UM HI LOOK WHAT I MADE! My all time favorite dessert: the flourless chocolate torte!!! Just in time for Valentine’s Day!
I’ve definitely talked about this before, my love of the flourless chocolate torte. I just can’t seem to find where 🤣 so here we go again.
I’m OBSESSED with this dessert. Almost every time I go to a fancy schmancy restaurant this my sweet treat order. It’s so rich and decadent and deliciooouusss. Sometimes I order creme brulee instead, but I’ve known how to make those for a while now so I figured I should order something I can’t bake at home right?
WRONG!!! I’m absolutely shocked, (SHOCKED) at how easy it is to make a flourless chocolate torte. Who knew?!
I honestly can’t believe I figured out how to make molten chocolate cakes before I figured this out. Check it:
Melt together butter and chocolate. Stir in everything except the eggs. Now add the eggs one by one, combing thoroughly after each addition. Pour into springform pan and bake for 25-30 minutes. Remove, chill, unmold and DEVOUR!
That’s it! You don’t even need a water bath like a cheesecake does. So. Simple.
By the by, err on the side of under done with a flourless chocolate torte. You need a little jiggle in the center when you take it out of the oven to get that classic dense, almost fudge like texture.
I’m honestly so happy. I’ve been telling ALL the peeps I can make a flourless chocolate torte. You can bet I’ll be baking one of these for Valentine’s Day and now I won’t need to order it at dinner! Way less expensive to make it by yourself too so WIN! Recipe below 😍.Print
The ultimate rich, decadent, fancy, flourless chocolate cake that’s way easier to make than you think (and it’s gluten-free!)!
- 12 ounces 60% or higher bittersweet chocolate (I used Ghiradelli’s 60% cacao baking bars)*
- 3/4 cup unsalted butter
- 1 teaspoon vanilla paste or vanilla extract
- 1 teaspoon espresso powder, for richer flavor
- 3/4 cup white sugar
- 1/8 teaspoon sea salt
- 6 large eggs, room temperature
- Preheat oven to 350°F. Grease a 9″ springform pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan. Place it in the pan and grease it with more nonstick cooking spray.
- In a microwave safe bowl, melt the butter and chocolate together for 1 minute. Stir until smooth. If not completely melted, heat in 10 second intervals, stirring each time. Alternatively, use a double boiler over simmering water to melt together the butter and chocolate, whisking occasionally until smooth.
- Remove from heat and pour into a large mixing bowl.
- Stir in sugar, vanilla, espresso powder, and sea salt until combined. Let cool for 3-4 minutes.
- Beat eggs into the mixture one at a time, fully combining the batter each time. If using a hand held or standing mixer, use the whisk attachment on a low setting (1 or 2). Do not over mix!
- Pour batter into the prepared pan. Place on a middle rack in the preheated oven. Bake for 25-30 minutes, until the sides are set and the middle still has a little jiggle. (Start checking at 25 minutes to make sure it’s not over done. My cake takes exactly 30 minutes). If you have a kitchen thermometer, the surface of the cake should temp at around 200°F.
- Remove from heat and let cool completely. (I let it rest until it was cool enough to handle, about 30 minutes, then chilled in the fridge overnight).
- Use a knife edge to gently separate the cake from the sides of the spring form pan and unmold. To remove the bottom of the pan, invert the cake onto a plate. Take off the parchment paper and the bottom of the pan. Invert again onto desired serving platter.
- Garnish with a dusting of cocoa powder and powdered sugar. Slice, serve, and enjoy!
Make sure to use baking chocolate and not chocolate chips as they won’t melt down as well and can thicken, throwing off the texture and bake of the torte.
Make this dessert ahead by making it the night before and letting it chill overnight!