Chocolate Flourless Torte Cake
Indulge in the rich decadence of a Chocolate Flourless Torte Cake, a dessert that’s as elegant as it is easy to make. Perfect for gluten-free chocolate lovers, this classic torte uses just a handful of simple ingredients—luxurious bittersweet chocolate, creamy butter, and aromatic vanilla extract—to create a dense, fudgy cake that melts in your mouth. With no flour required, its texture is irresistibly smooth, while a dusting of powdered sugar adds a delicate touch of sweetness and visual charm. Ready in under an hour, this show-stopping cake is ideal for special occasions or an impressive dinner party dessert. Serve it with a dollop of whipped cream or fresh berries for a pairing that elevates its intense chocolate flavor.
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Recipe Information
Ingredients
- 225 grams Bitter or semisweet chocolate, chopped
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 30 grams Unsweetened cocoa powder
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for garnishing, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper for easy removal.
In a heatproof bowl set over a pot of simmering water, melt the chopped chocolate and butter together, stirring occasionally. Remove from heat and let it cool slightly.
In a separate large mixing bowl, whisk the eggs and granulated sugar together until the mixture thickens and becomes pale, about 2–3 minutes.
Gradually fold the melted chocolate mixture into the egg and sugar mixture, being careful not to deflate the batter.
Sift the cocoa powder over the batter, then gently fold it in along with the vanilla extract and salt until just combined.
Pour the batter into your prepared cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 22–25 minutes, or until the center is set but still soft. A toothpick inserted into the center should come out with moist crumbs but not wet batter.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once cool, dust the top with powdered sugar (if desired) for an elegant finishing touch.
Serve at room temperature or slightly chilled with a dollop of whipped cream or fresh berries.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 35.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
