flourless chocolate torte
Decadently rich, creamy and all around delicious. This flourless torte is a simple yet special dessert, perfect for celebrating life’s little moments. Its smooth, decadent texture wins over everyone, gluten-free or not.
Ingredients
dark chocolate (good quality), I use Ghirardelli
butter
water
granulated sugar
eggs
heavy cream
Tips For A Perfect Flourless Chocolate Torte
First and foremost you need to invest in good quality ingredients. This desserts is mostly made up of chocolate…so we need good quality chocolate! I love Ghirardelli 60% or Callebaut 54.5% chocolate.
Next, you need a good quality springform pan. If yours is not nonstick, you’ll want to line the sides with a strip of parchment paper. If using a regular cake pan definitely be sure the line the bottom and sides with parchment. This will ensure your flourless chocolate torte doesn’t stick to the pan.
Do NOT skip the water bath step. There are other recipes online that don’t require this step, but for this specific recipe, we need it.
Restaurant Quality Dessert
I used to own a bakery (“Pip’s”) while my husband, Keith, owned a restaurant. I had the pleasure of baking the desserts for his establishment and this flourless chocolate torte was a staple on the menu! It’s bold and rich flavor was the perfect ending to a delicious meal.
How do I know if my torte is ready to pull out of the oven?
A flourless chocolate torte is more like a custard than a traditional cake, so doneness is about gently setting the eggs, not baking it dry like a sponge cake. The ideal internal temperature should be between 140°F and 150°F. The edges should just start to pull away slightly from the pan, and the center should look set — not jiggly like raw batter, but still a bit soft. It will firm up as it cools.
Gently shake the pan — you’re looking for a slight jiggle in the center, like set Jell-O.
Next let’s chat about how you can elevate the design of your torte!
How To Serve Flourless Chocolate Torte
I love topping the torte with chocolate ganache and berries. Strawberries and Cherries really add a depth of color to this dessert. You can add a single piece of fruit to each slice or load it up!
If you’re feeling extra fancy you can add some gold leaf! I’ve been using the brand Barnabas Blattgold for years. You can also choose to top this flourless dessert with homemade whipped cream or a dusting of powdered sugar!
To cut clean slices, I use long sharp knife and heat it in very hot water before EVERY cut. Make sure you wipe it with a clean cloth or paper towel after you heat it in the water. By cutting the chocolate torte with a dry, hot knife, you will be much more likely to have sharp edges and less crumbs on your pieces.
Flourless Chocolate Torte
Equipment
- Bowl
- whisk
- spatula
- 9" spring form pan
- large cake pan (larger than springform pan)
Ingredients
Flourless Chocolate Torte
- 18 oz dark chocolate, good quality I use either 60% Ghirardelli or Callebaut 54.5%
- 1 stick butter, unsalted
- 6 large eggs
- 3/4 c. sugar
- 1 c. water
Chocolate Ganache Topping
- 4 oz dark chocolate, good quality
- 4 oz heavy whipping cream
Instructions
Flourless Chocolate Torte
- Melt chocolate and butter together in a double boiler or microwave
- Place sugar and water together in a small saucepan. Bring to a boil and let boil until sugar fully dissolves (2-4 minutes). Set aside to cool a little
- Carefully whisk chocolate and sugar syrup together. Let cool
- Whisk in eggs one at a time
- Place mixture in a greased springform pan. Optional: line bottom with parchment paper if you want to transfer your torte off the base of the springform pan
- Wrap pan in tin foil so it is completely sealed. You don't want water leaking in
- Place tin foil wrapped springform pan into a larger baking pan. Fill larger baking pan with boiling water. About an inch high
- Bake at 350 degrees for 45-53 minutes (*size of pan and style of oven may vary baking times)
- Let cool in fridge for 2-3 hours (or until fully set and thoroughly chilled)
- Remove the sides of the springform pan and top with chocolate ganache. Let cool in fridge for at least another hour to set the ganache before cutting.
Easy Chocolate Ganache
- Finely chop 4 oz of chocolate and place it in a heat-safe bowl. Smaller pieces melt more evenly (If using chocolate chips you can skip this)
- Pour 4 oz of heavy cream over the chocolate.
- Heat the mixture in the microwave for 30 seconds.
- Remove and stir well. If the chocolate isn’t fully melted, continue microwaving in 10 second intervals, stirring after each, until smooth and glossy. Do NOT over heat. If you want your ganache thinner simply add more heavy cream a teaspoon at a time.
- Let the ganache sit for a few minutes to thicken slightly before pouring or spreading.
Video
Notes
Gently shake the pan — you’re looking for a slight jiggle in the center, like set Jell-O.
I used this recipe and made it. It came out so good, i had gotten several compliiment on it. Usually i have made several cakes, but this was something new for me to try.
Oh, wonderful, We’re so glad you had great results! Thanks for letting us know!!!
Hi when you say a stock of butter,how much is that in gms or oz
Hello! A stick of butter is approximately 115 grams.
How do I make the ganache? You forgot that step lol
Whoops, you’re correct. I just updated it on the recipe card :) Thank you!
Sounds great but I have not made it yet. Can I put it in the InstantPot? For how long?
Although we’ve never made the torte using the instant pot, that sounds like a super idea! We may have to give it a go. Let us know if you give it a try!!
Can this torte be made a day or two in advance? Also, any idea if it can be frozen? Thanks
It can absolutely be made a few days in advance! I have kept it for up to 5 days. Just be sure to wrap it well or place it in an airtight container in the fridge. I have not tried freezing it, but please let me know how it works out if you try it!
How do you recommend checking for doneness? Toothpick method? We have a new oven that we’re still learning to use.
Hello! A flourless chocolate torte is more like a custard, so you’re looking to gently set the eggs, not bake it dry. Aim for an internal temp of 140–150°F. The edges should just start to pull away from the pan, and the center should look set but still slightly soft. A gentle jiggle in the middle — like set Jell-O — means it’s done.
I made this recently and it was very good. I used a regular cake pan with the bottom lined. After cooling, the torte pulled away from the sides mostly, so Inwas able to remove it from the pan easily. Easy simple recipe.
If I wanted to you my 10″ springform pan, how would I adjust the ingredients?
Hello! I’ve made this recipe in a 10″ springform pan before, and it turned out great! You don’t need to adjust the ingredients—just the baking time. Since the batter will be spread a little thinner, it should bake a bit faster, so keep an eye on it and start checking for doneness a little earlier than the original recipe suggests.
I made this cake using 8oz of Ghirardelli chocolate and 10 oz coca powder to equal 18 oz of dark chocolate. Did I read the recipe correctly?
We love a flourless chocolate tort.
Hello! I’ve only ever used dark chocolate in this recipe. So I’m not sure how it would turn out by substituting cocoa powder. Did you try it? Let us know if it turns out!
I haven’t tried it yet but immmaking it for my friends birthday. The amount of sugar concerns me. What would possibly be the lowest amount of sugar possible for this?
Hello! So sorry for the delayed response. I haven’t tried making it with less sugar, so I’m not sure how it would turn out. Reducing the sugar might affect both the texture and flavor, so I’d recommend being cautious with any changes. But if you do give it a try, I’d love to hear how it goes!
Do I need to do anything with the ganache ingredients other than mixing them together? I assume they need to be heated to at least melt the chocolate. Thank you!
Yes! Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Don’t let it come to a rapid boil—that’s too hot!) Then pour it over the chocolate and let it sit for about 3 minutes. Slowly stir until smooth. If your ganache is still lumpy, you can microwave it in 10–15 second intervals, stirring in between.
Have you ever added rum to it, and if so, how much would you recommend? Thanks!
Oh yum! I’ve never added rum to this recipe before, so I can’t say for sure. I would start small with a couple of tablespoons. If you try it, let me know how it turns out!
Should I use semi-sweet chocolate or bittersweet chocolate for this recipe?
Hello! I would use semi-sweet. I typically use dark chocolate that is around 55% – 60% cacao. My favorites are Ghirardelli and Callebaut
Hi! I may not have time to let it cool. Any tips? Set it in the freezer for 30 min?
Hello! I haven’t tried speeding up the cooling time myself, so I can’t say for sure how it would affect the texture or how long it would take to set. You could let it rest at room temperature for a bit and then place it in the freezer to cool more quickly. I’d just check the center periodically to see if it’s still warm. If you give it a try, I’d love to hear how it turns out!
Hi
Thanks for sharing this recipe. My husband is gluten free so I’m looking forward to making this for Christmas. Also, it’s so very refreshing to visit a website that is easy to navigate without a bunch of adds popping up everywhere. I enjoy reading the recipe and look forward to more.
Hi Rosalyn,
Thank you for your kind comment, we’re so glad you found us and hope you loved the flourless torte!
We feel the same about ads, which is why we’re working to keep this little space peacefully ad-free.
Wishing you many blessings in the New Year.
Hi! I wanted to ask how you transfer the torte from the pan to a cake stand or other presentation plate.
Hi! I use a glass-bottom springform pan, so once I release the sides, I usually just serve the torte directly on the glass base. I haven’t tried making it in a regular cake pan, so I’m not sure of the best way to transfer it from that type of pan.
If I do want to move it to another serving plate, I line the bottom of the springform pan with parchment paper before baking. After removing the sides of the pan, I carefully slide a large knife or offset spatula underneath the torte (with the parchment still underneath for support) and gently transfer it to a cake stand or serving tray.
Hope that helps!
These are great! I used a cupcake pan instead of springform and baked around 43-45 minutes and they turned out excellent! Retrying this recipe with white chocolate and adding some lemon juice and lemon zest. Hoping it turns out just as good :)
So glad to hear you had great success with the cupcakes. I hope you enjoy experimenting with the white chocolate and lemon!
Happy baking :)
How long do you let cool after you mix chocolate with sugar syrup?
I usually wait 5-6 minutes. Stirring it a couple times to help it cool a bit. You just don’t want to add raw eggs to a hot mixture. If it’s warm to the touch that’s fine!