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Flourless chocolate torte with whipped cream and cocoa on top on a plate
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Meaningful Eats

The Best Flourless Chocolate Torte

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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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