Go Back
–+ servings
A slice of chocolate cake without flour on a plate and garnished with raspberries.

Flourless Chocolate Torte

5 from 1 vote
Created by Mariam Ezzeddine
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.
Print
Pin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
servings

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.

Nutrition

Calories: 309kcal | Carbohydrates: 31g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 101mg | Potassium: 209mg | Fiber: 3g | Sugar: 25g | Vitamin A: 452IU | Calcium: 30mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.