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!

You might like this gluten-free chocolate caramel tart or this dairy-free chocolate fondue.

A slice of flourless chocolate torte on a plate


 

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 comes together in minutes, but seems fancy enough for special occasions. No one will know how quickly it came together!

Trust me, this is one of those crowd-pleasing, gluten free desserts you’ll be dreaming about for a long time!

Table of Contents

Why I love this recipe

  • Meringue-like topping – The addition of whipped egg whites in this flourless chocolate torte helps create a light texture and meringue-like cracked top. It adds character and texture, making it more fun (and tasty) to eat!
  • Naturally gluten-free – Since this rich chocolate cake doesn’t have any flour, it’s naturally gluten-free!
  • Easy & fancy dessert – This flourless chocolate torte is my go-to when I want to make something that seems fancy, but is easy top whip up. It’s a great dessert for Valentine’s Day, anniversaries, and other special occasions!

Ingredients You’ll Need

Here are a few notes on the key ingredients to make this flourless chocolate torte.

Flourless chocolate torte ingredients on a countertop
  • Butter: I always salted butter for my gluten-free baking.
  • 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.
  • 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

Melted chocolate and butter in a bowl, and whipped egg whites in a bowl for flourless chocolate torte

Melt the chocolate. 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.

Whip the egg whites. 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!)

Egg yolks whisked into melted chocolate for flourless chocolate torte, and cocoa powder mixed in

Add the wet and dry ingredients. Add the vanilla extract, almond extract and egg yolks to the cooled chocolate mixture. Whisk until smooth. Then whisk in the cocoa powder and salt until combined. 

Egg whites folded into the flourless chocolate torte batter, and batter smoothed into a pan

Fold in egg whites. 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.

baked flourless chocolate torte, and a serving spoon lifting a piece out of the dish

Bake the flourless chocolate torte. 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 cool and serve. 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 flourless chocolate torte!

Storage and Make Ahead Instructions

To store: Store your flourless chocolate torte in an airtight container at room temperature for up to five days.

To make ahead: This flourless chocolate torte can be made a day in advance. Complete all of the steps as usual, remembering to run a knife around the sides of the cake right after it comes out of the oven (to minimize cracking). Then let the cake cool to room temperature and cover with plastic wrap. When ready to serve, slice and top it with your desired toppings.

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.

A side view of flourless chocolate torte, and a hand serving up a slice from the platter

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.
An overhead view of flourless chocolate torte on a serving plate

More Gluten-Free Chocolate Recipes

Flourless chocolate torte with whipped cream and cocoa on top on a plate
5 from 7 votes

The Best Flourless Chocolate Torte

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
This flourless chocolate torte is EASY-to-make and perfect for so many occasions!
Move over flourless chocolate cake! This flourless chocolate torte is where it’s at. It has a fudgy chocolate cake, with a delicious meringue-like crackled top!

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

RECIPE 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. 

Nutrition

Calories: 237kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 153mg | Sodium: 235mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 528IU | Calcium: 27mg | Iron: 1mg

FAQs

What is the difference between a torte and a flourless cake?

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!)

What does a flourless chocolate torte taste like?

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.

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 take caution if you’re on a gluten-free diet.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    I was very satisfied with this flourless cake. It turned out so chocolatey and delightful. A great addition to my go-to cake recipes.

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