in the microwave on defrost – works great. And – I did put Kaluha in mine. I used a 9 inch spring form pan and baked it at 375 for 32 minutes. Perfecto. Thanks for the recipe to start with!!

  11. I made this torte for the third time this weekend and and it is the third time that it was a hit. I have used anywhere from 70% ot 99% kakao and it always works out great with 1.5 cups (285g) granulated sugar. I did the 2 TBSP dark rum this time and it definitely gives it a nice little flavor boost. Thank you for this recipe.

    I also wanted to leave a comment in the hopes it buries the very rude and uncalled for one that is inexplicably at the top of the list. If the person is such an experienced baker they should have just adjusted the recipe accordingly.5 stars

  12. I made this torte for the third time this weekend and and it is the third time that it was a hit. I have used anywhere from 70% to 99% kakao and it always works out great with 1.5 cups (285g) granulated sugar. I did the 2 TBSP dark rum this time and it definitely gives it a nice little flavor boost. Thank you for this recipe.

    I also wanted to leave a comment in the hopes it buries the very rude and uncalled for one that is inexplicably at the top of the list. If the person is such an experienced baker they should have just adjusted the recipe accordingly.

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