Real Recipes From Real Home Cooks ®

silky smooth flourless chocolate torta

(3 ratings)
Blue Ribbon Recipe by
Joan R.
Albany, NY

Over the years, I tried many flourless chooclate cake recipes. This one is so siky smooth, so chocolaty, and cuts beautifully. A must-try for chocolate lovers. Very rich, so small pieces garnished with whipped cream and fresh raspberries fit the dessert bill of fare. Can be made in advance. Enjoy every bite!

Blue Ribbon Recipe

Don't let the steps to make this flourless cake scare you off. It's relatively easy and the final result is an amazing, silky smooth flourless torte. Perfect for the chocolate lover in your life. Super dense, it has a texture similar to cheesecake. This is a rich, chocolaty dessert perfect for a special occasion. To garnish, we added fresh whipped cream and fresh raspberries.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 -20
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For silky smooth flourless chocolate torta

  • 1 c
  • 3/4 c
    white sugar
  • 9 Tbsp
  • 18 oz
    bittersweet or semi-sweet chocolate morsels
  • 6 lg
  • 1 c
    heavy cream
  • 8 oz
    bittersweet or semi-sweet chocolate
  • whipped cream rosettes
  • fresh berries

How To Make silky smooth flourless chocolate torta

Test Kitchen Tips
Since this is all chocolate, make sure to use high-quality chocolate when preparing this dessert. 18 oz of morsels is about 3 1/2 cups and 8 oz is about 1 cup. Also, we beat the eggs before adding them so they would incorporate easier.
  • Water and sugar in a saucepan.
    Combine water and sugar in a saucepan. Bring to a boil and stir to dissolve sugar. Remove from heat; cool to warm.
  • Butter and chocolate melted in a bowl.
    Melt butter and chocolate by your favorite method (I use the microwave ) and blend until smooth.
  • Combining melted chocolate and sugar water in a bowl.
    Stir the chocolate and sugar mixture together. Don't worry if it curdles.
  • Whisking in the eggs.
    Whisk in egg and blend mixture until smooth.
  • Springform pan buttered and wrapped in foil.
    Wrap a buttered 9 or 10-inch springform pan with heavy-duty foil - over the bottom and sides.
  • Chocolate mixture poured into the springform pan.
    Carefully pour in the chocolate mixture.
  • Springform pan placed in a water bath.
    Place in a water bath (place springform in a large pan) to have the water level come halfway up the sides of the springform pan.
  • Baking the chocolate torta.
    Bake on the center rack in a preheated 350 oven for about 50 + minutes or when the center doesn't move when gently shaken. Do not overbake.
  • Cooling the baked chocolate torta.
    Remove to a rack to cool. Remove the foil carefully and cool completely. When cool, prepare the ganache.
  • Melted chocolate and cream in a bowl.
    For the ganache, melt the cream and chocolate together. Mix until smooth.
  • Ganache poured over the chocolate torta.
    Pour over the cake, tilting the pan to cover it evenly.
  • Silky Smooth Flourless Chocolate Torta topped with whipped cream and raspberries.
    Chill well. Store covered for up to 3 days. Garnish as desired.

Categories & Tags for Silky Smooth Flourless Chocolate Torta: