Easy Flourless Chocolate Torte (Only 5 Ingredients)
This flourless chocolate torte is a middle ground between a traditional chocolate cake and a molten chocolate lava cake. This rich, dark and creamy torte is incredibly decadent.
Originally published on May 22, 2012.
Who doesn’t love a good chocolate cake?
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I have met two or three people who claim to not like chocolate. However, if the only chocolate I knew was Hershey’s, I would say that, too. If you want this flourless chocolate torte to knock your socks off, you have to use good quality chocolate; there’s no compromising.
A Family Favorite: Flourless Chocolate Torte
The original recipe I used for this flourless chocolate torte is from the Good Housekeeping dessert cookbook, however, that recipe is not flourless. With such a small amount of flour in the original recipe, it was easy to adapt it to be gluten free. The first time I tasted this cake, my 12 year old son had made it, and it was a hit at the party where we’d taken it. With only 5 ingredients, it’s so easy to make, too.
Another winner in the “gluten free” category. No one will ever know it’s gluten free!
I have a rule for anything gluten-free, vegan, low-sodium, sugar-free, or any other “special diet” need, and that is that it has to pass my taste test of NOT tasting like any of those things listed. This flourless chocolate torte not only passes the test, but is one of the most enjoyable desserts I’ve ever had.
Even if you’re not on a gluten free diet, this is perfect for those of us who would like to make a delicious dessert which can satisfy everyone’s sweet tooth (when someone is avoiding gluten) without having to make two separate sweets. Since it tastes incredibly good, everyone’s happy! It’s as good as chocolate fondue!
Can I Freeze Flourless Chocolate Torte?
This cake freezes better than most cakes! Absolutely yes, you can freeze a flourless chocolate torte. I haven’t kept it in the freezer for more than a week or two (because it’s so good), but I think it would be fine for 4 to 6 weeks if properly wrapped.
Flourless Chocolate Torte
adapted from a Good Housekeeping recipe by Christina Conte serves 10
Ingredients
- 1 1/2 cups (9 oz) good quality bittersweet or semisweet chocolate, broken into pieces
- 3/4 c (1 1/2 sticks) (6 oz) salted butter or if using unsalted, add 1/4 tsp salt
- 6 large eggs, separated (do not get any of the yolk mixed in with the white)
- 3/4 cup (6 oz) sugar
- 2 Tbsp unsweetened cocoa (you can substitute 1/4 cup (1 oz) of flour if you don’t have cocoa and don’t mind it not being flourless)
To decorate (if desired)
- confectioner’s (powdered) sugar to dust
9″ springform pan, greased and floured (use gf flour mix or cocoa)
Preheat oven to 325º F (163º C)
Make the Batter
Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted. Remove from heat and stir until chocolate is completely melted. If you don’t follow these directions, you may end up with hard chocolate. Set aside. (This is one of the steps that makes this recipe easier–no double boiler. However, if you’re not comfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)
In a medium bowl, beat egg whites until soft peaks form, then add 1/3 of the sugar, beating until stiff peaks form.
In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick, and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted butter and chocolate mixture, and beat on low speed, until evenly combined.
Add the cocoa powder (or flour, if using) and continue beating at low speed. Clean the side of the bowl with a spatula occasionally.
If using a mixer, remove the bowl, and with the spatula, gently fold about one third of the beaten egg whites into the mixture. Do not stir or beat the mixture, as you want to keep the air in the batter. Continue adding the egg whites and folding (I usually switch to a large spoon), one third at a time until it is evenly mixed.
Gently spoon the mixture into the prepared pan, and spread evenly. If there is a little unmixed egg white here and there, it’s okay.
Bake the Flourless Chocolate Torte
Place the pan into the preheated oven and bake for approximately 35 to 40 minutes. The flourless chocolate torte will rise and crack as it bakes. It will be ready when a toothpick or cake tester inserted in the center comes out wet, but not runny.
Let cool completely in pan, placed on a cooling rack. The torte will fall as it cools and it is supposed to do this.
To Serve ~
Run a thin knife along the inside of the pan, then remove the side of springform pan, and set the flourless chocolate torte on a serving plate or cake stand.
Dust with powdered sugar if desired.
Use a damp cloth to clean the knife in between cuts.
This flourless chocolate torte is delicious on its own, but with a dollop of freshly whipped cream or ice-cream, it’s even better!
How will you enjoy it: plain, with cream or ice cream?
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Flourless Chocolate Torte (Gluten Free version too!)
A rich, yet not too sweet, creamy flourless chocolate torte that is so easy to make!
Ingredients
- 1 1/2 cups (9 oz) good quality bittersweet or semisweet chocolate, broken into pieces
- 3/4 c (1 1/2 sticks) (6 oz) salted butter or if using unsalted, add 1/4 tsp salt
- 6 large eggs, separated (do not get any of the yolk mixed in with the white)
- 3/4 cup (6 oz) sugar
- 2 Tbsp unsweetened cocoa (you can substitute 1/4 cup (1 oz) of flour if you don't have cocoa and don't mind it not being flourless)
To decorate (if desired)
- confectioner's (powdered) sugar to dust
Instructions
Preheat oven to 325º F (163º C)
9″ springform pan, greased and floured (use gf flour mix or cocoa)
Make the Batter
- Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted. Remove from heat and stir until chocolate is completely melted. If you don't follow these directions, you may end up with hard chocolate. Set aside. (This is one of the steps that makes this recipe easier--no double boiler. However, if you're not comfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)
- In a medium bowl, beat egg whites until soft peaks form, then add 1/3 of the sugar, beating until stiff peaks form.
- In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted butter and chocolate mixture, and beat on low speed, until evenly combined.
- Add cocoa powder (or flour, if using) and continue beating at low speed. Clean the side of the bowl with a spatula occasionally.
- If using a mixer, remove the bowl, and with the spatula, gently fold about one third of the beaten egg whites into the mixture. Do not stir or beat the mixture, as you want to keep the air in the batter. Continue adding the egg whites and folding, one third at a time until it is evenly mixed.
- Gently spoon the mixture into the prepared pan, and spread evenly. If there is a little unmixed egg white here and there, it's okay.
Bake the Flourless Chocolate Torte
- Place into the preheated oven and bake for approximately 35 to 40 minutes. Torte will rise and crack as it bakes. It will be ready when a toothpick or cake tester inserted in the center comes out wet, but not runny.
- Let cool completely in the pan, placed on cooling rack. The torte will fall as it cools and it is supposed to do this.
To Serve
- Run a thin knife along the inside of the pan, then remove the side of springform pan, and set the flourless chocolate torte on a serving plate.
- Dust with powdered sugar if desired.
Notes
- This cake is very rich, but light. Only a small serving is recommended, although your guests may want a second helping! ;)
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 280Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 80mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 5g
Nutrition information is only an estimate.
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We love this torte. Kind of time consuming. Follow the directions closely.
I had made a similar forte using almond flour for a neighbor with celiac disease everyone who tasted it was in love with it. I misplaced my copy of said recipe and was looking for so!etching so!omar to take to an Easter party. This fits the bill for me. I am sure it will be just as delicious and as easy as the recipie sounds. I love Betty Crocker recipes and wish she lived in my neighborhood!!!
You may actually enjoy this one more as it has a smoother texture than one made with almond flour. Let me know what you think, Carol! :)
I love this cake but mine doesn’t look as even and thick as your picture. It falls so much in the middle and leaves high edges – kind of crater like. Still yummy but…any ideas on what I’m doing wrong?
Thanks!! 😊
I’ve actually had mine turn out like that, too sometimes, JoElle. I don’t think you’re doing anything wrong. It could be differences in the way the ovens cook, or how long you beat it, but as long as the texture and flavor is good, you’re golden!
Thick Hot Chocolate
I made your flourless chocolate cake. I had an incredible craving for chocolate cake and remembered this recipe. not only was it easy to make, I drizzled your chocolate sauce recipe over it for a double whammy of chocolate. Sooo delicious
I love this recipe so much. It’s gluten free and that’s a necessity for a few members of our friends/family circle. It’s easy to make and presents just beautifully. I serve it with raspberries, blackberries and sometimes blueberries. So yummy and everyone loves it!
Thank you, Marcy! Your kind review is much needed today! I appreciate it, and so happy you love the torte, too!
Dear Christina
I have been following you for years now and have made many of your delicious recipes. This recipe does not disappoint. I have made it for a dinner party this weekend. So I am popping it in the freezer till Friday to keep it as fresh as possible. If I don’t freeze it today we will end up eating it ourselves. Thank you and keep the recipes and lovely photos coming. From one Scottish Lass to another. Beverley xoxo
One of my favorites, Beverley! Thank you so much for your kind words! xx