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Flourless Chocolate Torte dusted with cocoa powder and powdered sugar on white marble

Flourless Chocolate Torte

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5 from 1 review

  • Author: Aberdeen
  • Total Time: 45 minutes
  • Yield: 16 slices 1x


The ultimate rich, decadent, fancy, flourless chocolate cake that's way easier to make than you think (and it's gluten-free!)!


Units Scale
  • 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


  1. 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.
  2. 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.
  3. Remove from heat and pour into a large mixing bowl.
  4. Stir in sugar, vanilla, espresso powder, and sea salt until combined. Let cool for 3-4 minutes.
  5. 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!
  6. 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.
  7. 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).
  8. 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.
  9. 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!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes