flourless chocolate torte

Name: Flourless Chocolate Torte
Prep time: 30 min
Cook time: 6 h 20 min
Yield: 10
Cuisine: Italian
Ingredients: - unsweetened cocoa powder, for dusting; 15 ounce(s) bittersweet chocolate, finely chopped; 2 1/2 stick(s) unsalted butter, cut into small pieces; 6 large eggs, yolks and whites separated, room temperature; 3/4 cup(s) granulated sugar; 1 teaspoon(s) vanilla extract; 1 1/2 teaspoon(s) brewed espresso; - confectioners’ sugar, for dusting; - raspberries

(1 RATING)

414 Pinches 13 Photos

Connie Rawlings

Lakeland, FL

Updated on Jan 12, 2024

The men in my life (husband, sons, and grandsons) love this flourless chocolate torte.

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A slice of Flourless Chocolate Torte on a plate.

Blue Ribbon Recipe

This flourless chocolate torte is a rich and creamy cake that the dark chocolate lovers in your life will adore. Dense and creamy, it almost has the consistency of creamy fudge. Use the best quality chocolate you can afford because chocolate is the star of the recipe. This torte is a little costly to prepare and takes time (with a touch of patience), so save it for a special occasion. Since there is no flour, it's a delicious gluten-free dessert option.

— The Test Kitchen

prep time 30 Min

cook time 6 Hr 20 Min

method No-Cook or Other

yield 10-12 serving(s)

Ingredients

- unsweetened cocoa powder, for dusting
15 ounces bittersweet chocolate, finely chopped
2 1/2 sticks unsalted butter, cut into small pieces
6 large eggs, yolks and whites separated, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons brewed espresso
- confectioners’ sugar, for dusting
- raspberries

How To Make flourless chocolate torte

Test Kitchen Tips

We used a 9-inch springform pan to showcase the final product easily. Connie suggests using a pie plate, and that will work, too.

Step 1

Grease a pie pan or a 9-inch springform pan and dust it with the cocoa powder.

Step 2

In a microwave, combine the chocolate and butter. Melt in the microwave at 30-second intervals stirring in between until the chocolate is completely melted.
Step 3

In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 tablespoons of the granulated sugar, espresso, vanilla extract, and salt on medium-high speed until pale and very thick; about 3 to 5 minutes.
Step 4

Gradually pour in the chocolate mixture and continue beating until well blended.
Step 5

In a separate bowl, beat the egg whites on medium-high speed until foamy; about 1 minute. Gradually add the remaining 3 tablespoons of granulated sugar. Continue to beat until medium-firm peaks form; about 2 minutes.
Step 6

Scoop half of the egg whites onto the chocolate mixture and fold them in gently.
Step 7

Fold in the remaining whites just until no streaks remain.
Step 8

Pour the batter into the prepared pan and spread it out evenly.
Step 9

Bake in a 300 F oven until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid; about 38-40 minutes.
Step 10

Transfer the pan to a wire rack and let cool for 30 minutes. Let the torte cool completely. Then cover and refrigerate until very cold; at least 4 hours or overnight.
Step 11

Garnish the torte with the raspberries and dust with confectioners’ sugar.
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