Walnut Chocolate Flourless Torte
Indulge in the rich, decadent flavors of this Walnut Chocolate Flourless Torte—an elegant dessert that's both gluten-free and irresistibly fudgy. Made with premium dark chocolate, finely ground walnuts, and a hint of espresso powder, this torte boasts a unique nutty depth that perfectly complements its velvety texture. With no flour in sight, the whipped eggs create a light yet luscious structure, while the simple cocoa powder and powdered sugar garnish elevate its presentation. Ideal for dinner parties or special occasions, this torte comes together in just under an hour, making it a sophisticated yet approachable treat. Serve with a dollop of whipped cream or a handful of fresh berries to truly impress your guests. Perfect for chocolate lovers and gluten-free baking enthusiasts alike!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Espresso powder
- 150 grams Walnuts, finely ground
- 2 tablespoons Cocoa powder (for dusting)
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
In a double boiler or heatproof bowl set over simmering water, melt the dark chocolate and unsalted butter together. Stir until smooth, then remove from heat and let cool slightly.
In a large mixing bowl, whisk the granulated sugar and eggs together until pale and frothy, about 2-3 minutes.
Stir in the vanilla extract and espresso powder until well combined.
Gently fold the melted chocolate mixture into the egg mixture using a spatula. Be careful not to deflate the eggs too much.
Add the finely ground walnuts to the mixture and gently fold them in until the batter is smooth and uniform.
Pour the batter into the prepared springform pan and smooth the surface with a spatula.
Bake for 25-30 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Do not overbake; the center should remain slightly fudgy.
Let the torte cool in the pan for 10 minutes, then remove the sides of the springform pan and transfer the torte to a wire rack to cool completely.
Once cooled, dust the top with cocoa powder and powdered sugar if desired. Slice and serve with whipped cream or fresh berries for an extra touch.
Nutrition Facts
Calories |
3948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 210.2 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 448 mg | 34% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2629 mg | 56% | |
*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.
