This flourless chocolate torte is EASY-to-make and perfect for so many occasions!
Move over flourless chocolate cake! This chocolate torte is where it’s at. It has a fudgy chocolate cake, with a delicious meringue-like crackled top!
If you’re a chocolate lover, you will adore this flourless chocolate torte. It’s rich, fudgy, and full of intense chocolate flavor! The addition of whipped egg whites helps create a meringue-like cracked top that adds character and texture.
This dessert looks super fancy, but is easy to whip up. It’s a great dessert for Valentine’s Day, anniversaries, and other special occasions!
And since this rich chocolate cake doesn’t have any flour, it’s naturally gluten-free!
A slice of chocolate torte tastes amazing on its own, but it also pairs well with a scoop of vanilla ice cream or a dollop of freshly whipped heavy cream. You can also top it with my gluten-free raspberry sauce and fresh raspberries, or a chocolate ganache glaze.
Trust me, this is one of those crowd-pleasing, gluten free desserts you’ll be dreaming about for a long time!
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Why You’ll Love This Recipe
- Ultra-rich and fudgy
- Naturally gluten-free
- Simple ingredients
- Great for special occasions + holidays
You also might like this long-time reader favorite for gluten-free chocolate mousse cake.
For more chocolate recipes check out these gluten-free chocolate cupcakes, gluten-free chocolate cake, gluten-free brownies, gluten-free chocolate crinkle cookies and flourless chocolate cookies!
Ingredients You’ll Need
Here’s what you’ll need to make this fudgy flourless chocolate cake:
- Eggs: Use large, room temperature eggs for this recipe. You’ll be separating the egg whites from the yolk, then the egg whites until stiff peaks form!
- Salt: I like to use fine sea salt for this recipe.
- Butter: I always salted butter for my gluten-free baking.
- Sugar: I like to use a fine sugar like Domino for the best gluten-free cakes.
- Chocolate chips: The type of chocolate you use in this recipe really matters! You can use any kind of high-quality dark chocolate. I recommend Guittard semi-sweet chocolate chips or extra dark chocolate chips. If you use a chocolate bar, be sure to chop it into small pieces first. (Do not use unsweetened chocolate, you want it to be sweet)
- Cocoa powder: Use high-quality cocoa powder (like Guittard) to get the best chocolatey flavor.
- Vanilla: Real vanilla extract is best!
- Almond extract: As with many of my other chocolate desserts, I like to add a splash of almond extract to take this cake to the next level!
How to Make a Flourless Chocolate Torte
- Preheat the oven to 350F. Grease 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 microwave safe bowl. Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until you have completely smooth and melted chocolate. You can also melt the butter and chocolate together over low heat on the stove, or using a double boiler. (Be sure to use a heatproof bowl!) Set aside to cool.
- Add the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites and sugar together until they form stiff peaks, about 5-7 minutes. (Just like you do for this gluten-free angel food cake and this 7-minute frosting!)
- 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. Add the remaining egg whites and carefully fold them in, keeping as much air as possible.
- Pour the cake 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. Then run a knife around the sides of the pan again and loosen the cake and remove the springform pan. Transfer the cake to a serving plate to cool completely.
- Note: The cake will collapse in the center as it cools. This is normal and expected!
- Dust with cocoa powder. Slice and enjoy this fudgy, gluten-free chocolate cake!
Storage Instructions
Store your flourless chocolate torte in an airtight container at room temperature for up to five days.
What to Serve it With
This cake 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 cake with whipped cream, chocolate shavings, fresh fruit, caramel, dairy-free caramel or chocolate glaze.
FAQs
A torte is a type of fancy, layered cake. In some cases it is made without flour, but not always. In contrast, flourless cakes are always made without flour. (My torte happens to be flourless, so it fits into both categories!)
A flourless chocolate torte cake can be rich and fudgy or light and spongey—it depends on the ingredients used. My torte cake is light and spongey, thanks to the whipped egg whites in the batter.
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 take caution if you’re on a gluten-free diet.
Expert Tips & Tricks
- The type of chocolate you use will make a big difference in the flavor of this cake! I like to use Guittard chocolate chips.
- The cake will collapse in the center as it cools. Don’t be alarmed: this is normal and expected. It gives the cake character!
- Be sure to immediately run a knife around the edge of the cake when it comes out of the oven. This will help minimize the cracking.
MORE FAVORITE CHOCOLATE RECIPES
I hope you love this recipe as much as we do! If you try this flourless chocolate torte, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Flourless Chocolate Torte
Ingredients
- 12 oz high-quality chocolate chips 340 grams, I like Guittard Extra Dark Chocolate Chips
- 12 tablespoons butter 170 grams
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 9 eggs separated
- 1 ¼ cup granulated sugar 250 grams
- ½ cup cocoa powder 60 grams
- ½ teaspoon salt
Instructions
- Preheat the oven to 350F. Grease 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 microwave safe bowl. Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until completely smooth and melted. You can also melt the butter and chocolate together over low heat on the stove. Set aside to cool.
- Add the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites and sugar together until they form stiff peaks, about 5-7minutes.
- 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. Add the remaining egg whites and carefully fold them in, keeping as much air as possible.
- Pour the cake 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. Then run a knife around the sides of the pan again and loosen the cake and remove the springform pan. Transfer the cake to a serving plate to cool completely.
- Note: The cake will collapse in the center as it cools. This is normal and expected!
- Dust with cocoa powder. Slice and enjoy!
Notes
- The type of chocolate you use will make a big difference in the flavor of this cake. I like to use Guittard chocolate chips.
- The cake will collapse in the center as it cools. Don’t be alarmed: this is normal and expected. It gives the cake character!
- Be sure to immediately run a knife around the edge of the cake when it comes out of the oven. This will help minimize the cracking.
- This cake pairs well with a variety of toppings, including a dusting of cocoa powder, powdered sugar or raspberry coulis.
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.