Indulge in the decadence of this restaurant-style flourless chocolate torte. Topped with a silky ganache, this fudge-like cake will satisfy the cravings of even the deepest chocolate lovers. Flourless chocolate torte is moist, rich, and naturally gluten-free, making it the perfect treat to serve up at your next celebration!
Ingredients for Flourless Chocolate Torte
Chocolate torte is a rich, dense, not-too-sweet cake made without any flour, resulting in a thick and fudgy texture. The cake itself contains just a handful of simple ingredients and gets enhanced with a thin topping of dark chocolate ganache. To make this flourless torte with dark chocolate ganache, you’ll need:
- Dark chocolate: Go for a high-quality 70% dark chocolate. Chips will work but it’s best to buy a bar of good chocolate and chop it yourself.
- Cocoa powder: Using both the chocolate and cocoa powder will give you the deepest chocolate flavor.
- Sugar: Use plain, granulated sugar for the torte batter. If you like, a dusting of powdered sugar to garnish the torte would be totally welcome.
- Butter: Unsalted butter is best for baking. You’ll need butter for the recipe and for preparing the cake pan.
- Large eggs: This chocolate torte is heavy on the eggs, which creates its thick, custardy texture.
- Instant espresso powder: A hint of coffee flavor always enhances chocolate.
- Vanilla extract: For additional flavor and richness.
- Kosher salt: To brighten all the sweet flavors.
- Heavy cream: You’ll need heavy cream along with more dark chocolate to make the ganache topping.
To cut through its richness, serve up this decadent torte with fresh raspberries or a dollop of homemade whipped cream.
Step-by-Step Instructions
Making this dark chocolate flourless torte can be broken up into 4 steps:
- Prep: Preheat your oven to 325° and prepare the cake pan. Use your fingers to rub a thin layer of butter on the bottom and the sides of a 9″ cake pan. Sprinkle in a small amount of cocoa powder, hold the pan at an angle, and tap while rotating the pan to distribute. Tap out the excess cocoa powder over the garbage or sink.
- Make the batter: Begin by placing the dark chocolate and unsalted butter in a heatproof bowl. Melt over a double boiler or in short bursts in the microwave, stirring until smooth. Once melted, remove from the heat and stir in the sugar, cocoa powder, espresso powder, vanilla extract, and kosher salt. Finally, add the eggs one at a time, mixing well after each addition.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the 325° preheated oven for about 35-40 minutes. When it’s ready, the center will look set, and a toothpick inserted into the center will come out with moist crumbs. Allow to cool for about 15 minutes before removing the torte and transferring to a cooling rack.
- Make the ganache glaze: Place the chopped chocolate in a heatproof bowl and in a small saucepan gently simmer the heavy cream over medium heat until it is just bubbling and beginning to simmer (don’t let it boil!). Pour the cream over the chocolate, let it sit for 2-3 minutes, and gently stir together until the ganache forms. Allow the mixture to cool until it is a spreadable consistency. It should be thin enough to pour, but thick enough to hold and not run down the sides of the cake. Pour the ganache in the center of the cooled flourless chocolate torte and spread to the edge.
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Tips for Flourless Chocolate Torte
This cake is fairly straightforward to make, but there are certainly some tips to help make it even easier. Firstly, you’ll want to make sure your large eggs are at room temperature. Because you’ll be adding them to a warm batter, the eggs shouldn’t be cold, or they run the risk of scrambling. To warm up your eggs quickly, take fridge cold eggs, add them to a bowl with warm water, and let them sit for 10 minutes.
Prepare your cake tin with butter and cocoa powder instead of butter and flour. This not only helps keep the cake’s color, but also keeps it gluten-free!
When it comes time to frost your flourless chocolate torte with the ganache glaze, make sure the glaze cools to the right consistency. If you try to glaze the cake while the ganache is too warm, it will run right off the sides. Too cool, and it will be thick and difficult to spread. Allow the chocolate ganache to cool for about 20 minutes to achieve the right texture. If it starts to look a little separated while cooling, just give it a quick whisk to bring it back together. If your ganache appears a little runny, don’t worry, it just needs to cool for a few more minutes.
Use a knife to score the ganache where you will cut the eventual slices. This flourless chocolate torte is very rich, so we suggest portioning it into 16 slices. To give this torte the ultimate restaurant look, top each portion with a fresh raspberry.
More Delicious Desserts
- Easy Chocolate Mousse
- Coconut Coffee Cake with Caramel Sauce
- Dark Chocolate Brownies
- Italian Cheesecake
- Brownie Pecan Pie
Flourless Chocolate Torte
Ingredients
Flourless Chocolate Torte
- 8 ounces 70% dark chocolate*, chopped
- 1 cup cubed unsalted butter, plus extra to prepare the pan
- 1/4 cup unsweetened cocoa powder, plus extra to prepare the pan
- 1 cup sugar
- 1 tablespoon instant espresso powder, optional
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond kosher salt
- 5 large eggs, room temp.
- 16 fresh raspberries, optional garnish
Dark Chocolate Ganache
- 4 ounces 70% dark chocolate*, chopped
- 1/2 cup heavy cream, room temp.
- tiny pinch Diamond kosher salt
Instructions
Flourless Chocolate Torte
- Preheat your oven to 325°F with the rack set in the middle. Use your fingers to rub a thin layer of butter on the bottom and sides of a 9" cake pan. Sprinkle in a small amount of cocoa powder, rotate the pan on an angle to distribute over the bottom and sides, then tap out the excess.
- Place 8oz of dark chocolate* along with the unsalted butter in a medium or large heatproof bowl. Melt the mixture over a double boiler** or in short bursts in the microwave, stirring until smooth. Once melted, remove from heat and allow to cool slightly. Sift in the sugar, cocoa powder, and espresso powder–if using. Add the vanilla extract and kosher salt. Whisk to combine. Crack in the eggs one at a time, mixing well after each addition.
- Pour the batter into the prepared cake pan. Tap the pan firmly a few times on the counter and use a toothpick to pop any air bubbles that rise to the top. Bake in the 325°F preheated oven for about 34-38 minutes. When ready, the center will look set, and a toothpick inserted into the center will come out with moist crumbs.
- Allow the torte to cool in its pan for about 15 minutes before removing and transferring to a cooling rack. Cool the torte on the cooling rack for at least 30 minutes before glazing with dark chocolate ganache.
Dark Chocolate Ganache
- Chop the chocolate, place in a heatproof bowl, and set aside. In a small saucepan, heat the cream over medium heat until it barely begins to simmer and bubble (do not let it boil; this will ruin the ganache), and remove from heat. Pour the heavy cream over the chocolate and let it sit undisturbed for 3 minutes. Use a spoon to slowly and gently mix the heavy cream and chocolate together until a ganache forms (be careful not to overmix). Allow the ganache to cool at room temperature until it is a spreadable consistency, about 15-20 minutes.***
Assemble
- Pour the ganache onto the center of the cooled flourless chocolate torte and spread up to (but not over) its edge.*** Use a knife to score the ganache where you will cut the 16 eventual slices and top each portion with a fresh raspberry. Cut the torte, and serve cold or at room temperature.
Equipment
- 9" cake pan
- heat proof bowl
- sifter
- whisk
Notes
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