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} Recipe at wellplated.com | @wellplated

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 BEST EVER Flourless Chocolate Torte. Silky, decadent, and so easy to make! Recipe at wellplated.com | @wellplated

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. Recipe at wellplated.com | @wellplated

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! Recipe at wellplated.com | @wellplated

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} Recipe at wellplated.com | @wellplated

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.com | @wellplated

Flourless Chocolate Torte

4.74 from 100 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!)

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

Serving: 1(of 18)Calories: 270kcalCarbohydrates: 24gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 103mgSodium: 28mgFiber: 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 wellplated.com 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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462 Comments

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  1. Very disappointing. Texture was not silken as I had hoped but cake-y and slightly oily. Followed the recipe as written and used Kerrygold butter per the recommendation. Unfortunate waste of some expensive ingredients. Also, the butter appeared to separate slightly from the batter mixture during baking and leaked out of my springform pan and all over the bottom of my oven. Huge mess and not worth it!!!

    1. Hi M, 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.

    1. Hi Patricia! I’ve only tested the recipe as written, but other readers have reported success with it. If you decide to experiment, I’d love to hear how it goes!

  2. The cake itself is lovely and easy to make. Great alternative for wanting something gluten free, and not floury. Yummy.

    Drawbacks; the picture of a slice for this cake makes for a 6th of the cake. Looking at the calories and sugar quantities at the bottom in the nutrition breakdown, cutting the portion size in this picture is 3x size of the 18 sliced cake their expecting you to cut; the sugar intake for a woman per day allowance, and 810 calories per slice if you cut it the size in the picture! The quantities are expecting you to cut into slithers to get the nutrition values at the bottom.

    So eat with (or without) care!4 stars

  3. My torte turned out perfectly. I followed directions exactly but used a 9″ round regular cake pan. It was done at 30 minutes in my oven.5 stars

  4. I made this for Valentine’s Day and it came out great! I didn’t have almond extract so I left that out and also reduced sugar to 1 cup as 1 1/2 cups seemed too sweet for my particular taste. Was really decadent and delicious, especially with raspberry sauce you linked and fresh raspberries! Will definitely make again!5 stars

  5. I made the chocolate torte for a birthday party. It was the best I have ever eaten. I did follow your recipe exactly. I used very good organic chocolate and Kerrygold butter. It was easy to make and turned out perfect. I have been asked to make another torte for another birthday party. I have my new go to special dessert. Thank you for a truly amazing recipe.5 stars

  6. Definitely going to try this recipe, sounds delicious! But I’m not sure I’m understanding “kcal”?
    270kcal divided by 18 servings is 15,000 calories per serving. That can’t be right?

  7. So I decided to make the recipe switching the sugar for Swerve. It turned out great! Only change I would make next time is use less Swerve. Maybe, 1 cup instead of 1 1/2.Its very rich and I can taste the dark chocolate chips. I used Ghirardelli dark chocolate. I also used a springform pan. Thank you!5 stars

  8. I made this following the recipe exactly. It was sooo good. I ended up cutting it into small pieces and putting in the freezer and having one piece after dinner each night. Was a great treat at the end of the day.5 stars

  9. Absolutely love this recipe and have made it many times. It has its place in our recipe collection! So good ?5 stars

  10. Made this yesterday and followed the directions exactly – However, the middle was still relatively jiggly and not set even at the 35 minute mark. I didn’t want to overbake so I took it out at that point. It had sunk down in the middle and continued sinking after it was removed from the oven. It never firmed up as it cooled so eventually once it was cool, I put it in the refrigerator hoping that would help it firm. I took it out this morning to cut and the center is still mushy but the edges are dry, which made it difficult to cut into slices without it falling apart and made a crumbly, gooey mess as I tried. (I’m not sure what I could/should have done differently? Baking longer would have made the edges way too dry and it’s not like I live at altitude or anything). I made this for a friend’s birthday and I really wish it would have turned out as picture perfect as the photos and videos, so to be honest I am a little disappointed especially considering all the rave comments and reviews. The taste is good though – Kind of like fudge or a very rich brownie with a different texture. But I do echo a comment below that it’s more cake-y than silky which isn’t what I was going for. I’ll try making the raspberry sauce tonight and hope to partially disguise the messiness of the individual slices.

    Another word to the wise as someone else mentioned – if you use a springform pan, the batter can leak out. I proactively put a larger pan underneath and I am glad I did because it did seep out the bottom and I would have had a big mess in the oven.3 stars

    1. I’m sorry you had trouble with this recipe, Bean. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. This cake does tend to sink a bit due to the lack of flour. I’m happy that you were still able to enjoy the flavor though!

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