I made this for a New Year’s Eve dinner. It was easy and absolutely wonderful! I follow you because your recipes are reliable. I added a splash of bourbon and dusted the torte with confectioners sugar. Added fresh raspberries to each slice and “sat” the torte in your raspberry sauce on the dessert plate. Everyone raved about it! Thank you!
I made this recipe with no substitutions but at 30 min there was no jiggling so I pulled it out. The inside was set but did not taste cooked, very wet. What did I do wrong??
Barb, did you let the cake set up fully? Can I ask what brand of butter and chocolate you used? With rising prices, I’m concerned some brands are starting to up the water content of their butter and lower the cacoa%aages in their chocolate. That would definitely affect things!
Thanks for replying. I never thought to consider water content of butter! I used Kirkland (Costco) Unsalted Butter. I also used 60% cacao chocolate bars, thinking they would keep it from being a little less bitter. I’ll try again soon with better butter and 70% chocolate and see if that makes a difference!
This is our new go to party cake,lately the top has gotten a hard crust on top and the inside not done. It comes out looking perfect and then falls. Any suggestions?
Hi Tracy! Falling is totally normal and expected for a flourless chocolate cake, so no worries there! Is the inside still not done even after the cake has been refrigerated? This is one that will be gooey of you cut into it immediately. Can I also ask what brand of butter you use? I’ve been suspecting that some brands are upping the water content of the butter to save $ and that could be affecting the recipe.
Excellent recipe and easy!!! Everyone loved it especially with homemade whipped cream!!
I made a 1/2 recipe in a smaller spring pan and it came out great! Just don’t over bake!
Also the high cocoa chocolate bar wasn’t quite the right amount so I added dark chocolate chips-and it still was excellent!
I have never left a review on a recipe, but this one deserves it!!
I made this for a 10 person dinner party last night and it was a hit. I made it the day before and let it sit in the fridge and took it out 1 hour before serving and it was absolutely perfect. I served it with a homemade raspberry compote and fresh berries. Devine.
I haven’t made the cake yet but was wondering about the 18 tbsp of butter. That is 2 sticks of butter plus 2 tbsp. Wow that’s a lot of butter for a cake not so large. Was the recipe correct? Want to know before I make it.
Hi Donna, while I can’t recommend it myself because I haven’t tested it out with this swap, a few readers have used honey and had great success. Let me know how it goes if you decide to experiment!
This recipe is always a hit. It is super easy to make and as long as you’re serving chocolate lovers, everyone will rave. It is very rich so smaller slices do the trick and is delicious with fresh berries and whipped cream. I use a scant 1 cup of sugar, Irish butter and a mix of 74% and 100% Guittard chocolate. With so few ingredients, you have to go for quality! Chef’s kiss!
I’m bummed. I made this for my son’s 21st birthday. And my torte wouldn’t set. 5 more min, 5 more min, 5 more min, lowered temp. 5 more min. Took out and still very much liquid – way too much jiggle. Pretty much the same as when I put it in the oven. Took it out and let it cool. It has set up and it has a lot of oil on the top. I then put it in the fridge. When it solidified, there is a layer of butter on top and it is as hard as a brick. I used Kerrygold butter and Trader Joe’s 72% dark chocolate chips. The only thing I can think of, maybe the eggs weren’t warm enough? What the heck.
I’m so sorry to hear you had issues, Kathleen. With the butter separating during the baking process I immediately thought that it overheated or was over-mixed during the first couple of steps. I would of also thought it was an issue with the type of butter used but you used a good quality one, so I don’t believe that is the issue. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
A FANTASTIC recipe! Both as written and as a base for added flavors.
I’ve already made this cake twice in two weeks, and It has been permanantly added to the dessert rotation.
I wanted to lean heavily into the dark, rich flavours of chocolate, so I used Cacao Barry’s 65% “Inaya” chocolate, and made some changes: Added a shot of espresso, a Tbsp of brandy and cocoa each, a ¼ tap of salt, and subtracted the almond extract. Then, topped with a 1:1 ganache to counter the added bitterness.
For my palate, it turned out amazing.
I’ve never commented on a recipe before, but I thought I’d do my part to bring you more traffic – you deserve it!
I am not leaving a rating because I must have done something wrong. I put it in a springform pan as directed, but the batter was so runny that it ran out the bottom all over the inside of the oven. would love to know why.
I’m sorry to hear you had trouble with the recipe, Naomi. It’s hard to know what went wrong without being in the kitchen with you but a few things to keep in mind. Your batter should be on the thicker side before pouring into the pan, check out the video to see the consistency. Step 2 and 3 are critical for this to happen and you want to make sure to continue to stir until it thickens, this happens as the batter continues to cool while adding each egg.
Hi Tracy Ann! We haven’t tested this with just cocoa powder but as it is a different consistency then melted chocolate, I don’t believe it works. Some readers have used off store brand chocolate bars, such as Aldi (which is about the cheapest I’ve see chocolate bars sold). Hope this helps!
Leaving 5 stars before even making it tonight because I’m sure it will be delicious but I’m here to ask if anyone has tried using allulose or monkfruit to make it sugar free?
Hi Cheryl, it’s not something I would recommend since it has a different flavor but other readers have used monkfruit with great success. Hope this helps!
I’ve made this torte twice, and it’s been a hit each time! I’m going to make it again, but next time I want to add an inclusion to the batter (either chopped pistachios or freeze dried raspberries). Has anyone had any luck with something like this?
Hi Chloe, other followers who have made the torte have only talked about adding flavor inclusions such as espresso and bourbon. I would love to know how it turns out if you add either the pistachios or raspberries! Sounds tasty! So happy the torte is a hit for you!
Leaving a rating before finishing the recipe, but I know if it doesn’t work it’s on me. After mixing in the eggs my batter stayed very runny, it didn’t get to the gooey stage like in the video. I just now put it in the oven anyway but I’m afraid it’s not going to set. Couple of things I didn’t follow but proceeding anyway: I only had 7.6 oz of European butter so I measured the Guittard chocolate squares to be the same. My eggs were smaller so I kept it at 7. Reduced the sugar by a tiny bit, left off the almond extract and added a splash of Grand Marnier. Fingers crossed! If it doesn’t work I will for sure try again with the exact measurements.
Despite my having to alter the recipe because I didn’t have enough butter IT WORKED!!! It set beautifully and it’s falling gracefully and I am beyond happy. Whipping up a raspberry sauce and whipped cream. Thank you so much for this wonderful recipe.
I made this for a New Year’s Eve dinner. It was easy and absolutely wonderful! I follow you because your recipes are reliable. I added a splash of bourbon and dusted the torte with confectioners sugar. Added fresh raspberries to each slice and “sat” the torte in your raspberry sauce on the dessert plate. Everyone raved about it! Thank you!
Yay! So glad to hear, Pam! Thank you!
I made this recipe with no substitutions but at 30 min there was no jiggling so I pulled it out. The inside was set but did not taste cooked, very wet. What did I do wrong??
Barb, did you let the cake set up fully? Can I ask what brand of butter and chocolate you used? With rising prices, I’m concerned some brands are starting to up the water content of their butter and lower the cacoa%aages in their chocolate. That would definitely affect things!
Thanks for replying. I never thought to consider water content of butter! I used Kirkland (Costco) Unsalted Butter. I also used 60% cacao chocolate bars, thinking they would keep it from being a little less bitter. I’ll try again soon with better butter and 70% chocolate and see if that makes a difference!
Please keep me posted!!
recipe says the butter brand
Hi Jess! The brand of butter will make a difference in the final product.
This is our new go to party cake,lately the top has gotten a hard crust on top and the inside not done. It comes out looking perfect and then falls. Any suggestions?
Hi Tracy! Falling is totally normal and expected for a flourless chocolate cake, so no worries there! Is the inside still not done even after the cake has been refrigerated? This is one that will be gooey of you cut into it immediately. Can I also ask what brand of butter you use? I’ve been suspecting that some brands are upping the water content of the butter to save $ and that could be affecting the recipe.
Excellent recipe and easy!!! Everyone loved it especially with homemade whipped cream!!
I made a 1/2 recipe in a smaller spring pan and it came out great! Just don’t over bake!
Also the high cocoa chocolate bar wasn’t quite the right amount so I added dark chocolate chips-and it still was excellent!
Thank you Lynn!
I have never left a review on a recipe, but this one deserves it!!
I made this for a 10 person dinner party last night and it was a hit. I made it the day before and let it sit in the fridge and took it out 1 hour before serving and it was absolutely perfect. I served it with a homemade raspberry compote and fresh berries. Devine.
Yay! So glad to hear, Sally! Thank you!
I haven’t made the cake yet but was wondering about the 18 tbsp of butter. That is 2 sticks of butter plus 2 tbsp. Wow that’s a lot of butter for a cake not so large. Was the recipe correct? Want to know before I make it.
Hi Sylvia, yes that is the correct amount. Enjoy!
Can you substitute honey or maple syrup for the granulated sugar??
Hi Donna, while I can’t recommend it myself because I haven’t tested it out with this swap, a few readers have used honey and had great success. Let me know how it goes if you decide to experiment!
did not care for this. too mushy in the middle and I followed all instructions. I think the ingredients need beat with a mixer ,not just hand mixing.
Thanks for the followup Jess. I think it needs to be cooked just a little longer to avoid it to be mushy.
This recipe is always a hit. It is super easy to make and as long as you’re serving chocolate lovers, everyone will rave. It is very rich so smaller slices do the trick and is delicious with fresh berries and whipped cream. I use a scant 1 cup of sugar, Irish butter and a mix of 74% and 100% Guittard chocolate. With so few ingredients, you have to go for quality! Chef’s kiss!
Thank you Katie!
I’m bummed. I made this for my son’s 21st birthday. And my torte wouldn’t set. 5 more min, 5 more min, 5 more min, lowered temp. 5 more min. Took out and still very much liquid – way too much jiggle. Pretty much the same as when I put it in the oven. Took it out and let it cool. It has set up and it has a lot of oil on the top. I then put it in the fridge. When it solidified, there is a layer of butter on top and it is as hard as a brick. I used Kerrygold butter and Trader Joe’s 72% dark chocolate chips. The only thing I can think of, maybe the eggs weren’t warm enough? What the heck.
I’m so sorry to hear you had issues, Kathleen. With the butter separating during the baking process I immediately thought that it overheated or was over-mixed during the first couple of steps. I would of also thought it was an issue with the type of butter used but you used a good quality one, so I don’t believe that is the issue. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Thank your for your response. I’m going to give it another go! :-)
A FANTASTIC recipe! Both as written and as a base for added flavors.
I’ve already made this cake twice in two weeks, and It has been permanantly added to the dessert rotation.
I wanted to lean heavily into the dark, rich flavours of chocolate, so I used Cacao Barry’s 65% “Inaya” chocolate, and made some changes: Added a shot of espresso, a Tbsp of brandy and cocoa each, a ¼ tap of salt, and subtracted the almond extract. Then, topped with a 1:1 ganache to counter the added bitterness.
For my palate, it turned out amazing.
I’ve never commented on a recipe before, but I thought I’d do my part to bring you more traffic – you deserve it!
This makes me so happy to hear that you loved the recipe so much and you commented, Will! Really appreciate it!
This worked exactly as written, thanks!
Thank you Julia!
I am not leaving a rating because I must have done something wrong. I put it in a springform pan as directed, but the batter was so runny that it ran out the bottom all over the inside of the oven. would love to know why.
I’m sorry to hear you had trouble with the recipe, Naomi. It’s hard to know what went wrong without being in the kitchen with you but a few things to keep in mind. Your batter should be on the thicker side before pouring into the pan, check out the video to see the consistency. Step 2 and 3 are critical for this to happen and you want to make sure to continue to stir until it thickens, this happens as the batter continues to cool while adding each egg.
Hi Erin, the price of good quality chocolate is almost prohibitive. Is there any way I could swap the chocolate for a good quality cocoa.
Thanks
Tracy
Hi Tracy Ann! We haven’t tested this with just cocoa powder but as it is a different consistency then melted chocolate, I don’t believe it works. Some readers have used off store brand chocolate bars, such as Aldi (which is about the cheapest I’ve see chocolate bars sold). Hope this helps!
Instead of the splash of rum could I use a splash of espresso? Has anyone tried this?
Haven’t tried it but it should work! Let me know how it goes, Risa!
Do you have the raspberry sauce recipe?
Hi Anita! I use this sauce and double it: https://www.fifteenspatulas.com/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/
Leaving 5 stars before even making it tonight because I’m sure it will be delicious but I’m here to ask if anyone has tried using allulose or monkfruit to make it sugar free?
Hi Cheryl, it’s not something I would recommend since it has a different flavor but other readers have used monkfruit with great success. Hope this helps!
I’ve made this torte twice, and it’s been a hit each time! I’m going to make it again, but next time I want to add an inclusion to the batter (either chopped pistachios or freeze dried raspberries). Has anyone had any luck with something like this?
Hi Chloe, other followers who have made the torte have only talked about adding flavor inclusions such as espresso and bourbon. I would love to know how it turns out if you add either the pistachios or raspberries! Sounds tasty! So happy the torte is a hit for you!
Leaving a rating before finishing the recipe, but I know if it doesn’t work it’s on me. After mixing in the eggs my batter stayed very runny, it didn’t get to the gooey stage like in the video. I just now put it in the oven anyway but I’m afraid it’s not going to set. Couple of things I didn’t follow but proceeding anyway: I only had 7.6 oz of European butter so I measured the Guittard chocolate squares to be the same. My eggs were smaller so I kept it at 7. Reduced the sugar by a tiny bit, left off the almond extract and added a splash of Grand Marnier. Fingers crossed! If it doesn’t work I will for sure try again with the exact measurements.
Despite my having to alter the recipe because I didn’t have enough butter IT WORKED!!! It set beautifully and it’s falling gracefully and I am beyond happy. Whipping up a raspberry sauce and whipped cream. Thank you so much for this wonderful recipe.
So glad to hear, Cheryl! Thank you!