Rich. Decadent. Delicious. Treat yourself with this Flourless Chocolate Torte recipe. With only 5 ingredients, it's so easy to make!
What is a torte?
Also known as a Flourless Chocolate Cake, A Chocolate Torte is a rich German cake, usually made with little or no flour. It is commonly baked in a springform pan and can be layered and topped with fruit compotes, jams, chocolate ganache, or buttercream. Our recipe is so deliciously rich that you only need one layer. Yes, it's that good.
Like our Double Chocolate Olive Oil Brownies and Nutella Cheesecake, this recipe is meant for Chocolate lovers. It's guaranteed to win praise at your next dinner party or potluck. If you need a fast dessert that looks fancy, this is the recipe.
HINT: top it with powdered sugar and bing cherry compote.
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Ingredients
- BUTTER: we like unsalted butter for this recipe
- BITTERSWEET CHOCOLATE: we used Bittersweet Chocolate Chips, but you can use bittersweet chocolate bars (60% cacao) as well.
- EGGS: large or extra large eggs
- SUGAR: granulated sugar
- SALT: just a pinch
- POWDERED SUGAR: enough to sprinkle on top
*see recipe card for quantities.
Instructions
- Preheat oven to 350°.
- Butter the sides and bottom of a 9" springform pan.
- Gently fold half of the egg mixture into the chocolate mixture until combined.
- Using a double boiler, place a heat proof bowl over a pan of simmering water making sure the bowl is not touching the water. Melt chocolate and butter and stir until smooth and combined.
- In a separate large bowl, combine eggs, ½ C sugar and salt and mix with hand mixer until pale and thick, about 6-7 minutes.
- Add remaining egg mixture and fold until well combined.
- Pour batter into springform pan and place in oven and bake until top no longer looks wet and a toothpick inserted comes out mostly clean (about 35-45 minutes).
- Remove from oven and allow to cool completely before removing from pan.
Chocolate Torte Toppings
We think the perfect topping for a Chocolate Torte is homemade Cherry Compote (see recipe below). Here are some other options to top this chocolate cake:
- Buttercream Frosting
- Fresh strawberries or raspberries with a dusting of powdered sugar
- Cream Cheese Frosting
- Chocolate shavings or cocoa powder
- Chocolate Buttercream Frosting
- Vanilla Ice Cream
Storage
- Make ahead: this recipe can be made ahead of time. Just make sure it is cooled completely after it has been baked, then wrap it tightly and store in the refrigerator for up to 3 days.
- Store leftovers in an airtight container (or tightly wrapped in plastic) for up to 5 days.
- Freeze individual slices in a freezer bag for up to 3 months .
Top tip
We know it's tempting, but allow to chocolate torte to cool completely before removing it from the pan.
FAQ
We like a 9" spring form pan for this recipe
We like Ghirardelli Bittersweet Chocolate Chips or Baking Bar (60% Cacao).
More decadent chocolate recipes
- Nutella Cheesecake with Cookie Crust
- Double Chocolate Olive Oil Brownies
- Chocolate Bundt Cake with Raspberries
Flourless Chocolate Torte recipe
Rich. Decadent. Delicious. Treat yourself with this Flourless Chocolate Torte recipe. With only 5 ingredients, it's so easy to make!
- Total Time: 50 mins
- Yield: 12-14 servings. 1x
Ingredients
- 1 ¾ sticks unsalted butter
- 12 ounces bittersweet chocolate chips
- 6 large eggs
- ¾ C sugar (divided)
- Pinch Salt
- 2 C fresh pitted bing cherries
- 2 tbsp corn starch
- powdered sugar
Instructions
- Preheat oven to 350°.
- Butter the sides and bottom of a 9" springform pan.
- Using a double boiler, place a heat proof bowl over a pan of simmering water making sure the bowl is not touching the water. Melt chocolate and butter and stir until smooth and combined.
- In a separate large bowl, combine eggs, ½ C sugar and salt and mix with hand mixer until pale and thick, about 6-7 minutes.
- Fold half of the egg mixture into the chocolate mixture until combined.
- Add remaining egg mixture and fold until well combined.
- Pour batter into spring form pan and place in oven and bake until top no longer looks wet and a toothpick inserted comes out mostly clean (about 35-45 minutes).
- Remove from oven and allow to cool completely before removing from pan.
To make Cherry Compote topping:
- In a small sauce pan combine pitted cherries, ¼ C sugar and ½ C water and cook over medium heat for 5 minutes.
- In a small bowl, combine the cornstarch and 2 tablespoon water and mix until combined.
- Add to cherry mixture and cook over med-low heat until sauce is dissolved . About 4-5 minutes stirring often. Sauce will thicken.
- Remove and allow to cool.
- When serving, pour cherries over cake and dust with powdered sugar.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 403
- Sugar: 41.5 g
- Sodium: 231.5 mg
- Fat: 23.9 g
- Carbohydrates: 45.8 g
- Protein: 5.6 g
- Cholesterol: 128.4 mg
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