Erin’s Recipe Rundown
Texture: Fudgy goodness with a light, crackled top.
Taste: Rich, intense chocolate flavor!
Ease: Looks gourmet, but easy to whip up.
Top Tips: The type of chocolate you use makes a huge difference! Go for high-quality dark chocolate chips or chop up a high-quality dark chocolate bar.
Would I make these again? Yes! This flourless chocolate torte is my go-to when I want to make something that seems fancy, but is actually easy to make. It’s a great dessert for Valentine’s Day, anniversaries, and other special occasions!
xoxo erin
This post was originally published in February 2024. It was updated with new photos and instructions in January 2025.
If you’re a chocolate lover, you will adore this flourless chocolate torte. It’s rich, fudgy, and full of intense chocolate flavor!
More good news: this delicious dessert is a great beginner recipe, yet it looks and tastes elegant enough for special occasions. Trust me, this is one of those crowd-pleasing, gluten-free desserts you’ll be dreaming about for a long time!
Featured Comment
From Sarah: “This torte is amazing! Easy to follow instructions and it has turned out perfectly both times I have made it. I highly recommend this recipe!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make a Flourless Chocolate Torte
- Make-Ahead/Storage/Freezing Instructions
- What to Serve It With
- Is flourless the same thing as gluten-free?
- How is this flourless chocolate torte different than regular chocolate cake?
- Can this flourless chocolate torte be made dairy-free? What about nut-free?
- Flourless Chocolate Torte Recipe Tips
- More Gluten-Free Chocolate Recipes
- The Best Flourless Chocolate Torte Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this flourless chocolate torte. Jump to the recipe card below for the exact measurements.
- Chocolate chips: The type of chocolate really matters in this recipe! Use a high-quality dark chocolate to get the best flavor. I recommend Guittard semi-sweet chocolate chips or extra dark chocolate chips. If using a chocolate bar, be sure to chop it into small pieces first. (Avoid unsweetened chocolate, it needs to be sweet!)
- Cocoa powder: The cocoa powder adds to the overall chocolate flavor while also contributing to the structure of the torte. Use high-quality cocoa powder (I like Guittard!) to get the best chocolatey flavor.
- Eggs: The whipped egg whites add air to the batter to get the right rise and texture, plus they create the meringue-like crackled top layer. The egg yolks add richness to the flavor and act as a binder for all of the ingredients.
- Extracts: The vanilla extract enhances the chocolate and balances the overall flavor of the torte. As with many of my other chocolate desserts, I like to add a splash of almond extract too — it takes this dessert to the next level! Omit the almond extract for a nut-free version.
You might also like this gluten-free chocolate caramel tart, gluten-free tiramisu, or this dairy-free chocolate fondue!
How to Make a Flourless Chocolate Torte
Here’s an overview of how to make this torte. You can jump to the recipe for the full instructions!
- In a large bowl: Microwave the chocolate chips and butter on 50% power for 2-3 minutes (stirring every 30 seconds or so) until it’s completely melted and smooth. Set the chocolate aside to cool.
- Using a stand or hand mixer: Whip the egg whites and sugar using a whisk attachment on medium-high speed until stiff peaks form (about 5-7 minutes). This is the same technique as in this gluten-free angel food cake and this 7-minute frosting!
- Add to the cooled chocolate: Whisk the vanilla & almond extracts plus the egg yolks into the cooled chocolate until smooth.
- Add dry ingredients: Whisk the cocoa powder and salt into the chocolate mixture until combined.
- Using a rubber spatula: Gently fold 1/3 of the egg whites into the chocolate mixture to start to loosen it up. Carefully fold in the rest of the egg whites. The goal is to keep as much air in it as possible.
- In the prepared pan: Pour the batter into the pan and smooth out the top.
- Bake at 350°F: Bake until the surface is cracked and dry (about 40-45 minutes). You can test for doneness by inserting a toothpick into the center. It should come out with just a few moist crumbs when the torte is done.
- Serve: Right after you remove the torte from the oven, slide a knife around the edges of the pan. Let it cool (about 10-15 minutes). Run the knife around the edges again, then remove the springform pan. Transfer the torte to a serving plate to continue cooling. It will collapse in the center as it cools — no worries, that’s totally normal and expected! Dust with cocoa powder and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This flourless chocolate torte is best within the first day or two of being baked! You can wait to dust it with cocoa powder, if making it in advance, so that it has a fresher look when served.
To Store: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To Freeze: Make sure it cools completely first. Wrap the torte tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in fridge overnight or at room temperature for 1-2 hours.
What to Serve It With
This flourless chocolate torte pairs well with a variety of toppings, including a dusting of cocoa powder, or raspberry coulis.
It’s also delicious with a fruit compote like raspberry compote or strawberry compote.
You could also top your flourless chocolate torte with whipped cream, chocolate shavings, fresh fruit, caramel, dairy-free caramel or chocolate glaze.
Is flourless the same thing as gluten-free?
A flourless cake is usually gluten-free, but not always. Flourless cakes might contain other gluten ingredients in the layer of frosting or filling so it’s best to take caution if you’re on a gluten-free diet. This flourless chocolate torte is gluten-free!
How is this flourless chocolate torte different than regular chocolate cake?
This torte gets its structure from the eggs and chocolate making it a fudgy, almost mousse-like texture with an intense chocolate flavor. Chocolate cake, on the other hand, uses flour and leavening agents to create a light, airy sponge texture with a milder, sweet chocolate flavor.
Can this flourless chocolate torte be made dairy-free? What about nut-free?
Definitely! Use vegan butter and dairy-free dark chocolate chips to make this one dairy-free. For nut-free, just omit the almond extract.
Flourless Chocolate Torte Recipe Tips
- Use high-quality chocolate: The type of chocolate you use will make a big difference in the flavor of this flourless chocolate torte! I like to use Guittard chocolate chips and cocoa powder.
- It’s okay if your torte center sinks: This flourless chocolate torte will collapse in the center as it cools. Don’t be alarmed! This is normal and expected — and it gives the cake character!
- To minimize cracking: Be sure to immediately run a knife around the edge of the flourless chocolate torte when it comes out of the oven to help avoid cracking on the top of the cake.
More Gluten-Free Chocolate Recipes
The Best Flourless Chocolate Torte
Ingredients
- 12 ounces (340g) high-quality chocolate chips or chopped chocolate bars
- ¾ cup (170g) butter
- 9 large eggs separated
- 1¼ cups (250g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup (41g) cocoa powder plus more for dusting
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Spray the bottom and sides of a 9-inch round springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper, then spray the paper with a little more cooking spray. Set aside.
- Place the chocolate chips and butter in a large bowl. Microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until completely smooth and melted. Set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the egg whites and sugar on medium-high speed until stiff peaks form, about 5-7 minutes.
- Add the vanilla extract, almond extract and egg yolks to the cooled chocolate mixture. Whisk until smooth. Whisk in the cocoa powder and salt until combined.
- Using a rubber spatula, carefully fold ⅓ of the egg whites into the chocolate mixture to loosen it up. Fold in the remaining egg whites, taking care to maintain as much air as possible.
- Pour the batter into the prepared pan. Bake for 40-45 minutes until the surface is cracked and dry. A toothpick inserted in the center will have a few moist crumbs.
- Remove from the oven and immediately slide a knife around the edges of the pan. Let the cake cool for 10-15 minutes. Run a knife around the sides of the pan again to loosen the cake, then remove the springform pan. Transfer the cake to a serving plate to cool completely.
- The cake will collapse in the center as it cools. This is normal and expected! Dust with cocoa powder before serving.
i’ve made a few flourless chocolate torte in my life but this really is the best by leaps and bounds
Aww, we’re so pleased to hear you loved the torte so much! Thank you for the kind feedback, Jennifer!
The texture is so good! I’ve made tortes before that are very dense, but the egg whites make it so light and fluffy! So good!
Yay! We’re so pleased to hear you enjoyed this torte recipe, Molly! Thank you for sharing your positive feedback with us!
Adding to my comment below…..I decided to go ahead with the recipe even though the sugar/egg white mixture didn’t form peaks. I got flummoxed and began adding things Willy-nilly, cooked for 45 minutes and it rose and as it cools, it is collapsing. Looks good….we will see how it tastes tomorrow. Wish me luck….2 birthdays….my daughter and my husband!
Hi Mary, thank you for this follow-up! We hope you all enjoyed the flavor and that your daughter and husband both had great birthdays!
My daughter can’t have regular sugar so I made this with coconut sugar and the egg white and sugar never stiffened……can you suggest something else? Can you make your recipes with sugar substitutes?
Hi Mary, we don’t typically bake with sugar substitutes unfortunately. Coconut sugar is too coarse and less soluble than regular sugar so it’s not ideal for stabilizing egg whites for delicate recipes like this. We’re not sure if other sugar substitutes would work in this kind of recipe since the sugar plays such an important role. We’re sorry!
I would like to make this fir my grandson and I don’t want to guess at anything. What type of chocolate chips did you use: milk chocolate, semi sweet, . .
Thanks.
Hi Judy, we recommend high-quality dark chocolate chips or chopping up a high-quality dark chocolate bar. We use Guittard brand often, but other brands work well too! We hope you and your grandson love the torte!
How about trying Swerve. It acts more like real sugar. Maybe erythritol?
This torte is amazing! Easy to follow instructions and it has turned out perfectly both times I have made it. I highly recommend this recipe!
Yay! We’re so glad you loved it, Sarah! We appreciate you taking the time to share your feedback!
I teach baking and need gluten free recipes for a student but that everyone will love. This recipe looks great. have you baked this in smaller individual pans at all. I am hoping to reduce the bake time. We only 55 minutes.
Hi Wendy, we haven’t tried this one in smaller individual pans. We recommend using a springform pan, but if you got small ones, maybe 4″ springforms, then it might bake in a short enough time for your class. If you decide to give it a try, we’d love to hear how it goes!
Do you have a recipe for the raspberry glaze as well?
Hi Lisa, here is a link to the raspberry coulis recipe. It goes so well with this torte! We hope you enjoy!
Great! Thank you so much, Christie!
One more question, christie, should this be stored in the frig?
Hi Lisa, sorry for the delayed reply! It can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
I have been coeliac since I was 2 (now 30) and your website is seriously good, I have used so many recipes and had such positive feedback – and I know myself when food really does taste good!! This recipe is great, so light and fudgey, also goes well with squidgy cream. Was a winner for our friends kids too.
That’s so kind of you to say! I’m glad you’ve been enjoying the recipes!
Hi Erin, Do you think, flavor-wise, this cake is worth making with ghee and dairy free chocolate chips?
My chocolate loving family devoured this!! We used Ghiradelli dark chocolate and it was delicious!
We are a family of chocolate lovers and this recipe is a must! It is flavorful, and the meringue-like cracked top is a winner!
I was very satisfied with this flourless cake. It turned out so chocolatey and delightful. A great addition to my go-to cake recipes.