Incredibly fudgy and chocolatey with a slight almond crunch, no one can resist this simple and beautiful flourless torte. Chocoholics: beware, you have just found your new favorite dessert! And the best part? It’s so easy to make and naturally gluten-free!
My favorite flourless chocolate torte recipe
This flourless chocolate cake is my favorite type of chocolate cake—incredibly fudgy, insanely chocolatey, and of course, easy to make. And if that’s your type of cake, too, then you have arrived at just the right place.
This Italian-style cake is quite dense, but not too dense thanks to the whipped eggs. It also has a very slight crunch from the ground almonds, which adds some nice texture. It’s naturally gluten-free, which is perfect when serving a large group.
During baking, the cake will rise and the top will crack slightly. Then, while cooling, it will sink and gain additional cracks. Don’t worry—that’s exactly how it should be. It only means it stays moist and fudgy in the center.
This recipe makes enough cake batter for an 8 or 9-inch springform pan, but you can always alter the recipe to convert cake pan sizes to fit what you have in your own kitchen.
How to make flourless chocolate torte
- Melt chocolate and butter together. Place in a microwave-safe bowl and heat in 30 second increments until both are completely melted and combined.
- Whisk egg yolks and half the sugar (1/2 cup). Whisk together until light and fluffy. Then, add the chocolate mixture, ground almonds, brandy, and salt.
- Make a meringue. In an electric mixer fitted with the whisk attachment or using a handheld mixer, whisk the egg whites the other half of the sugar. Once medium peaks form, gently fold in the meringue to the rest of the batter.
- Bake. Pour the batter into a parchment-lined 8-inch round cake pan and bake at 350°F/185°F for 35-45 minutes. Allow to cool completely before serving.
- Serve. I love sifting cocoa powder over this cake before serving because it not only adds a beautiful finish, but it amplifies the chocolate flavor even more.
Tips for making perfect flourless chocolate torte
- For a more intense chocolate flavor, you can add 2-3 tablespoons of sifted cocoa powder to the batter along with the almonds.
- Don’t overbake. Pay attention to the cake during baking. You’ll know your cake is done when a toothpick inserted into the center comes out with moist crumbs rather than clean. For a super fudgy truffle-like texture, underbake your cake slightly by removing it from the oven after 35 minutes.
- This cake tastes even better a day after it’s made, so you can make it a day in advance.
- Make sure there is no egg yolks in your egg whites or any fat on your beaters. This can inhibit the whites from whipping into meringue.
- Use a good quality chocolate. I love using chocolate bars or even higher quality chocolate like Godiva for this torte. After all, the better quality your chocolate, the better the torte will taste.
More of my favorite chocolate cake recipes
- Flourless Chocolate Hazelnut Cake: Incredibly rich and fudgy, this gluten-free cake is made with creamy Nutella and ground hazelnuts.
- Red Wine Chocolate Cake: Red wine adds an unbelievable flavor to this decadent chocolate cake.
- Easy Homemade Chocolate Cake: The perfect chocolate cake for any occasion.
- Chocolate Cheesecake: Ultra rich and creamy, this chocolate cheesecake is topped with a layer of smooth chocolate ganache.
- Chocolate Zucchini Cake: The best way to eat your veggies :)!
Intensely fudgy and chocolatey with a slight almond crunch, no one can resist this simple, decadent and beautiful cake!
- 200g (7 oz.) bittersweet or semisweet chocolate, roughly chopped
- 3/4 cup + 2 tablespoons (200g) unsalted butter
- 4 large eggs, separated
- 1 1/2 tablespoons brandy, optional
- 1 cup (200g) granulated sugar
- 1 cup (100g) almond flour/ground almonds
- ¼ teaspoon salt
- cocoa powder, for dusting
Preheat oven to 350°F/180°C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt.
In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
Pour batter into prepared cake pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
Cake will keep, well wrapped, in the refrigerator for up to 4 days. It also freezes well.