Flourless Chocolate Torte 🍫

My mom has been making this chocolate torte recipe for a long time and it’s the dessert we look forward to every special occasion. This chocolate torte is flourless and since this recipe does not contain flour if you’re gluten free you’re in luck! This recipe only requires 5 ingredients and a pinch of salt! All you’re going to need is some butter, chocolate, eggs, sugar, heavy cream, and salt. It’s the method that makes this great!! Let’s make it!

I used this 9 inch Springform Cake Pan for this recipe and I loved the how my chocolate torte came out! This cake pan is oven safe up to 400°F and it has a tight seal that prevents messy spills!














I have had this KitchenAid 5 Ultra Power Speed Hand Mixer for years!!! It is super convenient and easy to use! I absolutely love it!




















🗒 More Delicious Cake Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
You can use dark chocolate instead! However, if you just want to use a darker chocolate for the ganache use dark chocolate chips.
I served mine with homemade whipped cream, but you can also serve it with vanilla ice cream, cool whip, or a raspberry compote!
🎥 Items Featured in the Video
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Flourless Chocolate Torte
Equipment
Ingredients
- 1 ½ sticks + 2 tbsp unsalted butter divided
- 16 oz Ghirardelli 60% cacao bittersweet chocolate divided
- 6 large eggs
- Pinch of salt
- ½ cup sugar
- ½ cup heavy cream
- For garnish: powdered sugar and fresh raspberries
- For serving: whipped cream or vanilla ice cream
Instructions
- Preheat oven to 350°F
- Grease a 9 inch springform cake pan on the base and all around the sides with about 2 tbsp of unsalted butter.
- Slice 1 ½ sticks of unsalted butter into cubes and add the cubed butter into a shallow mixing bowl. Now, take 12 oz of the bittersweet chocolate, break it up into pieces, and add it into the shallow bowl with the cubed butter.
- Fill a pot ⅓ of the way with water and bring it to a boil. Once it comes to a boil, lower it to medium and place the shallow bowl on the pot (make sure your water is low enough that it doesn’t touch the bottom of the bowl). Now using a rubber spatula move the chocolate and butter back and forth until it’s fully melted and smooth (make sure you’re using a rubber spatula don’t use any metal utensils while doing this). Once it’s melted and smooth, take it off the heat and set it aside to cool for about 18 – 20 minutes.
- In a separate large mixing bowl, add in the eggs, pinch of salt, and sugar. Beat that together with an electric hand mixer for 8 minutes until it is pale and thick.
- Now, take your cooled chocolate, pour half of it into the bowl with the egg mixture, and gently fold it in. Pour in the other half of the chocolate mixture and continue to gently fold everything together until there is no more white showing. Then, place the greased 9 inch springform cake pan on a baking sheet and pour that combined batter into the greased cake pan. Place the baking sheet with the cake pan in the 350°F preheated oven on the middle rack for 35 – 40 minutes until the torte is no longer shiny. Once the torte is done, let it cool for about 1 ½ – 2 hours in the springform cake pan. (Don’t be upset if your torte has cracks in it, that’s normal!)
- Once the cake is fully cooled, unlock the springform cake pan and lift it off the torte. Set the torte aside while you make the ganache.
- To make the ganache, take 4 oz of bittersweet chocolate, break it up into pieces, and add it into a mixing bowl. Set the bowl with the chocolate aside. Now, in a small pot add in the heavy cream. Heat up the heavy cream on a medium heat just until it’s heated up (don’t scorch or boil the heavy cream). Once the heavy cream is heated up, pour the hot cream over the pieces of chocolate in the bowl, and immediately place saran wrap over the bowl. Leave the saran wrap over the bowl for about five minutes (the saran wrap helps soften the chocolate before mixing it). Then, remove the saran wrap and gently mix the cream and chocolate pieces together until melted and smooth. Now, pour the ganache evenly over the torte letting the ganache drip down the sides of the torte. Once you’re done pouring the ganache over the torte, let it sit on the counter to fully set up for about 1 ½ hours. (In my video I had gooey chocolate running down the torte only because I didn’t cool it at the end because I had to finish the video).
- Once the torte is done setting up, garnish the top with powdered sugar and fresh raspberries, and serve it with whipped cream or vanilla ice cream. Enjoy!
Video

Notes
- Don’t be upset if your torte cracks, it’s supposed to, just cover the torte with the ganache or extra powdered sugar if you’re not making the ganache.
- If your cake has cracks in it after it’s cooled make a little extra ganache to fill in those cracks.
- We used the same chocolate we used for the cake, but you can use a darker chocolate for the ganache.
- You don’t always have to put the ganache on the torte, you can just put a lot of powdered sugar over the top and whipped cream.