This Flourless Chocolate Torte is all about ease and decadence! Rich and delicious, this is a great dessert for celebrations, holidays and potlucks. Perfect for making ahead and freezes beautifully!
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Chocolate Torte is a chocolate lover’s dream come true. It is kind of like eating a chocolate truffle, rich, creamy, and satisfying. I love making this with darker chocolate but lighter works well too.
Back in the Mizuna restaurant days, Chocolate Torte was a staple on the dessert menu. We would make this popular dessert twice a week, using a water bath, cooling the tortes for 12 hours, and then covering it in a thick chocolate glaze…incredibly decadent.
Fast forward to the practical days of simply whipping up a quick treat for the family. These days I go for a faster, easy version of Chocolate Torte. It takes about 15 minutes to whip up, no water bath; we skip the glaze and serve it 2 hours after baking.
My family LOVES it! It is an easy dessert that you can make a day or two ahead of serving. It is so rich and perfect, even without the glaze.
If you want to dress it up, we include a drizzle in the notes because sometimes you need double the chocolate goodness. Whip cream adds a nice touch, and adding a few fresh berries or a raspberry sauce doesn’t hurt this one bit.
For more of a traditional cake texture, this Dark Chocolate Bundt Cake is amazing.
Table of Contents
Ingredients In Chocolate Torte
Ingredient Notes
- good-quality dark chocolate with make this torte amazing. We like using Guittard chocolate chips 63%, Ghirardelli 60% chips work well too, or a chopped up 70% good chocolate bar.
- coffee – coffee (decaf is fine) makes the chocolate flavor really shine. The coffee flavor is very subtle, but if it is not your thing, water is fine.
See the recipe card below for a full list of ingredients and measurements.
Ways To Enhance
Chocolate is one of those rare foods that I enjoy pure and simple just as it is but sometimes it is fun to add flavor. These are some favorite combinations:
- add 1 teaspoon of cinnamon and a pinch of cayenne or ancho chili powder.
- add a couple of tablespoons of liquor, whiskey or rum.
- add a few teaspoons of fresh orange zest.
- add fresh chopped mint or mint extract (start with 1/4 teaspoon and test the flavor).
- play around and find your perfect flavors!
How To Make Chocolate Torte
STEP ONE – In a saucepan, melt butter with brown sugar and coffee until just fully melted and warm. Take off the heat and add in the chocolate chips; no need to stir yet. Set aside for 5 minutes.
STEP TWO – Stir the chocolate mixture until all the chocolate chips are melted; it will get thick and luscious.
If the chips are not fully melted, set the bowl over a pan of hot water, making sure it is not touching the water.
STEP THREE – In a bowl, whip the eggs, vanilla, and a pinch of salt until frothy.
STEP FOUR – Scrape a third of the chocolate into the eggs and mix in, add half of the chocolate that is left, blend it in, then add the remaining chocolate mixing until fully incorporated.
STEP FIVE – Add to prepared 10″pan. Place in the oven on a tray. Bake 35-40 minutes. It will be slightly puffed up. The internal temperature should be around 200 degrees F.
STEP SIX – Set on a rack to cool. Take a knife and run around the edge. Let sit for 30 minutes before taking the ring off. Refrigerate for 2 hours or up to 2 days. You can serve this warm but the texture is best when chilled.
The torte will puff up in the oven and fall a little as it cools giving it a lovely rustic look.
Serve with a sprinkling of powdered sugar or whipped cream and fresh berries. Or fancy it up with chocolate drizzle and raspberry sauce. (see notes)
Recipe faqs
Chocolate Torte is rich with a dense truffle-like texture. Chocolate cake has a light and fluffy texture.
Dreamy rich chocolate flavor that is silky smooth, like the filling of a chocolate truffle. Perfect for the die-hard chocolate lover.
Generally, yes, flourless indicates no flour or starch.
Refrigerate up to 5 days or freeze up to 2 months.
More Chocolate Recipes You May Enjoy
This is our favorite birthday and special occasion treat. Hope you enjoy! ~Tonia
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Easy Flourless Chocolate Torte
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: dessert, baked
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Description
Rich and delicious this Chocolate Torte recipe is the perfect dessert for celebrations, holidays and gatherings- easy to make ahead and freezes beautifully! Gluten-free.
Ingredients
- 1 1/2 cups (313 grams or 11 ounces) unsalted butter
- 3/4 cup (164 grams or 5 1/2 ounces) brown sugar
- 1/2 cup strong coffee, instant espresso powder (see notes) or decaf or water is fine (coffee makes the chocolate flavor really shine)
- 9 ounces good-quality dark chocolate 65% or higher, finely chopped (semi sweet is fine if you prefer lighter)
- 8 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- pinch of salt
- see notes for more flavor additions
- powdered sugar and raw cocoa powder for dusting
Instructions
- Preheat oven to 350F. Butter and put parchment in the bottom of a 10″springform pan (the batter is liquidy so make sure your pan does not leak. If you think it will leak, you can line the entire inside of the pan with parchment or wrap the bottom and sides with foil to be on the safe side so it doesn’t run all over the oven.)
- In a sauce pan, melt butter with brown sugar and coffee until just fully melted and warm. Take off the heat and add in the chocolate chips, no need to stir yet. Set aside.
- In a bowl, whip the eggs, vanilla and pinch of salt, until frothy. Set aside.
- Give the chocolate mixture a stir until all the chocolate chips are melted, it will get thick and lucious. If the chips are not fully melted, set the bowl over a pan of hot water, making sure it is not touching the water. Scrape a third of the chocolate into the eggs and mix in, add half of the chocolate that is left, blend in and then add the remaining chocolate mixing until fully incorporated. Add to prepared pan.
- Place in the middle of the oven on a tray. Bake 35-40 minutes. When finished, it will be slightly puffed up on the edges and the center should be firm, not jiggly or too loose.
- Set on a rack to cool. Take a knife and run around the edge. Let sit for 30 minutes before taking the ring off. Refrigerate for 2 hours or up to 2 days. You can also serve this warm but the texture is best when chilled.
- Sprinkle with powdered sugar and cocoa powder if desired. Serve with fresh berries and whipped cream. Or see notes for chocolate drizzle and raspberry sauce.
Notes
When using instant espresso powder, mix into 1/2 cup warm water, same as the coffee measurement.
To Store – Refrigerate up to 5 days or freeze up to 2 months.
Additional Flavor Options – add 1 teaspoon cinnamon and a pinch of cayenne or ancho chili powder, or add a couple tablespoons of liquor, whiskey or rum (use this as part of the coffee measurement in the recipe) or add a few teaspoons of fresh orange zest, or add fresh chopped mint or mint extract (start with 1/4 teaspoon and test the flavor).
Alternative ways to cut – you can cut in wedges or into small squares or diamond for fun little bites. To get a clean cut, dip your knife in hot water then dry with a towel. Repeat for each cut you make.
Optional chocolate drizzle – in a sauce pan over low heat, whisk together 1/2 cup cacao powder (43 grams), 1/2 cup sugar (100 grams), 1/2 cup (119 grams) whipping cream, 1/2 cup unsalted butter (113 grams), and a pinch of salt. After it melts together continue whisking until it is thick, smooth and glossy, about 5 minutes. This will thicken as it cools, but can be rewarmed easily.
2 Quick Raspberry Sauces – 1.)Warm 1/2 cup raspberry spread or jam with 1/4 cup of orange juice or water. 2.)Simply blend up frozen raspberries with a little sugar to create a fresh puree.
Nutrition
- Serving Size: 1 piece
- Calories: 423
- Sugar: 20.1 g
- Sodium: 56.5 mg
- Fat: 34.3 g
- Saturated Fat: 20.1 g
- Carbohydrates: 23.7 g
- Fiber: 1.7 g
- Protein: 5.7 g
- Cholesterol: 186.3 mg
Wowza! This tort is divine! I used 70% chocolate “chunks”, added whiskey and served with whipped cream. Everyone at the table loved it and asked for the recipe. I’m not much of a baker, but the recipe was very easy. Thank you!
Great to hear Ceejay! Glad you gave it a try.
Anyway to make this without the eggs?
That would need to be a different recipe I think.
If using pure chocolate cocoa nibs as alternative, what quantity and would you increase the sugar?
No need to increase the sugar. Maybe 1/3 to 1/2 cup.
I made this over the holidays. Served it with a small dollop of crème fraiche. It’s one of the best things I’ve ever put in my mouth! Everyone raved. Will make again.
Wonderful Jen!
Can this be made successfully with dairy free “butter”?
Hi Mary, I have not tried this with dairy-free butter, but I don’t see why it wouldn’t work as long as it has a solid consistency. Has anyone else tried this with diary free butter?
I’m trying to calculate calories/size. I see it says 1 slice but how big of a slice? How many slices per torte is this based on? Thanks so much!
Hi Diane! The torte serves 12. So 1/12th of the torte. 🙂
extraordinary!
Great to hear Josie!
Very nice!!!
When chilled, it has the consistency like a cheesecake. When warm, pudding-like (but not runny).
I subbed nothing.
I baked longer than 45 minutes, baked until the center was not jiggly, edges got quite puffed when it was actually done.
Thank you, my chef-friend, Sylvia! I am learning from you!!
-Fiona
Thanks Fiona- this one is actually Tonia’s recipe-I can’t take credit, but super happy you enjoyed this!
I made this for the holiday weekend. It was easy to assemble and I baked it about 40 minutes. The torte turned out perfect especially with a Dallop of whip cream on top. My family was happy!
Great to hear Josie 💛
The Easy Flourless Chocolate Torte was a perfect end to our Christmas dinner. I served with raspberries and black berries topped with whipping cream! You were right, it’s better cold! Has a completely different texture.
I used two of your recipes for tonights meal!!
So glad you enjoyed this Sandra! Thanks for being here. 🙂
This was amazing! Just exactly what I hoped for, rich and decadent. It came together easily baked it for about 45 minutes, chilled and cut into 12 pieces. It was a hit!!
Yay! So happy you enjoyed.
I was looking forward to baking this for a gluten free friend – also because I’ve enjoyed these flourless cakes at restaurants.
The prep was fairly easy – good directions to follow. So this is a real plus. Overall, for the experienced baker i would say: easy recipe.
I followed directions to the T & took the suggestion to wrap my springform pan in foil in case of overflow/leaks as the batter is basically wet. Oven temp @ 350 and set on sheetpan as directed. Baked for the first 35 minutes (recipe states 30-45 min) and continued to the max. Time of 45. Checked the internal temp as noted (around 200) to 198 degrees. It was VERY wet in the center – but temp was right – so….i removed and cooled as directed. After about an hour of cooling – i rechecked and the center was still like soup! So – i fired up my oven (BTW my oven temps are right on) and re-baked (again) for another 15 – 20 minutes. Then. Checked again – still very wet in the center – the outer edge of cake was becoming quite “done” and so – i am now waitung with crossed fingers this is just some phenomenon of the recipe. And that ultimately; after fully cooling/chilling the wet center will turn lusciously chocolatey. Fingers crossed and P.S. i don’t have time to bake another before company.
So. I’m questioning something in the directions (?) And as I know myself – I will try again just to see IF it was “operator error.” Disappointed.
Shoot Maureen! It definitely should not be wet in the center, it is basically a souffle, so should be slightly raised in the center. What size pan did you use? Was your oven preheated? You could cover with foil for the edges but it shouldn’t over cook like that. That is frustrating, so sorry. I took the temperature note off the recipe because that seems confusing.
If using instant espresso powder, how much should I use? Or should I just make a 1/2 cup of coffee with it?
yes, make the 1/2 cup of coffee with it.
Thank you for asking this question! We had the same question – the recipe wasn’t exacty clear. You saved us from guessing. Have a great holiday 🙂
Appreciate this, recipe is adjusted now 🙂
What size pan should I use?
We used a 10″ springform pan.