This Flourless Chocolate Torte recipe is my “Go To” dessert. For no other reason than it is incredibly rich, moist, deeply chocolate-y and easy to make. You can top it with the Easy Ganache in the recipe, or simply dust it with powdered sugar. Serve it as it is, with berries, whip cream or with a scoop of ice cream. I will tell you, it is best served warm.
What is the difference between a cake and a torte?
A while ago, I was teaching a cooking class and someone asked: What is a torte?
The main ingredients in a cake are sugar, eggs, butter, and flour. A torte uses little to no flour and uses ground nuts instead of flour. A cake rises higher and is lighter than a torte. A torte uses whipped egg whites gently folded into the batter to help it rise. Because of the gluten in the flour, a cakes’ texture is smooth and soft, whereas a torte’s texture is heavier and more coarse. Typically a torte (like in this chocolate torte recipe) has a deeper flavor and is richer than a cake.
How to make this Flourless Chocolate Torte Recipe
- Melt the 12 oz chocolate, 2 sticks butter and 4 oz coffee
- Stir to combine
- Add 1 cup almond meal, 1 cup sugar (or sugar substitute like Truvia), 1 teaspoon vanilla, and 1/2 teaspoon kosher salt and mix well
- After chocolate mixture has cooled, stir in 1 egg yolk (total of 7) at a time until each one is completed combined
- Beat 7 egg white to firm peaks and fold them into the batter
- Line your pan with parchment paper and spray well with non stick spray
- Pour into pan
- Bake at 350F for 30-60 minutes depending on pan size
PRO TIP: When having to fill a small pan or muffin pan with batter, use a disher (ice cream scoop with lever) for an easy “pour.”
VARIATION: Instead of using coffee, add 4 oz of your favorite liquor. Spiced rum, Kahlua, Frangelico, and Grand Marnier are excellent choices.
Here’s my step by step video:
But with Valentine’s Day coming up, I thought, What the heck. Let’s jazz it up with an easy chocolate ganache and raspberries! I know, I know… chocolate and raspberries are a Valentine’s Day cliche, but so what, it’s delicious. Think classic, not cliche.
By adding a few raspberries, you can create an elegant dessert…
Many times tortes are served with berries because they’re light and have a fruity tartness to them that balances out the dense richness of the torte.
Can a Flourless Chocolate Torte be Frozen?
This recipe freezes great. To make serving it easy after freezing, cut it into individual slices before you freeze it. Wrap each piece in wax paper and then plastic wrap. When you are ready to thaw it out, unwrap the piece and microwave it for 30 seconds, then 10 second intervals until your desired temperature is reached.
More Divine Desserts!
If you think this chocolate torte recipe looks good, check out this little collection of low carb and/or gluten free desserts that are to die for!
Happy Valentine’s Day!
Flourless Chocolate Torte
- 12 oz chocolate chopped
- 8 oz butter
- 4 ounces strong coffee
- 1 cup sugar
- 1 cup almond or hazelnut meal
- 7 large eggs separated
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 8 ounces semi sweet chocolate chopped
- 1 cup heavy cream
- cake pan or mini cheesecake pan
- electric mixer
Grease 9 inch pan and preheat oven to 350ºF
In a double boiler, melt chocolate, butter, and coffee. Stir until smooth.
Remove bowl from heat and stir in sugar, ground almond meal, vanilla, and salt.
Stir in egg yolks one at a time.
Beat egg white until stiff peaks and fold into chocolate.
Pour batter into pan and bake until firm, about 1 hour.
Heat the heavy cream until it steams.
Pour the hot cream over the chopped chocolate. Stir until the chocolate has melted and is completely smooth.
Let cool slightly and pour over cooled torte.
Serve warm with whip cream and berries.
Variation: Replace strong coffee with 2 ounces of rum and 2 ounces of kahua