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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

4.74 from 160 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 minutes
Cook: 30 minutes
Total: 55 minutes

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 or 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.

Video

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: 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 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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677 Comments

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  1. 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!

          1. This recipe is amazing! I like it best after its been chilled overnight. I made the raspberry reduction and it paired amazing with the torte. Ive made it twice now in less than a month and would feel confident bringing this to a get together. Truly simple and delicious.5 stars

  2. 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…

  3. 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

    1. I read recently in a recipe that applying sugar from a salt shaker works really well. Planning on making this torte very soon – looks awesome!

  4. 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!

    1. 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!

    1. 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.

    2. I will go with just a cup next time. i think that would be ok. although our fam have cut out a lot of sugar, this did not seem overly sweet.

      1. I made this and it is divine! I checked it at the 30 minute minute mark and it wasn’t done. Baked a little longer but pulled it when the top started to crack, but it still was jiggly in the middle. And after letting it cool for about 40 minutes it was still runny when I sliced it. Is is possible to overbake??5 stars

        1. Hi Cindy, yes, it is possible to overbake this, but it sounds like yours wasn’t 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. I’m glad you enjoyed it regardless! It’ll firm up a little more when refrigerated too.

  5. This looks absolutely fabulous, and I love that it’s so easy to make! Adding this to my to-bake list for sure!5 stars

    1. 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.)

      1. Please be careful adding alcohol to this if it needs to stay gluten free as a lot of liquor has wheat, barley, & rye in them.

    1. 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!

  6. 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!

      1. Yes Jo, it will be fine! I like to keep it in the fridge if I’m going to be storing overnight, but for serving, it tastes great at room temp.

  7. 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.5 stars

    1. 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!

  8. 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 :-)

    1. 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!

      1. 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

        1. Anna, I know it’s been a while since this post but do you recall what the modified cooking time was for the cupcake version of this? Thanks!

  9. This looks like the perfect Valentine’s day treat for my bf! As for serving, what do you recommend? Warm, room temp, etc.?

      1. 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!

        1. YAY Penelope! That’s awesome to hear the recipe was a winner! Thanks so much for taking the time to leave this wonderful review. :)

          1. 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)!

  10. 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?

    1. 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!

      1. Glad someone asked about using coconut sugar! Perhaps it would give the cake a better texture if the coconut sugar was powdered first by giving it a whirl in a blender … or by using Swerve powdered “sugar” – supposed to be measured like regular sugar – instead of regular granulated sugar. I’ve used Swerve for making frosting, and it was very good –with no weird aftertaste! Thanks for posting your delicious recipes .. I love them. Will write back to you after I try out the above tweaks. ♡

        > • • <

  11. 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.5 stars

    1. 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.

  12. 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!5 stars

    1. 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!

  13. 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.5 stars

    1. 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!

      1. I used Miyokos vegan butter and enjoy life dairy free chocolate chips. Not for a vegan (eggs!) but for someone who is lactose intolerant and to make it kosher for passover! Yum yum. I kept all proportions the same but it required about 45 minutes in the oven. Delicious and doesn’t feel like a dairy free gluten free dessert— it just feels like a lovely dessert!5 stars

    1. 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!

  14. 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. 5 stars

    1. Wow, Stacy, I’m so thrilled that you enjoy the recipe! Thanks for sharing this lovely review. :)

      1. Hi
        Is it possible for me to replace the butter with coconut oil or any nut butter to make it dairy free as well?

        1. Hi Aeysha, this has been asked a couple of times, but I don’t believe anyone has actually reported back after trying it. I’d actually suggest experimenting with a vegan butter option so that you get a similar flavor (I have never tried, but I think coconut oil might throw the flavor/texture off). If you decide to play around, I’d love to hear how it comes out!

  15. Hi!  Can I use semi-sweet or bittersweet chocolate with this sugar, or must I use baking (unsweetened) chocolate?  Thanks!

    1. 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!

  16. Hi Erin,

    This looks absolutely amazing!!! 
    When beating the eggs, what do you use; kitchenaid, electric hand mixer or a whisk?

    1. 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.

  17. 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.

    1. 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!

  18. 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???

    1. 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!

    2. I have chocolate ‘seize’ up on me only once and it sounds like that might have happened to you. It looks like it separates. It is caused if there is the slightest bit of water in with the chocolate when you melt it. Try it again!

  19. 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/5 stars

    1. Your torte turned out beautifully, Laura! Thanks for giving the recipe a try and sharing how it went with carob!

  20. 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?

    1. 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!

  21. 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. :)5 stars

    1. 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!

      1. This recipe is amazing! I love that I can make the day before I am going to serve it.nits actually better in my opinion. One question-the -parchment paper is tough to work with. Can I just butter the springform pan really well and skip the parchment paper?5 stars

    2. You’re so right when you said this cake is fool-proof! Even with a spring form pan that I didn’t realize WASN’T sealing anymore – – I was scooping batter back into the pan as it oozes out during baking?‍♀️–it STILL tasted amazing and was a huge hit at our Christmas party. I did reduced the sugar by 2 tbsp based on other reviewers suggestions, though. Thanks for another hit recipe!5 stars

  22. 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!!5 stars

    1. 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!

  23. 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.4 stars

    1. 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!

  24. 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. 

    1. 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!

  25. 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!5 stars

    1. 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!

  26. 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.5 stars

    1. 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!

  27. 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! 5 stars

    1. 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! :)

  28. 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. 

    1. 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!

  29. 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?

    1. 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!

  30. 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. ?

    1. 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!

  31. 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!

    1. 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!

  32. Do you think this would be able to be made into cupcakes?

    It looks so good, but I have a request for gluten free cupcakes and this would be tasty for everyone involved, instead of singling out one gluten free cupcake on the side.

    Thanks!

    1. Hi Kira, I haven’t tried it myself, but if you scroll up through the comments, you’ll see that a few readers have successfully made this as cupcakes and shared info about how! I hope you enjoy them!

  33. Several people in my family are GF. I made the recipe exactly as stated. It turned out GREAT!
    Everyone loved it.
    Served it with vanilla ice cream and Ina Garten’s Raspberry Sauce.
    This recipe is a keeper – will make this again. 5 stars

    1. Joyce, I’m thrilled to hear the recipe was a hit for you and your family! Thanks so much for taking the time to report back!

  34. This was fantastic – very decadent. I added 1/2 teaspoon of espresso powder. Finished with a dusting of cocoa and gold flake. Made it first thing in the morning brought it to a friend’s for lunch. Winner!5 stars

    1. Riley, I am so happy to hear you enjoyed it. The gold flake sounds gorgeous. Thanks so much for trying the recipe and taking time to leave this kind review!

  35. I first found this recipe in a cookbook of French cooking. My daughter is a great lover of chocolate so this has been a favorite birthday cake do hers. I was thrilled to find this cake sized up to a larger pan. I now have two grandsons who like their mother, love chocolate so more cake is necessary! This cake is exactly like the one I have been making – perfect!!! Thank you for doing the necessary experimenting.5 stars

    1. Hooray! I’m so glad this recipe was the perfect size for you, Melodie. Thanks so much for taking the time to leave this kind comment!

  36. I halved the recipe and it fit well into 3 mini springform pans (each just under 4 inches in diameter). They were perfectly cooked after 19 minutes. SO delicious! I only used 3 eggs since using half of an egg seemed silly. I also didn’t use almond extract so I slightly increased the vanilla. 5 stars

  37. Hi Erin!

    I made this recipe last night but had some trouble with separation (clearish layer at the bottom). Could this be from not mixing well enough? Or possibly not cooking long enough? The husband approved, but I would like to get rid of that pesky layer!

    Thanks,
    Marissa

    1. Hi Marissa, it sounds like the batter didn’t fully incorporate or that possibly the chocolate got too hot during the melting stage and separated. I’m glad to hear it still was enjoyed, but I hope that helps for next time!

  38. This is just brilliant! Thank you. I followed the recipe and it turned out better than I could have imagined. I found it even better after 24 hours in the fridge. Served with berries, vanilla ice cream and fresh cream. Enough for about 12 delicious servings. I’ll be making it again in a few weeks for a dinner party. 5 stars

    1. Hooray Aideen! I’m so glad you enjoyed the recipe. Thanks so much for taking the time to leave this wonderful review!

    1. Hi Elizabeth! I adore Lindt and Guittard (both are so good!); Ghirardelli is not *as* high quality but is still excellent. I hope you all love it!

  39. I plan on making this tonight but just realized I bought salted Kerrygold butter.  Do you think that will be an issue?  Looking forward to trying this recipe out!

    1. Janie, Kerrygold butter is DELICIOUS. You’ll have great results! If it is salted, I’d reduce the amount of salt in the recipe. 1 stick of butter has roughly 1/3 teaspoon salt (give or take) so use that as a guide.

    1. Hi Cynthia, unfortunately, I don’t have any experience making that swap. Since the butter is such a large part of the recipe, it’d be a major experiment to substitute it, and I don’t know that the cake would turn out. I’m sorry I can’t be of much help there!

  40. You mentioned your friend adds rum to this recipe. Sounds delicious! How much does she use? Any particular kind, like dark or light or a specific brand?

    1. Hi Anne, my friend doesn’t have a specific amount and just adds a splash. I think you could experiment with a few tablespoons. And it’s whatever rum you’d like—dark or light would work well here!

  41. What size pie pan and what temperature/cooking time would you recommend for half of the recipe? I’m taking it to a small brunch (4 people) so the entire thing would be a bit too much. :)

    1. Hi Laura, a 6-inch springform pan should work for a half recipe—it’s just about exactly half of a 9-inch as the recipe calls for. I would bake it at the same temperature but start checking early (maybe at 20 minutes) since you want to make sure this cake doesn’t overbake. I haven’t tried it this way myself, so unfortunately I don’t have any specifics. I hope you enjoy the recipe!

  42. Hi Em, 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 Brooke! I would actually stick with regular sugar for this recipe. It will dissolve the most finely and its cleaner flavor will let the taste of the chocolate really shine through!

  43. Hi! Would a dairy free butter work for this? One of my guests cannot have dairy and I would hate to make something delicious turn out bad with the substitute :)

    1. Hi Juni! I’m not sure, as I’ve never tried. Unfortunately, however, I think you wouldn’t be able to make it even with dairy fre butter because chocolate has dairy too. I’d recommend one of these dairy free recipes instead: https://www.wellplated.com/category/recipes-by-diet/dairy-free/

  44. This recipe is AMAZING. I’ve always loved chocolate tortes but this is by far my favorite. I did a bit of alterations, I thought 1-1/2 cups of sugar was a bit too much and I did 1-1/4 cups and I thought it was perfectly sweet! I also added some rum, cinnamon and a pinch of salt! 5 stars

    1. Sarah, I’m so glad to hear the recipe was a hit! Thank you so much for giving it a try and for taking the time to leave this great review!

    1. Hi Sue, I use a wooden spoon for this recipe, but yes, you should add the eggs one at a time and stir to fully incorporate each egg into the batter before adding the next, as listed in step 3. I hope you enjoy the torte!

  45. Has anyone tried using coconut oil in place of some of the butter?

    Making this today but don’t want to mess with it too much!
    Thanks

    1. Nancy, I haven’t heard of that swap being tried here. I think if you just do part of it, it could work, but do keep in mind that it will impact the flavor. This recipe has very few ingredients, so each of them really counts. To be completely safe, I would stick with the recipe as written. I hope you enjoy the torte!

    1. Hi! You do run the risk of the cake sticking if you don’t use parchment paper. I’d really generously butter and flour the pan (or use cocoa powder instead of flour so the cake doesn’t turn out white on the edges). I hope you enjoy!

    1. Hi Destiny! Unfortunately, I can’t recommend that swap as it will make the torte very liquidy and change its flavor too. Sugar gives this both sweetness and structure, and while honey/maple syrup can help with the sweet, unfortunately I fear the texture won’t come together properly.

  46. Sounds delish!! But if I wanted to use stevia or splenda in place of the 1.5 C of sugar, how much would I use. I’m trying to do the low carb thing so… Thanks!! ?

    1. Hi Kristen! I’m sorry, but I really can’t recommend this swap, since I’ve never tested it this way and I think they would give the cake a very different flavor and texture. Instead, I’d suggest trying one of these healthy dessert recipes: https://www.wellplated.com/category/recipes-by-diet/healthy-sweet-treats/

      1. Thanks Erin. I may still make your recipe anyway. Sounds so good. I tasted one flourless chocolate torte (or something) and it was amazing!!! You have so many good looking recipes. Just saw that mint chocolate chip cookie…. Omg… I really have to try that. I LOVE mint and chocolate together. :o)

    1. Hi Vanessa! European style butter is especially high quality and delicious. Since the recipe has so few ingredients, using good quality for each really gives you an amazing final product.

    1. Hi Tania! I used a medium/large glass mixing bowl that fit easily over my saucepan of simmering water. That does the trick :)

  47. So I made this tonight and sadly I must have done something wrong.  The texture came out grainy not fudge and fell apart, reminded me of coffee grounds.    The butter leaked through my springform pan and the house was full of smoke.      I scooped a piece into a bowl and put some caramel and ice cream on it..  popped the rest in the fridge…  

    What did I do wrong?  My batter was not thick like yours in the video.  

    1. Oh no Tania! Unfortunately, without my being in the kitchen with you, it’s hard for me to stay. Every recipe step is really important, from removing the chocolate from the stove before it melts all the way, to letting it cool down before you add the eggs, to making sure the eggs are added one at a time, to really, really continuing to stir it until the batter becomes glossy (which does happen eventually!). To me, it sounds like the ingredients definitely were not incorporated properly, but it’s hard for me to pinpoint where. If you decide to try again, I hope this advice will be helpful and that it goes better!!

  48. Love your site and this recipe looks yummy! 

    I plan on making it tomorrow and coincidentally saw a very similar recipe in the April  issue of Good Housekeeping. They are similar in ingredients (eggs, butter, chocolate, sugar, extracts) although the measurements differ slightly – however, theirs adds a cup of unsweetened cocoa powder. Would you mind educating me on how this would make the cake/torte different?
    Thanks!!

    1. Hi Karen! Since I’ve never baked that Good Housekeeping cake before, I’m afraid I can’t give you specific advice. I’m sure both are very chocolatey and delicious! My guess is that this one would be silkier, since it doesn’t have any flour or cocoa powder in it at all, while the Good Housekeeping one might be more like a brownie. That’s really just a guess though!

  49. I made this last night, as a novice baker, and it couldn’t have been easier. My girlfriend said it was literally the best chocolate cake she thinks she has ever had. I ended up leaving it in the oven at 190C for 30 minutes (with a check at 25 minutes) and your instructions, from the way the batter looks when ready, to how the center jiggles when done were spot on. A couple questions from the instructions: 1. Will it keep longer in the fridge than one day or do I need to freeze any remaining after 1 day? 2. Is there a recommended method to adding some sort of raspberry sauce or marmelade to the center baked into the torte? Thanks for the awesome recipe and one of my first total successes with baking.

    1. Hi Greg, I’m so glad to hear it turned out well and that you enjoyed the cake! The cake should be fine in the fridge for up to 3 days, but I’d recommend freezing it after that. I’ll clarify the recipe notes! For your second question, I can’t recommend baking sauce or jam directly into the cake because I’ve never tried it myself, and it would definitely alter the texture of the batter and probably make it too liquidy. It would be delicious on top though! If you decide to play around and experiment with the recipe on your own, I’d love to hear how it turns out.

  50. I’ve made this a couple times now and it always turns out amazing. I’ve recengly had to go dairy free — do you think coconut oil would be an okay substitution for butter???5 stars

    1. Hi Nichole! I’m so glad this recipe is a favorite, I’d actually suggest experimenting with a vegan butter option so that you get a similar flavor (I have never tried, but I think coconut oil might throw the flavor/texture off). If you decide to play around, I’d love to hear how it comes out!

  51. https://imgur.com/a/G2QKT

    One of the best tasting desserts I think i’ve made.

    I used 1 9oz bar 70% dark chocolate with blood orange
    1 50% ‘dark’ chocolate bar
    1 ‘milk’ chocolate bar (percentage wasn’t listed)
    added a little orange zest w/ the powdered sugar on top.

    Thanks for sharing the recipe!5 stars

    1. Aaron, I’m so happy to hear it was a hit! Thanks for sharing your tweaks and taking the time to leave this awesome review!

  52. is a spring form Pan absolutely required? or could a square Pan work? (if so, what size? ) I have the WORST luck with spring form.. Can’t wait to try this regardless!!

    1. Hi Lisa, you can absolutely 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!

  53. I just made this it was great. Much better than other recipes that call for cocoa powder. I stuck in one spoon of nutella and I’m planning to top it with a nutella gnache and Ferrero Rocher balls for Easter.5 stars

  54.  How long will this be good for?? I want to make it for Easter but would like to make it I had of time.

    1. Hi Sarah! This torte tastes great the next day, so you can make it 1 day ahead and refrigerate. For longer storage, I’d suggest freezing, then letting it thaw overnight in the refrigerator. I hope you enjoy it!

  55. Hi, 
    This recipe is amazing but the cooking time time seems really off. I took it out at 35 minutes but it was very runny in the middle. I didn’t know what else to do so put it back in for 20 more minutes. It looks terrible but tastes amazing.  I will still serve it and cover up the problems with whip cream and berries.
    However, I can’t believe how off the cooking time is so off. Mine seemed closer to 45 to 50 minutes. My oven is usually pretty good with recipes. Any suggestions?3 stars

    1. Hi Barb, it’s hard to give a specific answer since everyone’s oven seems to be slightly different. The time given is how long it took in my oven, and a few of the commenters have mentioned that it’s been right for them too. That said, any variation in the pan size (like if it was an 8-inch pan instead of 9-inch) or how your oven cooks can affect the baking time, which is why it’s best to go on the visual indicators instead of strictly based on time. I’m sorry I don’t have much specific advice to offer, but I hope you enjoyed the cake!

      1. I had the same problem, I wasn’t sure what “jiggly but not completely set” meant so I took it out at 35 minutes. It probably needed 15 more minutes it was completely runny, more like pudding in the middle :/

  56. This is an incredible torte! It is rich, dense but light and the almond and vanilla extracts give it a nice depth. I am sure it is even better with a little booze, but I haven’t tried  that yet. It is my go to cake and everyone raves about it. Berries and whipped cream balance the chocolate out when serving it. It is so quick to mix everything up. It is deceiving based on how amazing it is how easy it is to prepare.5 stars

    1. Melissa, YAY, I’m so happy to hear the torte is a winner for you! Thank you so much for taking the time to leave this review share how you serve it.

  57. I highly recommend this recipe! It’s almost fool proof and is super easy to whip up – great for dinner parties or any occasion really. Thanks for sharing!5 stars

    1. I’m so glad the torte is a winner for you, Kim! Thanks so much for taking the time to leave this wonderful review!

  58. Good, but unfortunately it was way too runny in the middle. It probably needed 35-40 minutes so maybe I took it out too early at about 33-35 min. It was jiggly but I was worried about it over cooking. I used a regular 9 inch cake pan so maybe it does need a springform to set all the way?4 stars

    1. Hi H, it does sound like it needed to be cooked longer if it was still runny in the middle. (The regular pan is fine to use!) I hope you were still able to enjoy the cake. It does firms up some when cold, so I would try serving it straight from the fridge!

  59. Made this for a party at the lake house. It was great! Everyone loved it. I didn’t add the rum but added some powdered espresso. The top came out very cracked -maybe I should have added a water bath? Anyway, I solved that problem by letting it cool and then put in the fridge overnight. The next day, I just turned it over so the cracks were on the bottom so nobody knew. Then I added strawberries and whipped cream. Yum! thanks for posting this!5 stars

    1. I am so happy to hear that the cake was a hit! And thank you for leaving this glowing review too. It means a lot!

  60. Have made this several times and it was delicious. Is it possible to beat with an electric beater instead of by hand, and if so, for how long?
    If I can only beat by hand, how long would you suggest? I may be beating it too long.5 stars

    1. Hi Ellen! I’d just stick with good ol’ elbow grease (mix by hand) to make sure you don’t get too much air in the batter. Stir until the batter is thick and glossy as described. I’m so glad you all enjoy this recipe!

  61. Hi Erin,

    I made this dessert for a small pot luck dinner last night. I was a little nervous since it was SO easy, I was sure I’d left out a step! It was perfect! Rave reviews from all the guests. I served it with whipped cream and strawberries and it was a big hit!.
    Thanks for the suggestion to leave the cake on the bottom of the pan for serving!5 stars

    1. Mary, I am so so sooo happy to hear this! Isn’t it wonderful when the easy recipes turn out to be the most delicious?!

  62. I don’t really care for chocolate cakes or brownies they are just too sweet for my taste. I cut down the sugar to 1 1/4 cup. Used 4 .5 oz of bakers chocolate and 4.5 oz of a high quality 80%cocoa dark chocolate. It is absolutely Amazing!!!!! I can’t get enough of it. Second day after being in the fridge it is perfection !!!and frozen as well. Whipped cream and raspberries. WOW. My daughter said its the best chocolate cake she has ever tasted :)5 stars

  63. How long do they last because I need to make 20 for a sports team and I was wondering if I could make them ahead of time or if I should make them a couple days before?

    1. Isabelle, the torte tastes great after a few days in the refrigerator and is easy to freeze, so it’s a great make ahead option. I hope you all love it!

  64. I realise this isn’t the norm and I wouldn’t usually want to do it to a torte but I have a friends birthday coming up and wondered do you think this would withstand a white mirror glaze? Or a white chocolate coating/icing?

    Cake sounds absolutely delicious

    1. Amber, I’m not familiar with mirror glaze, but the cake does dip in the middle, so I’m thinking that may be problematic. A white chocolate drizzle could be nice though! I hope you enjoy!

  65. I made this for my dad’s birthday and it was a great success! I cut down the sugar to one cup and it made no difference to the texture. I love how rich and creamy the center is, without being overly sweet and heavy. Thanks so much for the recipe!5 stars

  66. I plan to make this tomorrow, and I want to confirm that the chocolate I should buy is unsweetened. ( I assume it is because of all the sugar in the recipe!)  Thank you

    1. Hi Jocelyn! Unless a recipe specifically says “unsweetened chocolate” this would not be what I would recommend purchasing as it will be VERY bitter. For this recipe, I recommend around 70%. I hope you love it!

  67. Has anyone tried a dairy free version with coconut oil? Looking for a dairy free gluten free dessert option for a friend’s birthday!

    1. Hi Sharee, this has been asked a couple of times, but I don’t believe anyone has actually reported back after trying it. I’d actually suggest experimenting with a vegan butter option so that you get a similar flavor (I have never tried, but I think coconut oil might throw the flavor/texture off). If you decide to play around, I’d love to hear how it comes out!

  68. If I cut back butter by 2 tablespoons, since 2 cubes equals 16 tbl., (instead of the 18), does that change the results at all? Also, does using a little less sugar change the outcome, too?
    This looks good, but don’t want it too sweet. How sweet does regular amount of sugar taste like in recipe?
    Thanks!

    1. Hi Mary Ellen, the way the recipe is written is the only way that I’ve tested it. I do worry it would be a bit drier. I think it’s worth it to go for the extra 2 tablespoons! 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 would only start with a slight reduction if you want to experiment. Again, the written amount of sugar is the only way I’ve tested it. I hope you enjoy it!

  69. Think mine deviated somewhere… it seemed to separate int a brownie top and eggy chocolate mess on the bottom. Disgusting.

    1. Hi Jules, it’s hard to know what may have happened without being in the kitchen with you. I know it’s disappointing to try a new recipe and not be able to enjoy it, so I truly wish this recipe would have come out!

  70. So I made this exactly how it is stated, but I had some puffy parts in the middle while it was baking and it sunk a bit. Do you know how to stop that from happening? I also do live at high altitude…dunno if that makes a difference.5 stars

    1. Hi Mia, some sinking is normal, but high altitude could have definitely affected it. Unfortunately I don’t have experience with high altitude baking, but an online search might give you some tips!

  71.  I made this and the butter kept dripping out the bottom of the spring  form  pan and created a very smoky environment in my home  and the torte never got firm,  it stayed soft.  I followed the directions to a T so I’m not quite sure what could be different that mine did not get firm and the butter started oozing  out of it creating a smoky environment in my oven. 
     Did anyone else have this experience? 
     I baked it longer in a different oven because it was still so squishy and all it did was drip more butter in the that  oven and still never got firm.  

    1. Hi Eileen, unfortunately, without my being in the kitchen with you, it’s hard for me to stay what might have happened. Every recipe step is really important, from removing the chocolate from the stove before it melts all the way, to letting it cool down before you add the eggs, to making sure the eggs are added one at a time, to really, really continuing to stir it until the batter becomes glossy (which does happen eventually!). To me, it sounds like the ingredients may not have been incorporated properly, but it’s hard for me to pinpoint where. If you decide to try again, I hope this advice will be helpful and that it goes better!

  72. Has anyone added Chili to this recipe for a bit of heat? I’ve tried this recipe tons of times and love it! I’m hoping to switch it up for a fiesta potluck at work.5 stars

    1. Hi Amie, I don’t believe anyone has reported back with that tweak yet. If you decide to experiment, I’d love to hear how it goes. I’m so happy to hear you enjoy the recipe!

  73. I made this for a Syrah wine tasting with my wine group last night and it was a huge hit!! I had to cook it slightly longer but it was absolutely delicious. Everyone wants the recipe! I added sea salt caramel chips & powdered sugar on top. The salty and sweet worked really well with the rich chocolate. Thank you!5 stars

  74. Will 100% cocoa unsweetened chocolate work in this recipe? It has lower fat content than semisweet I believe. Also, I plan to substitute a mix of non-sugars for the sugar – erythritrol, monk fruit, straight stevia powder, and a few drops of liquid sucralose (I mix different sweeteners to avoid a major off flavor). The combo will likely be less volume than sugar as only the erythritrol takes up much space. Think it will be ok?

    1. Hi Susan! I don’t recommend unsweetened chocolate as it will make the torte bitter. I’ve never experimented with anything in this recipe other than sugar and don’t use these sweeteners my self, so I’m afraid I can’t advise you there either. You might want to find a recipe that’s developed for alternative sugars just to be safe. Otherwise if you do decide to play around, I’d love to hear how it goes!

  75. How can I scale the recipe and cook time up to accommodate a 10-inch spring form pan? I hate to go out and buy a new pan. 

    1. Amber, I am afraid I can’t advise on that because I’ve only done it in a 9-inch! You could keep the recipe the same and just check on it several minutes early. The cake will be thinner but still have a yummy flavor.

  76. Hiya! Love this recipe! I was wondering how you prevent the chocolate mixture from leaking from the bottom of the springform pan? Is that why parchment paper is used??

    1. Hi Mia, I have never experienced leaking with this recipe, but if you know your springform pan is prone to leaks, you could try putting the pan on a sheet of foil and wrapping the foil tightly up the sides. The parchment paper is to help keep the bottom of the cake from sticking to the pan and help it release better.

  77. I have no idea what kind of chocolate to buy. Would it be found with the chocolate chips? Or candy bars? Would it be found with baking chocolate next to the unsweetened chocolate? I want to make it for my son’s wedding reception coming up though I need to know ASAP. THANKS.

    1. Yes, it will be sold in the baking aisle by the chocolate chips. Look for bittersweet chocolate (or chocolate around 70%) in bar form. Lindt and Ghirardelli are two great brands to try!

  78. Hi Erin,

    I want to thank you for your recipe for the chocolate torte. It was so easy to make and turned out wonderfully! I sprinkled the powdered sugar on it, and it was delicious! I found the taste similar to fudge but much smoother. This definitely is a recipe I will make again and again to bring to future parties.

    As I emailed you before Christmas, I don’t do dairy, so for the salt-free butter, I found a product by the name of, Becel. It’s salt-free and made with plant-based oils similar to a margarine. And it worked in a pinch. I also substituted organic coconut palm sugar for the granulated sugar. For the chocolate, I used 3 Lindt Excellence 85% chocolate bars from the candy section in the grocery store.

    Next time, I will cut and plate the torte with a few berries. I think this will entice more guests to try it. Many of our guests may have thought it would be too sweet and have too many calories. But with the delicious taste and velvety texture of this torte, it is well worth trying even a small slice. And it presents beautifully.5 stars

    1. Brenda, I am SO pleased to hear how much you all enjoyed this. Thank you for sharing your swaps (this will be very helpful to others) and the plating idea too. It means a lot, and I really appreciate the time you took to post this!

  79. Made this tonight for NYE, it was truly so simple to make and worked perfectly! I added a little almond and vanilla to the fresh whipped cream topper and it was the perfect compliment. I had never made a torte and can’t stop bragging on this to everyone. Took me about 10min to prep in 1 pot (I did the butter and chocolate in a saucepan carefully on low then cooled and mixed the rest right in the pan) who doesn’t love a dessert that doesn’t create a load of dishes. Bonus it was perfectly cooked in 30. Love when a recipe truly turns out just like the pictures.5 stars

  80. Have made this torte twice over the holiday season. The first time, everything was perfect, and perfectly delicious. I did chill it, and added a dark chocolate ganache along with a raspberry sauce, and it was a big hit. The second time, I used extra large eggs. I still used 7,  although 6 would have worked better. The batter was much looser. The torte had to cook almost 20 minutes longer. The top cracked too much for me to cover it with ganache, so I flipped it over. It was very wet, but still firm enough to hold its shape. Then I froze it, added a thin layer of caramel I had left over from other baking escapades and topped it with a white chocolate ganache and raspberries. We served it cold. This, along with the raspberry sauce, was a gorgeous big “wow” dessert. This recipe is a keeper! 5 stars

    1. Leanne, I am so happy to hear it, and thanks for letting me know how it goes with extra large eggs too. The ways you served it sound delicious!

  81. This was delicious and looked beautiful! I had a little trouble serving it though. The bottom was soft and it’s as hard to get a pie server between the torte and the parchment paper. Any tips? Thank you. I’ll definitely make it again! It’s as a hit! 

    1. Hi Kathleen! I have tried troubleshooting this before, and I am afraid there’s no easy answer! One thing you could do is precut the parchment paper into individual pieces, then pull it out gently from underneath the cake prior to serving, but this might be more work than it’s worth. I suggest making sure you use a very thin, flexible server so that you can wiggle it under the cake as easily as possible.

  82. Hi Erin!

    I’ve made this recipe dozens of times since I stumbled upon it and its a hit EVERY SINGLE TIME. Even my sister’s impossible-to- impress in-laws loved it! :D

    I use a 9 inch springform every time, but I wanted to make a smaller version for my fiancee’s birthday. You had mentioned you scaled this recipe up to accommodate a larger pan, would you mind sharing the measurements from the original recipe?

    Thanks so much!

    1. Alicia, I’m so glad to hear this recipe is a favorite! I just looked and am afraid I no longer have the original proportions. You could try cutting the recipe down to three-quarters. Or if you have a 6-inch springform you could halve it. Sorry to not be of help with the original measurements!

  83. I wanted to make this tonight to serve tomorrow but only have salted butter.  Will that work?  Thank you!

    1. Hi Kate! Yes you can. It will have more saltiness to it, but I like my desserts that way, so I’d certainly take a big slice :)

  84. Hi, I want to make this recipe with chocolate truffle ice cream sandwiched between two cakes. Do you have a recommendation for an icing to cover the whole thing? I’m making my friend’s birthday cake and she loves everything chocolate. Your cake recipe seems like a good fit with the ice cream but I thought I would check it could be served frozen too. I’ve read serving it cold was optimal but hadn’t read about serving frozen. Thank you so much!

    1. Hi Michele! That idea sounds SO yummy, but I”m afraid the cakes would freeze rock solid, so you wouldn’t be able to bite into the sandwiches. I think it would be amazing with chocolate ganache and a scoop of chocolate ice cream on the side. The cake is VERY rich and chocolaty, so if you are going for chocolate overload, that would definitely do the trick. Happy Birthday to your friend!

  85. Thank you for your previous reply! Another question… What did you grease the pan and parchment with?

  86. Lots of questions! One more… In the prelude to the recipe, you mention “here’s a recipe for ganache” but there’s no link. I put it in the search bar and don’t see one. I’d love to make it along with this torte, please!

    1. Here’s the one I mean! (Whiskey is optional.) I’ll update the blog post too: https://www.wellplated.com/whiskey-cake/

  87. So excited to make this recipe for Passover! The only sugar I have at home is https://thrivemarket.com/p/wholesome-organic-cane-sugar?utm_medium=pla_smart&utm_source=google&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=012511405007&utm_term=na&gclid=CjwKCAjwhbHlBRAMEiwAoDA347YlLXynYR1MMPBEv8JpbIi7TH1lK9x2m6NrzUodj5OR_D6TZTiJvhoCqBgQAvD_BwE. Is cane sugar not granulated enough for this recipe?

    1. Hi Natalie! I have not tried that particular brand in this cake, but it looks like the same thing as granulated sugar. I hope you love the torte!

  88. Hi- also looking forward to making this recipe for Passover. Quick question, does the baking require a water bath? Every time I’ve made a flourless chocolate cake before the recipes recommend a water bath so wanted to double check.

    Thanks!

  89. I tried making this tonight but it came out ‘wet’. It was more cake-like than fudge-like. Not sure if that means it was under or over done? I checked at 30 mins and it was pretty jiggly so waited until 35 mins to take it out.

    1. Hi Ashley! If the cake was still wet and runny, it was likely still underbaked. The timing is just an estimate because everyone’s oven is a little different. You want a slight jiggle in the middle, but not sloshing or most of the cake to be jiggly. I hope that helps! If it’s slightly underbaked, it should firm up if you stick it in the fridge and still taste delicious. I hope you’re still able to enjoy!

  90. WOW!! So glad I found this stellar recipe! I wanted something sweet,but lower in carbs. I confess,I believe the nutritional concern went out the window when I proceeded to eat half the Torte! ? And you’re right–it’s better the second day. It came out perfectly the first time,and all I added was a dollop of beaten whipping cream mixed with a little orange flavoring(I adore orange and chocolate as a pairing!). I’m making another of these for Easter and planning on trying raspberry preserves….pardon my drooling! I’m a fairly seasoned baker–no pun intended!–but I love the simplicity of this recipe. Simple enough for a weekday, elegant enough to serve to company. Definitely a go-to!5 stars

    1. Melissa, I’m thrilled to hear you love this torte! Thanks for taking the time to share this review—that orange whipped cream sounds heavenly.

  91. I have made this several times to rave reviews but today’s iteration was a challenge. It had to be Kosher for Passover and dairy free, which means no butter! If you are ever in a similar situation, I substituted 1/2 Earth Balance buttery spread and 1/2 mashed banana and WOWZAA!! Simply amazing with that touch of sweetness from the banana. Also, since I think it’s sweet enough, I sprinkle Malden Sea Salt Flakes on the top, which gives it that salted chocolate deliciousness. I have also been known to drizzle homemade caramel sauce on it with the sea salt. I’ll just leave that one here for you to salivate over… :)5 stars

  92. Thanks for this wondrrful and easy recipe!  I made it last night for a Passover Seder and it was a huge hit.  Fyi I used Nestles dark chocolate  morsels (which are  not as high a cacoa percentage), but I threw in perhaps a tablespoon or two of Ghirardelli Dutch coocoa, to make it a little more chocolatey. I served it with a speinkle of powdered sugar and some blackberries. It was delicious and I will add it to my regular baking repertoire.  I’m thinking next time to add a splash of Cointreau as ai love the combination or orange with chocolate.  Thanks again!5 stars

    1. Stephanie, I am so pleased to hear you enjoyed the recipe. Thanks for taking time to let me know, I truly appreciate it!

  93. Question…. When you say “line the pan with parchment paper” are you saying line the bottom of the spring form or the whole pan? If you man the whole pan, how exactly do you accomplish this? Hahah

  94. This definitely makes you look like a pro, with very little effort! I made this for mother’s day and it was a hit. My 86-yr old grannie loved it, so did mom, picky gluten-free uncle, sweet-hating aunt, dark-choco-loving-hubby, 8 and 10 yr old nephews. I multiplied the recipe by 1.5, divided it in two pans and baked it. However, I had the problem with the butter leaking from buttering the pan, so had to turn off the oven after just 15-20 minutes because it was smoking too much, and just left the cakes in the oven and took them out the next morning. Still went ahead and assembled, hoping for the best. Placed one layer, then rolled out a layer of marzipan (Jacques Torres’ recipe, halved), placed the other layer on top, then topped ganache. Served with fresh raspberries. Beautiful and delicious!5 stars

    1. Hi Becky, I’ve never experimented with anything in this recipe other than sugar and don’t use those sweeteners myself, so I’m afraid I can’t advise you there. You might want to find a recipe that’s developed for alternative sugars just to be safe. Otherwise if you do decide to play around, I’d love to hear how it goes!

      1. Just thought I’d comment. Yes! This recipe does work with Swerve,although it alters the texture a bit. It’s a bit grainier than the original. However, I tried it with Splenda Blend,four eggs and three eggs’ worth of Egg Beaters, and it turned out perfectly!! Watch the cooking time closely, though. I’m making this for the fifth time as I’m typing this…my diabetic daughter loves it and it doesn’t cause her blood sugar to spike ?5 stars

        1. Melissa, thank you so much for reporting back with your Swerve experiment! I’m glad to hear you enjoy the torte.

  95. Did not turn out as expected. Followed the recipe to the t and baked for 30 minutes and was spectacularly raw. Baked for an additional 15 minutes and turned out fine although the butter was basically dripping out and the taste of almond extract was not the best. Next time I’ll try to cut down the butter and omit the almond extract and see how it goes.3 stars

    1. Hi Anna, I’m sorry to hear the torte did not turn out as you expected. The cook time is definitely a range and will depend upon your oven, so cooking for extra time was definitely the way to go for this cake! I hope you love it next time you try.

  96. I was wondering what you think is the best way to cover this cake over night? I made it as a gift for my friend and I’ve let it sufficiently cool at room temperature at this point. Would it be best to just wrap up the spring form, or take it out if the spring form and wrap it closer to the torte? I’m worried about any amount of moisture potentially ruining that beautiful crust before I can give it to her!

    1. Hi Marnie, I usually just loosely cover the springform pan with plastic wrap over the top. I hope your friend loves it!

      1. Hi Carol! I’ve only done this recipe in a 9-inch, so I don’t have any specific advice to offer. You could keep the recipe the same and let it cook a little longer if needed. The cake will be slightly thicker but still have the same yummy flavor!

  97. Have you ever tried
    Making this with coconut sugar instead of white sugar? Would that make a difference other than a subtle flavor difference maybe?

    1. Hi Dolly! 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!

  98. Making this for the second time. I used a little less sugar and added some cocoa powder into the batter. It came out great. This is now my go to recipe if I need the ultimate chocolate fix. ❤️❤️❤️5 stars

  99. This is delicious! I am totally inept at baking and managed to make some errors with this recipe (hey, at least I’m consistently bad at following directions). I used an organic sugar that had a larger grain so never got all of it to fully melt into the chocolate. Then I checked it at 30 minutes and decided to cook it another 3 minutes, about 3 minutes too long, I think. In spite of myself, it was wonderful. And it was as easy as promised plus all mixed in 1 bowl. I will definitely make this again and will have fun experimenting with flavored chocolates. Thanks for a great recipe!5 stars

  100. I just put the cake fo my dad’s birthday in the oven and the batter is abosutly delicious! Thanks so much! I can’t wait to try it when it comes out of the oven!

      1. I burnt it a little, but we made whipped cream and the cake was delicious! I had 2 requests to make this cake for their birthday! I will definitely make this again!

  101. I’m can I cut the sugar in half and use 60% dark chocolate? I’m going to use 60% cuz it’s my favorite but I would really like to cut down the sugar:) thank you (I also have coconut sugar that I can use)

    1. Hi Elly! This is the only way I’ve ever made the cake, so I can’t say how a sugar reduction may affect the outcome. 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. I hope this helps and that you love the recipe!

    1. Hi Rachel! This recipe does keep best in the refrigerator, and I’ve only stored it this way. If you have concerns, I recommend doing some online reading to see what you feel comfortable with. I hope this helps and that you loved the recipe!

  102. My sister broke her shin bone last night and this morning asked me to make her this cake. I am about to start. We all love it!

    1. Thank you for sharing this kind comment, Cece! I’m so happy to hear that you all love this recipe! Wishing your sister a speedy recovery!

  103. This recipe sounds awesome!
    But I was dismayed to find out I only have a stick and a half of butter in the house! Do you think I could substitute the rest of the butter with ghee?
    Thanks in advance!!

    1. Hi Mari! Unfortunately, I don’t have any experience making that swap. Since the butter is such a large part of the recipe, it’d be a major experiment to substitute it, and I don’t know that the cake would turn out. I’m sorry I can’t be of much help there!

    1. Hi! I am afraid I can’t recommend either, as they are not the right volume for this recipe (and a bundt shape would fall apart and a pie dish wouldn’t hold enough of the cake). You could use a 10-inch round cake pan or a 9×9 or 10×10 inch square pan (though if you use a square pan, the cake won’t unmold as cleanly). This article will show you some volume conversions. I recommend a pan that holds at least 10 cups: https://www.joyofbaking.com/PanSizes.html. I hope that helps!

  104. Just curious if you can use powdered form of chocolate for this recipe. I have some high quality choc from a candy maker.

    1. Marie, it does need to be a melted chocolate bar; powdered won’t work properly in the recipe (even if it is delicious!).

  105. Good Evening – I am about to venture into making this torte, can’t wait. I did not understand which chocolate to get, so out of habit I picked up German’s Sweet Chocolate 48% Cacao. I could not find a higher one anywhere. Will this work, or will it be a “you shouldn’t of made that!”
    Thanks5 stars

    1. Hi Wendy! The chocolate you purchased is not quite as dark as what the recipe calls for and will be slightly sweeter, but it should work fine. I hope you love the recipe!

  106. Not only was this torte easier than I had anticipated, it was an absolute hit with guests. I did cut down the amount of sugar I added to it by about a 1/3 a cup, and it still tasted amazing. Would highly recommend!5 stars

  107. I have been drooling over this torte recipe for a while now, but I am just scared away with the amount of butter and sugar that goes in it. I am afraid if I made it would not last long at all ? But I think the upcoming holidays just might be a good excuse to make it. Can’t wait

    1. Hi Irma, I think this torte is certainly worth splurging on from time to time! I hope you love it if you decide to give it a try!

  108. Easy, gorgeous and family raved about it, but it was way too sweet for me, and I didn’t think that was possible. The raspberries helped a lot. Next time I’ll take it down to 1 1/4 cup sugar and see what happens. Also, others liked it refrigerated, but I liked it better right out of the oven and at room temp since it was so silky. 4 stars

  109. Super simple and super decadent! My guests at Thanksgiving loved it. Great with a nice cup of coffee. And you really do need just a little slice. Thanks for the great recipe!5 stars

  110. I’ve made this torte twice now. The first time I relied on my baking experience to drop the cake pan onto a hard surface a couple of times to allow the air bubbles to escape the batter. The second time, I forgot to do so and regretted it. I’m sure it will taste as good as the first one, but it would have been prettier without the few wells in the surface. 5 stars

  111. Hi Erin,
    Just made the flourless torte…it’s for Christmas dessert tomorrow! Some came off with the parchment paper – Yummy! Just to let you know, I had only a half cup of sugar…so I grabbed my Splenda blend to get the equivalent of 1 cup. It tastes wonderful! Not too sweet at all. I used 85% dark chocolate. Thanks for a great dessert for us gluten intolerant folks!5 stars

  112. My Mother and I followed this recipe “to the letter,” and I’m sorry, but we were very disappointed with our results! WAAAY too much butter! The recommended ‘9 ounces’ could easily be cut down to about 4 ounces. Our torte was greasy, greasy, greasy! The bottom quarter inch of the torte was dripping wet with butter (even after chilling overnight in the refrigerator!)

    1. Hi Jennifer, unfortunately, it’s hard to say what might’ve happened without being in the kitchen with you. Every recipe step is really important, from removing the chocolate from the stove before it melts all the way, to letting it cool down before you add the eggs, to making sure the eggs are added one at a time, to really, really continuing to stir it until the batter becomes glossy (which does happen eventually!). To me, it sounds like the ingredients may not have been incorporated properly, but it’s hard for me to pinpoint where. Regardless, I’m sorry this was disappointing for you!

  113. Super easy is right made it for Christmas this year 2019! Family loved it! Asked for recipe, added instant espresso powder to the mix. Only real change I made was baked it at 350 thought maybe 375 would be too high, mainly for my oven, took about 35 minutes , took a idea from
    Another recipe and coated pan with cocoa powder and finished top with mixture of cocoa powder and espresso powder and then powdered sugar on top! The texture was so good ,creamier then some flourless ones
    I vehad before5 stars

  114. Fabulous recipe. Just as you said. Unfortunately i could not get the cake off the base of the Pan workout breaking it, so I served it on the base. Not too happy to do that. Any suggestions?5 stars

    1. Hi Nancy, I’m sorry you had issues with it sticking. Did you grease the pan and line it with parchment paper? If so, I’m not sure what might’ve happened. I’m so happy you were still able to enjoy the recipe!

    1. Hi Dawn! Unfortunately, I don’t have experience with high altitude baking, but an online search might give you some tips!

  115. This looks delicious and I have all the ingredients. My concern is I only have a 7″ springform pan so I’m wondering if I should make half the recipe and cut back on the baking time OR make the whole recipe and increase the baking time. Which (in your opinion) would be the best result. Thanks5 stars

    1. Hi Marilyn! I honestly haven’t tried either, so no matter which you choose, you’ll be in the realm of experimentation. That said, if you must choose between the two, I’d do half the ingredients and reduce the baking time (I’m afraid I can’t give you a baking time since I’ve never done it in a 7-inch pan myself). I hope you love it!

  116. I made this exactly as described with the only exception being that I used cannabis butter –  legal here in California. Like a few others I was concerned that it was “over jiggly” as the center didn’t seem to set but overnight in the refrigerator made all the difference. Turned out to be not only delicious with a rich texture but mindful and contemplative. This torte made the world seem more gentle and loving. Thank you.5 stars

    1. I’m SO happy to hear that this was a hit, Johnny! Thank you for taking the time to share this kind review!

  117. This was FANTASTIC. Easy to put together and bake (if you don’t put your spring form pan together incorrectly so it leaks on the floor of your hot oven) and forgiving (as I pour it into a square glass pan after cooking for a few minutes) and amazingly resilient as I baked it incorrectly at 325 instead of 375. All that and it still tasted delicious!! It melts in your mouth -smooth and rich. I had to put the uneaten parts in the freezer to make it harder to eat it. I highly recommend trying this recipe and will try doing it correctly next time :)5 stars

  118. I just made this for Valentine’s Day and it was so good! I’m not a baker and had to buy a springform pan. It was lightly crispy on the outside and so light and luscious on the inside. I added sweetened whipped cream and strawberries. Delish!5 stars

  119. Made this today and it took at least an hour to get it done! Took it out at the thirty five minute mark, let it rest ten minutes & it was completely liquid inside. Put it back in the oven and checked at 5 minute intervals. It took 25 more minutes to reach the jiggly center stage. I’ll let you know how it stood up to this treatment after I serve it to my Sunday School class tomorrow.

    1. Hi Wanda! The cook time can definitely differ based on your oven, adding extra cooking time was the right move. I hope the recipe was a hit!

  120. I made this and it came out looking exactly like the pictures (a major first for me!). It was crazy easy and truly the hit of the party!5 stars

  121. This was to die for!  I didn’t have the ingredients for my stand-by flourless cake and found this.  I like it better because it’s not quite as dense or rich.  It has a wonderful texture & chocolate flavor without the cloying, over the top sweetness of many chocolate flourless cakes.  I added 1 T of Kirsch to the cake then heated up Bonne Maman Cherry Preserves as a topping.   Amazing!  I followed the recipe exactly and did not find it overly sweet.  I was worried that the sugar seemed grainy when first added but was fully incorporated by the time I’d added half the eggs.  I will definitely be making this again! 5 stars

    1. Hi Lian! Yes, your sugar should incorporate into the mixture and stay a smooth consistency. I hope this helps!

  122. Unfortunately this didn’t turn out well, was undercooked and so collapsed on turning out, also couldn’t taste the booze and overall didn’t excite. 2 stars

    1. Hi Stargem, 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.

  123. This is absolutely incredible.  You should of seen my granddaughter’s eyes when she had her first taste of this torte; memorable!  She said it was the best of a brownie and mousse together, good description. Everyone that tastes this asks for the recipe.
    Thank you for such a wonderful treat5 stars

  124. Hi Erin! I’ve made this recipe three or four times over the past couple of years and the first one or two tries came out perfectly! Excellent texture and just fantastic, decadent flavor (hence the five stars). However, when I made it late last summer and again this past weekend, the torte was totally undercooked in the middle despite keeping it in for over 35 minutes. I am a fairly experienced baker so I’m not unaccustomed to judging the right amount of “jiggle,” so what could I be doing wrong here? I was able to quickly put the torte back in the oven last time and save the cake, but this time I didn’t realize how raw it was in the middle until it had been cooling for an hour or so on the counter. I put it back in the oven for 20 minutes at least, checking frequently, but it just never set! (Still delicious, but totally soft and pudding-like in the center.) Any thoughts?? Is it because I didn’t put it in the fridge, perhaps?5 stars

    1. Hi Cat! I’m so sorry that you’ve had trouble with this recipe recently. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. If this happens again, I’d suggest letting it bake longer (as you’ve done previously). Also, it should firm up if you stick it in the fridge and will still taste delicious. I hope you’re able to enjoy the ones you’ve made!

    1. Hi Maggie! If the cake was still wet and runny, it was likely still underbaked. The timing is just an estimate because everyone’s oven is a little different. You want a slight jiggle in the middle, but not sloshing or most of the cake to be jiggly. I hope that helps! If it’s slightly underbaked, it should firm up if you stick it in the fridge and still taste delicious. I hope you’re still able to enjoy it!

  125. It’s fabulous. I’ve made this before. Borrowed a springform pan. Can’t get one now. Can I use a nine inch pie plate?5 stars

    1. Hi Nancy! I am afraid I can’t recommend it, as it wouldn’t hold enough of the cake. You could use a 10-inch round cake pan or a 9×9 or 10×10 inch square pan (though if you use a square pan, the cake won’t unmold as cleanly). I hope that helps!

  126. Love this recipe! I’ve made it with a out 2 tbsp of whiskey instead of rum and it comes out great! I don’t usually have powdered sugar so I sprinkled it with some sea salt and it was delicious that way too.5 stars

  127. Hello! this sounds amazing! I’m curios though, has anyone made this with swerve rather than sugar? I believe is it an even exchange, right? 

    1. Hi Hanna! I’ve never experimented with anything in this recipe other than sugar and don’t use those sweeteners myself, so I’m afraid I can’t advise you on this. If you do decide to play around, I’d love to hear how it goes!

  128. Can you share your friend’s recipe for the 8 inch cake pan? I do not have a springform pan.
    Thank you!

    1. Hi Britny! I’m SO sorry, but I don’t have the original recipe information anymore. You could certainly experiment by scaling the original recipe down a bit. If you decide to try it, I’d love to hear how it goes!

  129. Amazing recipe! I mixed 85% &  70% Dark Chocolate & only put in a cup of sugar which was more than enough, next time will try slightly less & see but pretty sure it would be ok! Mine cooked in 29mins and could have actually come out slightly earlier but for a first attempt definitely 5 stars!5 stars

    1. Thank you for taking the time to share this kind review, Eve! I’m so pleased that you enjoyed the recipe!

  130. Flavour tastes great but I think I need to cook this about 15 minutes longer than you suggested. I have repeatedly put it back in the oven, tried cooling it off. It is still too liquidy in the middle, while the outside is perfect.2 stars

    1. Hi Janessa, I’m sorry to hear the torte did not turn out as you expected. The cook time is definitely a range and will depend upon your oven, so cooking for extra time was definitely the way to go. I hope you you were still able to enjoy it!

  131. Ridiculously easy recipe. Thank you for adjusting for a 9′ springform. Luscious torte! Why even consider altering the recipe? No one ever said this is a heart healthy dessert! Delish!!5 stars

    1. I’m so pleased that you enjoyed the recipe, Katharine! Thank you for sharing this kind review!

  132. Hi,
    Help – I forgot to refrigerate this for 15 hours. Will it be okay to consume? Less than 75 degrees in kitchen I would assume.
     I’m so bummed….totally forgot! Love to hear your thoughts. 
    Many thanks :) 

    1. Hi SB! I’m afraid I can’t offer any specific advice on this, but you should do whatever you’re comfortable with. I’m sorry I can’t be more helpful!

  133. Dear Erin,

    I wanted to write and tell you how happy this recipe you shared has made me (and my family and friends) over the last several years. Thank you!!! The first time I made it was just after a certain election. A friend named it “torte de resistance,” and all I can say is that the name has stuck. (I hope it’s ok to write that here!)  Anyway, I’ve tried other recipes for a flourless chocolate dessert but this one is a smash hit home run that I have come back to over and over again and will be making for the rest of my life. My favorite version is with whipped cream and orange or lemon rind. Amazing. I’m deeply grateful to you. 5 stars

    1. I’m so happy that you’ve enjoyed it, Lauralee! Thank you for sharing this kind review!

  134. I have never seen a cake like this. I followed the recipe exactly. When I pulled it out of the oven, it was uneven and inflated. As it settled, I noticed a little white steak on the side…I cut into that and revealed an entire cake full of cooked egg whites!! What happened?! I made this for father’s day and am disappointed. I couldn’t imagine a cake looking like this…1 star

    1. Hi Ana, I’m so sorry this happened! Unfortunately, it’s hard to say what might’ve happened without being in the kitchen with you. Every recipe step is really important, from removing the chocolate from the stove before it melts all the way, to letting it cool down before you add the eggs, to making sure the eggs are added one at a time, to continuing to stir it until the batter becomes glossy. It’s hard for me to pinpoint what caused the issue. Regardless, I’m really sorry this was disappointing for you!

  135. Why do you need to grease the parchment paper?  Isn’t parchment paper supposed to cut out that step and make things easier. Just curious. Absolutely love your site and recipes. 

    1. Hi Marian! I suggest greasing the paper to ensure that you don’t have any issues with sticking. I hope you enjoy the recipe if you try it!

  136. Hi,

    I have a 10” springfoam pan.  I think it’ll work fine, I’ll just need to check it regularly since the cake will be a bit thinner. Thoughts? 

    1. Hi MamaJ! I am afraid I can’t advise on that because I’ve only done it in a 9-inch, but I’d definitely suggest checking on it several minutes early. If you decide to experiment, I’d love to hear how it goes!

  137. I’ve made this three times now and it’s a crowd pleaser! I used dark chocolate (53% because I always have a bag in stock) and Bailey’s Irish Cream-besides that, I stayed to the original recipe! I do have to keep it in about 20 minutes longer, but read on a similar recipe that as long as the middle is 140 degrees you can pull it and let it set up in fridge. Either way-I haven’t had any issues with it drying out or cracking-I’m making fresh whipped cream this time around, but always put powdered sugar, raspberries, and mint leaves on top before serving. (= Thank you!5 stars

    1. I’m so happy that you’ve enjoyed it, Kinzie! Thank you for sharing this kind and helpful review!

    1. Colleen, I honestly can’t advise doing that; the sugar is important for flavor and for texture here, so you’d be doing quite the experiment. I know that’s not the answer you were hoping for, but I’d hate for you to try this recipe and not have it come out.

    1. Hi Bonnie! I haven’t tried it myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  138. I only have a 7 inch springform pan any suggestions on adjustments on the recipe?? Smiles, i’ve been following you since your hubby was in law school :)

    1. Hi Teresa! I’ve only tested the recipe as written, so it would be an experiment. I’m afraid I can’t give you a baking time since I’ve never done it in a 7-inch pan myself. I hope you love it!

    1. Hi Catherine! I’ve never experimented with anything in this recipe other than sugar and don’t use those sweeteners myself, so I’m afraid I can’t advise you on this. If you do decide to play around, I’d love to hear how it goes!

    1. Hi Brittany, 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!

  139. This sounds awesome as so many of your recipes do! I was wondering about swapping out the sugar for something like Splenda or Stevia ? Just getting the sweetness but flourless and also not real sugar for any diabetics floating about. 

    1. Hi Alana! I’ve never experimented with anything in this recipe other than sugar and don’t use those sweeteners myself, so I’m afraid I can’t advise you there. You might want to find a recipe that’s developed for alternative sugars just to be safe. Otherwise, if you do decide to play around, I’d love to hear how it goes!

  140. I don’t have a 9 inch springform pan. But I do have a 6 inch, and a 10 inch.

    And I have an 8 inch good quality cake pan. Out of all of those which would work best ? I am going to make this today !

    1. Hi Surati! I’ve only tested the recipe as written, so it would be an experiment. I’m afraid I can’t give you a baking time since I’ve never done it in a 6- or 10-inch pan myself. I hope you love it!

  141. Hi – I made this yesterday for a friends birthday.

    It was easy, and it was my fave chocolate torte ever ! The texture was so pleasing, silky and light. Real winner. Thank you, and everybody adored it. Served slices on a pool of apricot sauce, and the slice was topped with whipped cream.5 stars

  142. This chocolate torte was as easy as advertised and so delicious. I used 8 oz. 100% unsweetend Bakers chocolate, and an additional 7 TBS of sugar and made up the additional 1 oz of chocolate from some semisweet chocolate chips I had on hand. Baking chocolate is sold in 4 oz packages, so the 9 oz requirement was a little annoying. BUT…it was truly delicious. Will make again and again I expect.5 stars

  143. A great recipe once mastered :) My first attempt at the torte resulted in the mushy center several commented on. I should have left in oven closer to 35-40 minutes. I will say that mushy or not, the taste was divine. I decided to try again today from scratch and opted not pick up the Kerrygold butter instead of store brand. I do believe this made a huge difference. My batter looked much more smooth. I also decided to melt the butter and chocolate (63% cocoa chips) in a glass bowl in microwave for 30 at a time, instead of melting in double broiler. I think it kept the chocolate cooler. Needless to say, really happy with the second torte, still needed the extra time as noted above :) I hope this helps others who might give the recipe a shot. Very yummy!4 stars

  144. I absolutely LOVE this chocolate flourless. It is amazing!!!
    I do have one question though.
    Every time I bake this, I end up getting large holes in the bottom of the cake. At first I thought I was over mixing the batter (I used a whisk to incorporate eggs at first, the second time I used a spatula and didn’t mix as aggressively).

    Do you have any idea what I’m doing wrong?
    Thanks4 stars

    1. I’m SO happy that you’ve enjoyed the recipe, Sam! While I can’t say for certain without being in the kitchen with you, it sounds like the ingredients may not be fully incorporated. I hope you continue to enjoy it!

    1. Hi Sue! In the ingredient list I recommend 65% or higher dark chocolate, so a semisweet or bittersweet chocolate around that range will be great.

  145. Amazing! Great recipe the texture was perfect. I ended up cooking mine for about 40 minutes. Also when I added the sugar I thought it was maybe supposed to melt but it didn’t and turned out great. Definitely will make again!5 stars

    1. Hi Donna! 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!

    1. Hi Veronica! I recommend 65% or higher dark chocolate, so a semisweet or bittersweet chocolate around that range will be great. I hope you enjoy the recipe if you try it!

    1. Hi Donna! I recommend 65% or higher dark chocolate, so a semisweet or bittersweet chocolate around that range will be great. I hope you enjoy the recipe if you try it!

  146. I’ve made this before for my gluten free daughter. I just made another today for thanksgiving. This time the top has big cracks in it. I followed recipe same way as before and baked 30 min. It was done when I checked it. I’m wondering if my oven runs too hot – what else might make it crack ? As it’s cooling the cracks are not as noticeable and the powdered sugar will hide when I serve…so just wondering for next time…? Thx it’s a wonderful cake !

    1. Hi Lisa! It’s so hard to say what might’ve happened without being in the kitchen with you, but it’s possible that your oven does run a little hot. I hope you were still able to enjoy it!

    1. I’m sorry that this recipe wasn’t to your tastes, Jess. I hope you enjoy it more if you decide to try it again!

    1. Hi Susan! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to try it, I hope you love it!

    1. Hi Valerie! You can 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!

  147. Hi Erin, just to be clear, is the chocolate unsweetened or sweetened? I was about to throw this together but I’m using sweetened chocolate and with the added sugar, I thought maybe I was making a mistake. Thank you.

    1. Hi Donna! In the ingredient list I recommend 65% or higher dark chocolate, so a semisweet or bittersweet chocolate around that range will be great. I hope you enjoy it!

  148. So easy to make! The texture of this torte is light and fluffy and not as heavy and rich as other flourless choc tortes. The addition of almond is a nice touch. I used unsweetened chocolate and didn’t adjust the sugar, and it was perfect for my taste. I probably overbaked it by 5 minutes since the top was cracked and the sides were crumbly. Because of that, I inverted it to serve…thinking that the bottom would have a smoother surface, but there were 3 big “holes” (2-4″ wide). Not sure what happened, but when I make it again, after I pour the batter into the springform pan, I’ll tap tap tap it to get any air bubbles out.
    This is a really delicious torte and I highly recommend it.5 stars

  149. This recipe is as easy and delicious as it claims to be. We used 86% dark chocolate and it made for a deep, rich flavored cake without being too sweet. I checked at 30 minutes and it seemed a little too jiggly so I waited another two minutes until the jiggling was a bit more firm. Came out perfectly: smooth and even no dryness or cracking. There is plenty left as the slices are fairly thin due to the cakes richness. I did refrigerate for a day before serving so I’m sure it will keep well back in the fridge for the next few days or so. Thank you for such a beautiful dessert! It made a sweet and special ending to a beautiful Christmas day.5 stars

  150. Thanks so much! I made this for my wife’s birthday and we both absolutely loved it. Also this was my first time baking! And I totally nailed it.5 stars

  151. This recipe was much better than the covered water bath one I had before. I changed the ratio a tad on this recipe.
    I put 2 cups of Turbinado Sugar instead of the 1.5 cups of white sugar, I cooked the turbinado sugar into the chocolate butter mixture.
    I also whipped the eggs with 1Tsp of Vanilla until they were fluffy. I then whisked in the chocolate mixture into the eggs and Vanilla, Baked for 30 minutes, Could have used another 5 minutes, and it came out SOOOO GOOD. Not bitter, very smooth, and no dry after taste. I put this in a (9×3 pan), but could easily mold into two 6 inch pans.5 stars

    1. Hi Jenny! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  152. I’ve tried this twice and each time the batter has been really thin. Second time I didn’t let it cool as much before adding the eggs but it didn’t make a difference. Using good quality dark chocolate but maybe I should use bakers?

    1. I’m so sorry to hear that you’ve had trouble with this recipe, Ashley! Unfortunately, it’s hard to say what might’ve happened without being in the kitchen with you. Every recipe step is really important, from removing the chocolate from the stove before it melts all the way, to letting it cool down before you add the eggs, to making sure the eggs are added one at a time, to continuing to stir it until the batter becomes glossy. It’s hard for me to pinpoint what caused the issue. I hope you still enjoyed the flavor!

  153. 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!

  154. 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

  155. 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

  156. 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

  157. 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

  158. 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?

  159. 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

  160. 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

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

  162. 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!

  163. Just finished devouring a second slice with my friend who wanted a flourless chocolate torte for her birthday. I made her this and we both agree, it’s delish. Mind didn’t come out like a cake as some has mentioned. Mine was perfectly torte like, cooked well through and through. This will be my new go-to desert. Thanks for making my friend’s birthday happy.5 stars

    1. Hi Robin! Unfortunately, I don’t have experience with high-altitude baking, but an online search might give you some tips!

  164. Ummm WOW! Never made a flourless chocolate torte, though they are, admittedly one of my FAVES when we visit a fancy pants restaurant. I used a regular 9″ cake pan. 2 slight modifications:. 1. I used Thor dark chocolate with orange essence, and added a splash-ish of Cointreau. This thing really should be outlawed! Otherwise, followed the directions exactly and it came out PERFECTLY! Luscious, silky texture, absolutely decadent! My daughter was recently diagnosed with a gluten allergy and it’s her new fave!5 stars

    1. Hi Anne! This MADE my day! So happy that you all enjoyed it! Thank you for this kind review!

  165. Made this for a dinner party I hosted for friends who are gluten free. This was an absolute hit. Made the recipe as written and had zero issues. It was fudgy, rich, and delicious. It tasted like cheesecake without the cream cheese. The raspberry sauce made it perfectly rounded out. My guests both took some home with them. Great recipe!5 stars

  166. This was awesome, my husband loved it! I used slightly less granulated sugar and cooked it closer to 40 mins, but otherwise followed the recipe using Lindt 70% dark chocolate bars and including a tablespoon of bourbon, and it got nothing but compliments from anyone who tried it. I loved the brownie-like crackle around the edges. Thanks for a fairly easy yet impressive dessert recipe!5 stars

  167. The result of this recipe was nothing short of dynamite! I even asked for a springform pan as a Father’s Day gift just so I could make it (turned out to be an excellent investment). Super easy and quick, rich and delicious … and yes, you only need a very small slice because it is so rich.

    Made it exactly per the recipe and want to confirm using a creamy European-style butter is the way to go (I used Kerrygold Unsalted as noted in the recipe). Also, I did a little online research and found out that Aldi has a well reviewed, good quality, quite tasty and super reasonably priced dark chocolate bar … Moser Roth Dark Chocolate 70% Cocoa Bar … $2.19 for an 8.8 oz. bar (the 8.8 ounces vs. the 9 oz. called for in the recipe turned out to be an insignificant difference that had no effect on the outcome).

    Made it without any booze this time to set a baseline … think next time I will add a little Bourbon (sounds like it should fit right in). May even try substituting Splenda for the sugar to see if I can knock off a pretty good chunk of the calories without negatively affecting the overall result much (will report back if I do). Thanks for the recipe Erin!5 stars

  168. Hi Erin. I made this last night and it was amazing. We had it with vanilla icecream on the side. I used the Lindt 74% dark chocolate this time and was wondering if next time I can use Lindt chocolate orange. Do you think it will work?5 stars

    1. Hi Satyam! I haven’t tested it with that flavor chocolate before but it sounds amazing! If you decided to experiment, let me know how it goes! Thank you for this kind review!

  169. Tastes like the secret love child of a brownie and a truffle. I made it for a BQQ but skipped on the rum and almond extract, and made it will less sugar. Best to cut it into 12 slices, any bigger and it can be a bit rich. I also found when baking in an 8 inch springform, the cake rose a lot almost like a souffle! After cooling it sank back into the pan to a normal size5 stars

  170. I am so grateful for this incredible recipe, Erin! I’ve made it numerous times and everyone absolutely loves it. (The first time was before a certain inauguration, and has become known by my women friends as the “torte de resistance”.
    I do have to be careful that it doesn’t overcook and become too dry. Mine is done in 30 minutes. I’ve successfully reduced the sugar by half and the butter by 1-2 tbsp having good results. I have also made with coconut sugar with good results.
    Thanks again for this wonderful, and now legendary, Recipe!5 stars

  171. 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.

  172. 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!5 stars

  173. 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?

    1. 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!

  174. Followed the recipe to the T, but it turned out as a chocolate soufflé. I was hoping for a more fudgy texture. It was a really good soufflé though!2 stars

    1. I’m sorry this recipe didn’t turn out as you hoped, Jillian. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  175. 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!5 stars

  176. 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!5 stars

  177. This is my go to recipe for flourless torte. It’s absolutely on point and I usually modify recipes but I don’t here!! Add the almond extract. It tastes like a high end French bakery. Not kidding!5 stars

  178. 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!

    1. 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!

  179. 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.

    1. 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 wasn’t 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. ! It’ll firm up a little more when refrigerated too. Hope this helps!

    1. Hi Terry! 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!

  180. 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!5 stars

  181. Looks delicious.
    Question: Is the “good quality dark chocolate” semi sweet or baking chocolate without sugar?
    Thank you.

    1. 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!

  182. 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.2 stars

    1. Hi Sandi! 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. I hoped it would of been a success for you.

  183. 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!5 stars

  184. Could I make this with cocoa powder instead of chocolate?
    I am in a small town in Mexico & cannot get chocolate, just cocoa powder.

    1. 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!

  185. Have you or any other commenters ever used JUST EGG rather than eggs? Wondering what the success rate would be?

      1. 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

  186. I have made this twice with with 100% organic chocolate.
    I have a Miele convection Oven
    First cake I baked at 375 for 30 minutes. It was over cooked.
    Second torte I baked at 350 for 25 minutes it was perfect, and delish.

  187. Like everyone else, I’ve made this incredible torte many times with great success. It’s become a legend amongst friends and family. I’ve had excellent results with 70% Lindt bars (semi-sweet baking chips made it cloyingly over-sweet for me). I’ve also halved the sugar (and often used brown sugar because it was what I had on hand) and it was still absolutely wonderful and delicious. I’ve found that it tastes even better the next day, but sometimes it’s hard to have leftovers!
    This evening I halved the entire recipe and baked in a 6” cast iron Dutch oven lined with buttered parchment paper (without the lid, with a splash of congac) and it is so good.

    Thank you endlessly for this wonderful recipe!5 stars

  188. 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

  189. 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!

  190. 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.

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

  192. 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

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

        1. Hi Bron, I haven’t tested it out this way. This really benefits from cooling. Some even like it better the next day! I’d fully bake it ahead (day before is fine), then chill until ready to serve. Let stand at room temp for about 1 hour prior to serving. Hope this helps!

  194. 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!

  195. 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 :).

  196. 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!

  197. 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!

  198. 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!

  199. 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

  200. This is my GO TO DESSERT! I make four 6” tortes at one time, (double recipe split into four smaller springform pans)! Then I freeze them so I always have something on hand when guests are here. I make a berry and Contreau sauce to go over it, then topped with a little whip cream. I’ve also added mint extract and made a chocolate mint ganache for an extra layer of yummy! This recipe is a winner! Thank you!5 stars

  201. This was awesome. I was paranoid about over cooking it and actually undercooked it…oops. I was hesitant about serving slices of it at my dinner party but I’m glad I did (the fully cooked parts) because everyone LOVED it! I will definitely be making it again. I used Baker’s brand chocolate and since it comes in 4 oz. packages, I actually only used a total of 8 oz instead of 9 like the recipe calls for. Thanks for sharing this!5 stars

  202. Quick question, do you serve this cold or room temp? I want to make it for a picnic but wasn’t sure about it sitting out in the heat. Thank you!

  203. This was totally amazing – Thank you! I made mine a mix of this idea & the Spicy Chocolate Cake from Tastingtable.com and it was to-die-for! Mods below…

    Omit: Almond extract

    Add with sugar:
    1 tablespoon finely ground coffee
    1 tablespoon ground cinnamon
    ½ teaspoon ground allspice
    ½ teaspoon ancho chile powder
    ½ teaspoon chipotle chile powder
    Pinch habanero powder

    1. Hi Rosemary! 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!

  204. I’ve made this numerous times and it turns out perfect every time! It is very rich so just a little slice is plenty! It’s excellent! And sooooo easy too.5 stars

  205. This sound absolutely delicious and i can’t wait to make it.
    I need to make a sugarfree desert and was hoping to substitue the sugar.
    Would I be able to make this torte without sugar or substtute the sugar with honey or coconut sugar. I have high quality sugarfree milk and dark chocolate?
    Thinking I might use a 50/50 mix milk and dark chocolate……..

    1. Hi Jeni! I’ve only tested the recipe as written, so I am not sure how this will turn out using a sugar substitute. I know it would not work with honey. If you decide to experiment, let me know how it turns out!

  206. I’ve made this twice. The first time it was perfect. The one I made tonight is runny and the butter is running out of it. I don’t know how to fix this one.

    Any thoughts as to why this would happen?5 stars

    1. Hi Donna! I’m glad you enjoyed the torte. It’s hard to know what went wrong the second time without being in the kitchen with you. It might of needed a little more time over the heat in Step 2.

      1. Ah ha! That might be it because it was not as hot as the first batch and the sugar did not blend well. I’ll make this again now that I’ve learned this lesson!

  207. 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!

  208. 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

  209. 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.

  210. 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

  211. 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

  212. 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

  213. 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?)

    2. I made this last night and had the same thing happen. The outside cracked and burned and the inside was raw after 35 minutes. I also used a dark springform pan and a cookie sheet. I put the cake back in for 15 more minutes to firm up and the outside continued to burn. Once the burned outer crust was scraped off, the cake was DELICIOUS – but hideous ;) . I plan to try it again with a different pan.

      1. I’m sorry to hear that you had trouble with the recipe, Neomi. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  214. 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

  215. 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!

  216. 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!!

  217. 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

  218. 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.

  219. I have now made this a couple of times, but in two ways. First, thank you for the adaptation to the 9 inch. That’s clutch. First time, I made it as is. Great cake! Very much like a pavanne, which is rich and lovely. Second time, I switched things up.

    This cakes comes out just as well, but with a unique and different texture if you separate the eggs. Separate eggs and beat the whites to soft peaks. Then fold in the whites into the chocolate (and yolks) mixture, until no more streaks can be seen, and bake for the same amount of time. The cake will rise, and then once cooled, will fall ever so slightly, making a lovely ridge. The texture is a tad lighter, with a lovely crust. I switched out the almond for espresso powder. Both are keepers.5 stars

  220. Great recipe!! It was a big hit at my last dinner party and making it again as we speak :) love that this can be made in advance! But I am wondering, can you make the “batter” ahead of time and simply bake when ready to enjoy? Would be nice to try it warm but also, don’t want to prepare with friends over.5 stars

    1. Hi Anna! So glad you enjoyed the recipe! Thank you for this kind review! I’ve only tested the recipe as is and I am unsure of how it would work if making the batter ahead of time. If you decide to experiment, I’d love to know how it goes!

  221. My mom and I try to make a new dessert to try every weekend. This look so simple and easy definitely on my list!5 stars

      1. I’m getting ready to make this torte and haven’t seen this question: do you use unsweetened or semi- sweet chocolate?

  222. The torte was rich and decandent. Everyone loved it , said it was resturant quality.

    My only question is how do you prevent the edges from over cooking and drying out? Should the temp be lower? I used a 9″ springform pan.

    Other than that my torte was amazing!!5 stars

    1. Hi Peggy! So glad you enjoyed the recipe! Thank you for this kind review! I’ve not had a problem with the edges overcooking and I would not recommend lowering the temperature. Maybe just cook it a little less? Hope this helps!

  223. I’m super excited I found this page again after making this recipe the first time around with AMAZING results. I added whiskey and orange zest as a treat for my husband’s birthday – and I mostly ate the whole thing it was SO GOOD. Thank you for sharing – it is a gem of recipe -easy, quick and as far as I can tell, pretty hard to mess up for how wonderful the result is!5 stars

    1. Hi Ami! So glad you enjoyed the recipe! Thank you for this kind review and your feedback about additions!

  224. I made this 2 times so far , the first one cracked all around the edges and the second one cracked everywhere ! What am I doing wrong ? Everyone raved about how good it was and most asked for the recipe ! I want to make it again for another occasion but with out the cracks ! Suggestions?

    1. Hi M! I would try pulling it out a little earlier. It seems like it might be over baking. Hope this helps!

  225. Very high butter to chocolate ratio compared to other recipes. It was not chocolate-y enough for me.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Helen. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    1. Hi Doris! I have not tested this out myself so not sure how it would work. If you decide to experiment, I’d love to know how it goes!

  226. I’ll be honest—I bastardized this recipe to an unforgivable degree. Butter became apple sauce and Greek yogurt. Eggs were half eggs, half aquafaba. Everything was reduced to what I predicted the 8-inch pan version was. And yet? This torte is luxuriously fudgy and delicious. I can’t imagine how lovely it would be if I actually had the proper butter and eggs.5 stars

  227. I really love this recipe it is so yummy! Recently my sister needed some help with a graduation party and I made cupcakes with this recipe period I only put the cupcakes in for 10 minutes and then check them. They turned out great!5 stars

    1. Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on making them into cupcakes!

    2. What a great idea! How many cupcakes did it end up making, if you don’t mind sharing? I love the idea of pre-portioned individual servings.

  228. SOOO FUDGIN’ Good! Made this recipe for a birthday while distracted by my toddler. The cake took forever to cool off and had and eggy flavor while hot so I thought for sure I messed it up and even made a back up cake in the morning with less eggs. We’ll let me tell you after a day in the fridge this was the best , fudgiest most delicious cake ever. I added about 3 tablespoons of Jameson and it was simply perfection. I took it out of the fridge about 3 hours before serving and the texture was divine. Can’t wait to make this foolproof cake again!5 stars

  229. I’ve been making this for years, ever since I stumbled across it here. It’s a family favorite, & a favorite whenever I take it anywhere. I use Captain Morgan Spiced Rum to add more oomph, no one ever complains regardless of how little or much I splash into the batter!

    Funny story: last Christmas, our daughter was meeting her boyfriend’s parents for the first time & wanted to bring a dessert to share, so she made this recipe. It was a hit, especially with her boyfriend. He loved it so much that he went to work & told his coworkers he’d marry her just for the torte! Lol! (Marriage was already on the table, this just sealed the deal.)

  230. I am going to make this recipe for the first time for company. Just not sure if the amount of butter. How many sticks of butter is 9 oz.?

  231. I wanted to love this. This is not my favorite chocolate torte recipe. It tastes too eggy, isn’t as dense as I like and I don’t care for the almond extract taste (though I love it in Italian cookies!)3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Karly. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  232. Im a chef. Making this for a party on sunday. Just put it in the oven. Couple a things. I backed the sugar off a touch (by 1/3C). I honestly feel like the sugar and the eggs should be blanchired and folded into the ganache. You def need a whisk and not a spoon. Added a shot of port. Jurys out…..

    1. Hi Eric! This recipe as worked well for myself and others with the amounts listed. I’d suggest trying out the original before making any adjustments. Enjoy!

    2. Brand and specifics of ingredients are important in a recipe. I would like to make this, but need more information. Would you be willing to share the brand and type of chocolate and other ingredients you used in this recipe?

  233. Hello !
    I made this today and half the recipe but as it was baking, I checked on it the middle had puffed up as well as one of the sides. Where did I go wrong?5 stars

    1. Hi! I’ve only tested the recipe as is Navneet so not sure what the result would be if halving the recipe. It will puff up some during the baking process but will settle when cooled.

  234. I don’t know what I did, but it is has been in the oven for 30 minutes, is is super puffy and the top is brown but the inside is completely liquid and only 112 degrees 😳.

    We shall see, Im going to check in it in 15 minutes.

  235. I’m looking forward to making this for Christmas, as we have 2 guests who are gluten intolerant. Could I use semi-sweet chocolate chips for the chocolate?

    1. Hi Lindy! In the ingredient list I recommend 65% or higher dark chocolate, so a semisweet or bittersweet chocolate around that range will be great. Enjoy!

  236. Just took it out of the oven…looks beautiful! Do you leave it on the spring form bottom and place on a glass dish? Or cool completely will it slide on to the glass dish? I assume you leave the parchment paper on the bottom till you cut and serve?

  237. Just took my flourless torte out of the freezer! My family looks forward to this yummy dessert with raspberries. Happy Holidays!5 stars

    1. Hi Eileen, I haven’t tried it myself but others have used country crock plant butter with great success. Enjoy!

  238. I have been making this delicious torte for years. I found it and Erin at Well-Plated when I went gluten-free. I have shared the recipe many times and now my husband makes it for me on my birthday! I think the hardest part of making it is cutting the parchment paper and getting it to stay in the pan😊
    We love it with raspberries and homemade whip cream, as well as with the yummy raspberry sauce.5 stars

  239. Hi Erin, looks amazing. Would it be possible to use a natural 1/1 sugar substitute like monkfruit, swerve, or king arthur variety? Thanks for all your amazing recipes!

    1. Hi Elizabeth, I haven’t tested it out myself but other readers have with great success. If you decide to experiment, I’d love to know how it goes!

  240. The temp, 375⁰ is too high. After 28 mins I had a charred brick. Made it a second time with better results with oven temp at 350⁰. Completely done after 30 mins.

    1. Thanks for the feedback Noelle. The timing has worked well for myself, it just sounds like your oven might run hotter than mine. Glad it worked great for you the second time!

  241. I’ve made this 5 times and it’s truly delicious. One time I cut it into small bite-size squares for a larger group and put a raspberry on top of each. I also use expensive bittersweet french chocolate that makes a big difference. Because it’s gluten free, many have asked for the recipe. Thank you Erin- this is a real gem!5 stars

  242. I just took this out of the oven after baking for 25 minutes. For some reason the torte became very lumpy and one part cracked. Followed the directions EXACTLY as written. It is cooling in the pan now, so we shall see how it turns out. But I am worried it will not be worthy of serving to my guests. Any suggestions as to why this happened?3 stars

    1. Hi Mark, It’s so hard to say what might’ve happened without being in the kitchen with you, but it’s possible that your oven runs a little hot which might of caused the crack. I hope you were still able to enjoy it!