Easy Flourless Chocolate Torte Recipe
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.
How to Make the Best Easy Flourless Chocolate Torte
This flourless chocolate torte is the ultimate indulgent dessert for chocolate lovers. With its dense, fudgy texture and intensely rich flavor, it’s naturally gluten-free and perfect for celebrations, holidays, or any time you want to impress your guests with minimal effort.
The secret to this torte’s incredible depth of flavor is the combination of high-quality dark chocolate and a touch of coffee, which amplifies the chocolate notes without adding a coffee taste. The batter comes together quickly on the stovetop, and once baked, it develops a slightly crackly top with a silky, truffle-like interior.
Best of all, this dessert can be made ahead of time. It actually tastes better after chilling in the refrigerator, where the flavors meld and the texture becomes perfectly dense and sliceable. A light dusting of powdered sugar and cocoa powder is all the decoration you need—though fresh berries and whipped cream take it over the top.
Easy Flourless Chocolate Torte
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
Torte
Topping
Instructions
Prepare the Pan
- Preheat oven to 350°F. Butter and place parchment in the bottom of a 10-inch springform pan. If your pan might leak, line the entire inside with parchment or wrap the bottom and sides with foil.
Make the Chocolate Base
- In a saucepan, melt butter with brown sugar and coffee until just fully melted and warm. Remove from heat and add the chopped chocolate. Set aside without stirring.
- In a bowl, whip the eggs, vanilla, and pinch of salt until frothy. Set aside.
- Stir the chocolate mixture until all chocolate is melted and emulsified—it will get thick and luscious. If chips aren't fully melted, set bowl over a pan of hot water (not touching the water).
Combine and Bake
- Scrape a third of the chocolate into the eggs and mix. Add half of the remaining chocolate and blend, then add the rest, mixing until fully incorporated. Pour into prepared pan.
- Place in the middle of the oven on a tray. Bake 35-40 minutes until slightly puffed on edges and center is firm, not jiggly.
Cool and Serve
- Set on a rack to cool. Run a knife around the edge. Let sit 30 minutes before removing the ring.
- Refrigerate for 2 hours or up to 2 days. The texture is best when chilled, though it can be served warm.
- Sprinkle with powdered sugar and cocoa powder. Serve with fresh berries and whipped cream.
Notes
- Coffee enhances the chocolate flavor—use decaf or water if you prefer no caffeine.
- For a lighter taste, use semi-sweet chocolate instead of 65% dark.
- This torte freezes beautifully—wrap tightly and freeze for up to 3 months.
- For extra flavor, add orange zest, espresso powder, or a splash of liqueur to the batter.
