Flourless chocolate torte is rich and decadent, and it’s perfect as a holiday dessert or for any special occasion. This chocolate torte cake is the best flourless chocolate cake because it’s diet friendly but still rich and fudgy. Chocolate lovers will not be disappointed in this simple single layer cake.
This chocolate cake without flour is perfect for those watching their carb intake and is safe for gluten-free diets. Mixing the flourless chocolate torte batter is easy, and you can decorate this chocolate torte cake with a simple dusting of powdered sugar and a handful of fresh raspberries. Whether you need a decadent dessert for Christmas or Valentine’s or just want to wow your family, this is the best flourless chocolate cake.
If you are gluten free, try my Keto Coffee Cake or my Chocolate Chia Protein Pudding.
Why You’ll Love This Flourless Chocolate Cake Recipe
- It’s simple to prepare. The ingredients in this flourless chocolate cake combine easily, and you probably have everything you need in your pantry.
- It’s diet friendly. Gluten free individuals can enjoy every bite of this luscious cake without worry.
- It’s rich and decadent. The flavor of this chocolate cake is so rich you can probably be satisfied with just a bite or two. But no worries if you eat a whole slice. We do!
Ingredients for Chocolate Torte Cake
- Chocolate chips: Semisweet chocolate chips are the best option because they are not overly sweet but aren’t as bitter as bittersweet chocolate. Feel free to swap them if that is your preference.
- Butter: use unsalted butter to control the saltiness of the cake.
- Cocoa Powder: look for unsweetened dutch processed cocoa.
- Instant Coffee Powder: instant coffee or espresso won’t give this a coffee flavor but will create a rich flavor that will make people love this recipe.
- Salt: add kosher salt to enhance the flavor of the other ingredients.
- Sugar: use regular, granulated sugar.
- Eggs: bring the eggs to room temperature.
- Vanilla Extract: Adds a mild vanilla flavor and enhances the taste of the other ingredients.
- Confectioners Sugar: to garnish
- Whipped Cream: to garnish
- Raspberries: to garnish
How To Make Flourless Chocolate Torte
- Prepare the equipment. Preheat the oven to 375 degrees F. Grease a 7 or 8-inch round cake pan with cooking spray, line a parchment paper over it, and set it aside.
- Melt the chocolate. In a microwave-safe bowl, combine chocolate chips and butter. Melt the chocolate chips for a minute stirring in between, until everything is melted to smooth.
- Add the dry ingredients. Add cocoa powder, coffee powder, and salt to the melted chocolate. Mix it and set it aside.
- Cream the sugar. In a large bowl, combine sugar and eggs. Beat them with a hand mixer for 3-5 minutes until the sugar is completely dissolved. Add vanilla extract and mix.
- Make the batter and bake. Pour the chocolate mixture and fold it with the egg mixture until it is thoroughly mixed. Do not overmix the batter. Transfer the batter to the prepared cake pan and bake them for 25-30 minutes.
- Cool. Once done, allow the cake pan to cool down for 10 minutes. Run a butter knife around the edges to loosen the cake and flip.
- Garnish and serve. Dust some confectioners sugar on top. Decorate the cake with whipped cream and raspberries. Slice the chocolate cake and serve.
Tips To Make The Best Flourless Chocolate Cake
- Use good quality chocolate and cocoa powder.
- Don’t overmix the batter or the cake may fall.
- The center of the cake should reach 200 degrees F to be done. A toothpick inserted in the center should come out clean.
- Don’t overbake.
- Allow plenty of time for the cake to cool and set.
- Chill the cake and use a sharp knife for nice clean slices.
- Wipe the knife after cutting each slice.
- A dusting of cocoa powder or powdered sugar and some fresh fruit is all you need to decorate this cake.
Frequently Asked Questions
Yes, it is! This cake contains no flour or flour alternatives, so it’s perfectly safe for those with gluten intolerance and those with celiac disease.
When made without flour, a chocolate cake and a chocolate torte are essentially the same things. A torte is typically thick and fudgy because of the lack of flour.
Greasing the pan and lining it with parchment paper will help prevent the cake from sticking. After the cake has cooled, run a sharp knife around it before inverting it onto a plate. You can also use a springform pan if you prefer.
You can store this flourless chocolate torte in the fridge for up to 4 days. If you’ve topped it with raspberries, you should remove them, so they don’t make the cake soggy.
Cool the cake completely and wrap it tightly in plastic wrap, followed by a layer of foil. Freeze for up to three months. Defrost overnight in the fridge, then dust with powdered sugar just before serving.
This luscious dessert is perfect on its own with a dusting of powdered sugar and a hot cup of coffee. You can also top it with Chocolate Ganache or cool whip for something even more decadent. Or simply serve with some vanilla ice cream.
More Chocolate Dessert Recipes
- Vegan Chocolate Pie
- Banana Oatmeal Chocolate Chip Cookies
- Mini Chocolate Cheesecake
- Chocolate French Silk Pie
- No Bake Chocolate Peanut Butter Bars
I hope you enjoy all the recipes I share with you, including this delicious chocolate cake without flour recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Flourless Chocolate Torte
Ingredients
- ¾ cup semisweet chocolate chips
- ½ cup unsalted butter
- ½ cup unsweetened dutch processed cocoa powder
- 1 teaspoon Instant coffee powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 whole eggs
- Confectioners sugar to garnish
- Whipped cream to garnish
- Raspberries to garnish
Instructions
- Preheat the oven to 375 degrees F. Grease a 7 or 8-inch round cake pan with cooking spray, line a parchment paper over it, and set it aside.
- In a microwave-safe bowl, combine chocolate chips and butter. Melt the chocolate chips for a minute stirring in between, until everything is melted to smooth.
- To the melted chocolate, add cocoa powder, coffee powder, and salt. Mix it and set it aside.
- In a large bowl, combine sugar and eggs. Beat them with a hand mixer for 3-5 minutes until the sugar is completely dissolved. Add vanilla extract and mix.
- Pour the chocolate mixture and fold them with the egg mixture until thoroughly mixed. Do not overmix the batter.
- Transfer the batter to the prepared cake pan and bake them for 25-30 minutes.
- Once done, allow the cake pan to cool down for 10 minutes. Run a butter knife around the edges to loosen the cake and flip.
- Dust some confectioners sugar on top. Decorate the cake with whipped cream and raspberries.
- Slice the chocolate cake and serve.
Notes
- Use good quality chocolate and cocoa powder.
- Don’t overmix the batter or the cake may fall.
- The center of the cake should reach 200 degrees F to be done. A toothpick inserted in the center should come out clean.
- Don’t overbake.
- Allow plenty of time for the cake to cool and set.
- Chill the cake and use a sharp knife for nice clean slices.
- Wipe the knife after cutting each slice.
- A dusting of cocoa powder or powdered sugar and some fresh fruit is all you need to decorate this cake.
Leave A Reply & Rate Recipe