This easy (and I mean easy) Flourless Chocolate Torte recipe and I are long and faithful friends. Its silky-smooth texture, sinfully chocolaty flavor, and ability to be easily adapted to different tastes, toppings, and flavors makes it the perfect guest at any gathering. If you’re unsure of your ability to make an impressive dessert, are looking for a dessert you can make ahead (and even freeze!), or if chocolate is the love language of your soul, this easy chocolate torte recipe is sure to be a devoted companion of yours too.
Because Flourless Chocolate Torte is so dangerously easy to make (we are talking one bowl and less than 15 minutes of prep here, friends!), it’s one of my go-tos for dinner parties or potlucks when I need a fast dessert that’s guaranteed to please. I’ve tried a few different recipes over the years, but today’s is unquestionably the best flourless chocolate torte I’ve ever baked.
This recipe is thicker and richer than any other chocolate torte cake you’ll try, and it has a subtle almond flavor that makes it truly special.
How to Serve Chocolate Torte
This recipe is splendid on its own and needs little more than a light dusting of powdered sugar to shine. If you want to make it extra special, here are some ideas:
Flourless Chocolate Torte with Ganache. You can try serving the chocolate torte with ganache (here’s a stellar ganache recipe), but be warned it will be exceptionally, over-the-top decadent (not necessarily a bad thing!).
Flourless Chocolate Torte with Raspberry Sauce. Raspberry pairs beautifully with the chocolate. The raspberry sauce on top of these mini cheesecakes is lovely (I usually double it to make sure we have plenty to go around).
Mini Chocolate Tortes. I’ve had a few requests to make this recipe as mini chocolate tortes. I haven’t tried this yet myself, but one reader reported having success dividing the batter between three mini springform pans (each just shy of 4 inches in diameter) and baking for 19 minutes.
- 9 ounces good-quality dark chocolate — 65% or higher, finely chopped
- 9 ounces unsalted butter — (Kenzie recommends European-style, such as Kerrygold) (18 tablespoons)
- 1 1/2 cups granulated sugar
- 7 large eggs — at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- If you are feeling dangerous: a few tablespoons rum — bourbon, or whiskey (Kenzie puts in “a splash”)
- Optional — for serving: powdered sugar, berries, and/or sweetened whipped cream
- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires