Flourless Chocolate Torte

I think this is one of the most decadent desserts you can make, and it’s surprisingly simple. These few ingredients come together to create a rich Flourless Chocolate Torte. It has a wonderfully dense and fudgy texture, but it’s also surprisingly light on the palate. You could serve it completely on its own, then you can also dress it up with some berries or a dollop of cream.

WHY YOU’LL LOVE THIS RECIPE

• Naturally Simple: You only need a handful of basic ingredients, most of which you might already have. There’s no fancy technique here.
• Intensely Chocolatey: Since there’s no flour to get in the way, the deep flavor of the chocolate is the star of the show. It’s pure chocolate bliss.
• Impressive Results: This torte looks like it came from a high-end bakery. It has a beautiful, rustic cracked top that looks so elegant, and no one has to know how easy it was to put together.
• Gluten-Free Friendly: This recipe is a fantastic dessert for anyone avoiding gluten. Just make sure to follow my note in the ingredients section.

WHAT IS A FLOURLESS CHOCOLATE TORTE?

A torte is just a type of rich cake. When we make a Flourless Chocolate Torte, we’re creating a dessert that gets its structure from eggs and butter instead of flour. This is what gives it that signature dense, almost brownie-like, fudgy middle instead of a light and airy crumb you’d find in a traditional sponge cake. It’s a very concentrated and pure chocolate experience.

INGREDIENTS YOU’LL NEED

Here’s what you’ll need to gather. Using good-quality chocolate makes a big difference here!

• 8 ounces (226g) unsweetened chocolate: Chop it up a bit so it melts evenly.
• 1 cup (226g) unsalted butter: I like to cut this into pieces.
• 5 large eggs: It helps if these are at room temperature.
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour: (Note: For a truly flourless and gluten-free torte, you can simply omit this or substitute it with 1 tablespoon of cocoa powder or cornstarch).
• ¼ teaspoon salt
• For serving (optional): A scoop of ice cream and your favorite chocolate sauce.

HOW TO MAKE CHOCOLATE TORTE

1. Prep the Oven and Pan: First, get your oven heating up to 400°F (200°C). Grease a 9-inch round cake pan or springform pan really well with butter. Then, place a circle of parchment paper on the bottom. This little step makes getting the cake out a breeze.
2. Melt the Chocolate and Butter: Put your chopped chocolate and butter into a microwave-safe bowl. Heat it on half-power for 30 seconds at a time, stirring after each interval. Stop when the butter is melted and the chocolate is soft enough to stir smooth. Set it aside to cool down a bit.
3. Mix the Batter: In a separate bowl, use an electric mixer on medium speed to beat the sugar, eggs, and vanilla until they are just combined. Add the flour (if using) and salt, and give it another quick mix. Pour in the slightly cooled chocolate mixture and mix one last time until everything is uniform.
4. Bake the Torte: Pour the batter into your prepared pan and use a spatula to spread it into an even layer. Bake for 20 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with moist, fudgy crumbs attached, not wet batter.
5. Cool it Down: This is important! Let the torte cool completely in the pan on a wire rack. As it cools, it will set up and might sink a little in the middle—that’s normal! Once it’s cool, run a knife around the edge and flip it out, peel off the parchment, and then flip it back onto a serving plate.

EXPERT TIPS FOR SUCCESS

• Don’t Overbake: The key to a fudgy torte is to pull it out of the oven at the right moment. The center should still be a little soft. It will continue to cook and set as it cools.
• Use Good Chocolate: With so few ingredients, the quality of your chocolate really shines through. Use a brand you enjoy eating on its own.
• Let it Cool Completely: I know it’s tempting to dig in, but letting the torte cool fully allows the texture to become dense and rich. If you cut it while warm, it will be messy and gooey.
• Room Temperature Eggs: Using eggs that aren’t cold from the fridge helps them mix more easily and evenly into the batter, creating a smoother texture.

SERVING SUGGESTIONS

This torte is fantastic on its own, but you can also dress it up!

• A simple dusting of unsweetened cocoa powder.
• Fresh raspberries or strawberries add a nice tartness.
• A big dollop of freshly whipped cream.
• A drizzle of caramel sauce.

VARIATIONS TO TRY

• Coffee Kick: Add 1 teaspoon of instant espresso powder along with the chocolate to deepen the flavor.
• A Hint of Orange: Add 1 teaspoon of orange zest to the batter for a lovely citrus note.
• Spiced Chocolate: A pinch of cinnamon or even a tiny bit of cayenne pepper can add a wonderful warmth.

STORAGE & MAKE-AHEAD TIPS

• Storage: You can store the torte in an airtight container in the refrigerator for up to 5 days.
• Make-Ahead: This is a great dessert to make a day in advance. The flavor and texture are even better on day two! Just keep it covered in the fridge and let it sit at room temperature for about 20-30 minutes before serving.

COMMON QUESTIONS (FAQ)

Is this recipe really gluten-free? The original recipe I worked from included a tablespoon of flour. To make it completely gluten-free and truly flourless, simply leave out the flour or swap it for cocoa powder. The torte will be just as delicious!

My torte cracked on top. Did I do something wrong? Not at all! A cracked top is a classic feature of a flourless chocolate torte. It gives it that beautiful, rustic look. It’s a sign you did it right.

Why did my torte sink in the middle? This is also totally normal. Because it doesn’t have flour for structure, the torte will rise from the heat of the oven and then fall as it cools. This settling is what creates that amazing dense, fudgy center.

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