Flourless Chocolate Torte
This flourless chocolate torte is rich, indulgent, and ultra fudgy! It has an intense chocolate flavor and the perfect fudge texture. This flourless chocolate cake is the best dessert for any occasion. Serve it for Valentine’s Day, birthdays, Christmas, holidays, and more!
Why You’ll Love This Recipe
- This flourless chocolate torte takes only 20 minutes of prep time.
- The texture is fudgy and gooey. It is reminiscent of fudge brownies.
- This flourless chocolate cake is rich and decadent.
- Since it is flourless, this cake is naturally gluten free. In addition, it is nut free.
- Great for birthdays, special occasions, and more.
- I love serving this for holidays! My family and friends love it.
- Serve with whipped cream or vanilla ice cream for the ultimate dessert.
- Check out this Gluten Free Chocolate Cake for another delicious sweet treat!
Ingredients & Substitutions
These are the main ingredients and substitutions for this flourless chocolate torte. Scroll down to the recipe card for full ingredients list and instructions.
Use unsalted butter. If you only have salted butter, omit the pinch of sea salt later on.
Any type of chocolate chips work, but I recommend not using 100% dark chocolate. A little sweetness helps in the overall flavor.
Granulated sugar helps sweeten this flourless cake.
Sea salt balances out the sweetness.
Vanilla extract adds a homemade cozy flavor.
Use three eggs and one egg yolk.
Cocoa powder adds a rich chocolate flavor.
Chill the heavy cream before beating until stiff peaks form. Do not use other milk. Heavy cream is vital to the texture and flavor.
Taste & Texture
This flourless chocolate torte is similar to brownies. It is rich, fudgy, and decadent.
It puffs up while baking then slowly depuffs. This creates a dense texture.
Overall, this flourless chocolate torte is chocolaty and delicious!
How to Make
Step 1
First, preheat the oven to 350 degrees Fahrenheit. Add a piece of round parchment paper to the bottom of an 8-inch springform pan. Then, lightly spray the sides with nonstick spray.
Step 2
In a microwave-safe bowl, melt the butter and chocolate chips in 30-second increments. Stir between each increment until fully melted but not burnt.
Step 3
Then, add in the sugar, sea salt, and vanilla extract. Whisk together.
Step 4
Next, add in the eggs and egg yolk. Stir together.
Step 5
Add in the cocoa powder and stir together.
Step 6
In another clean bowl, add the chilled heavy cream. Use an electric mixer to beat until peaks form.
Step 7
Use a spatula to fold the whipped cream into the chocolate mixture.
Step 8
Transfer this mixture to the lined springform pan. Smooth into an even layer.
Step 9
Bake for 25 to 27 minutes or until the edges are set but the center is slightly jiggly.
Step 10
Remove the pan from the oven. Allow the torte to cool for at least one hour. Chill in the fridge to speed up this process.
Step 11
Lastly, carefully slice and serve this flourless chocolate torte!
Expert Tips & Tricks
Follow these tips and tricks to make the best flourless chocolate torte.
Melt the butter and chocolate chips in 30 second increments. Do not burn. You will only need about 2 of these 30 second increments.
Beat the heavy cream until stiff peaks form. This process usually takes a few minutes.
Do not bake too long. The middle will still look jiggly.
Allow the torte to fully cool before slicing into it. It is gooey!
How to Serve & Store
Serve this flourless chocolate torte with whipped cream or vanilla ice cream!
I love it with fresh raspberries and powdered sugar on top.
Allow it to fully cool before slicing.
If desired, drizzle some melted chocolate, peanut butter, or caramel sauce on top.
Store in the fridge for up to 4 days.
Frequently Asked Questions
Flourless cake is a type of cake that does not use any flour. It is often made with chocolate as a main ingredient.
Flourless chocolate cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. It is much better chilled.
Yes, Godiva Flourless Chocolate Torte is gluten-free. The cake mix is certified gluten-free by the Gluten-Free Certification Organization (GFCO), and it is also labeled as gluten-free on the packaging. This means that the cake is safe for people with celiac disease or gluten intolerance to eat.
This torte tastes like brownies.
Equipment Needed
Hand Mixer: Use this hand mixer to whip the heavy cream.
Pre-Cut Parchment Paper Sheets: Cut out a round piece of parchment paper to fit in the bottom of the springform pan.
Pyrex 3 Glass Mixing Bowls: I love these mixing bowls for baking.
Pyrex Glass Measuring Cups: Measure out the ingredients.
Check out all of my kitchen favorites!
You May Also Like
- Red Velvet Cupcakes
- Gluten Free Carrot Cake
- Healthy Cookie Dough
- Gluten Free Chocolate Cake
- Cookie Dough Cake
If you make this flourless chocolate torte recipe, I would really appreciate a review! Find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Flourless Chocolate Torte
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups chocolate chips
- ¾ cup granulated sugar
- ½ tsp sea salt
- 1 tsp vanilla extract
- 3 eggs
- 1 egg yolk
- ½ cup cocoa powder
- ½ cup cold heavy cream
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Add a piece of round parchment paper to the bottom of an 8 inch springform pan. Lightly spray the sides with nonstick spray.
- In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments. Stop and stir between each increment until fully melted but not burnt.
- Then, add in the sugar, sea salt, and vanilla extract. Whisk together.
- Next, add in the eggs and egg yolk. Stir together.
- Add in the cocoa powder and stir together.
- In another clean bowl, add the chilled heavy cream. Use an electric mixer to beat until peaks form.
- Use a spatula to fold the whipped cream into the chocolate mixture.
- Transfer this mixture to the lined springform pan. Smooth into an even layer.
- Bake for 25 to 27 minutes or until the edges are set but the center is slightly jiggly.
- Remove the pan from the oven. Allow the torte to cool for at least one hour. Chill in the fridge to speed up this process.
- Finally, carefully slice and serve this flourless chocolate torte!
Notes
- Use 3 eggs and 1 egg yolk.
- Beat the heavy cream until stiff peaks form.
- Do not bake too long. The center will still look wobbly.
- Allow the cake to fully cool before slicing into.
- Store leftovers in the fridge for up to 4 days.
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2 Comments on “Flourless Chocolate Torte”
Addison can I use a cake pan 8 or 9 inch for the torte? I had a springform pan but gave it away. I don’t use one enough to buy one.
Hi Donna! That will work, but it will be tougher to get the torte out of the pan. It is dense and gooey!