Irresistible Flourless Chocolate Torte Recipe

Introduction

This irresistible flourless chocolate torte is rich, dense, and deeply chocolatey, perfect for chocolate lovers seeking an elegant dessert without flour. Its silky texture and intense flavor make it a sophisticated treat for any occasion.

Ingredients

• 8 ounces dark chocolate (65% cocoa or higher recommended)
• 1 stick unsalted butter (European-style preferred)
• 1 cup granulated sugar
• 4 large eggs (room temperature)
• 1 teaspoon vanilla extract (pure extract recommended)
• 1 teaspoon almond extract (optional, can be replaced with additional vanilla)
• 1 tablespoon optional spirits (rum, bourbon, or whiskey)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease the bottom of a springform pan and line it with parchment paper.
2. Step 2: In a large bowl, melt the dark chocolate and butter together using a microwave or double boiler until smooth and combined.
3. Step 3: Stir in the granulated sugar until fully incorporated and the mixture has slightly cooled.
4. Step 4: Add the eggs one at a time, mixing well after each addition until the batter is smooth and uniform.
5. Step 5: Stir in the vanilla and almond extracts along with the optional spirits until well blended.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
7. Step 7: Bake for 25 to 30 minutes, until the center is set but still slightly soft.
8. Step 8: Let the torte cool in the pan on a wire rack for 10 minutes, then refrigerate for at least 2 hours before serving.

Tips & Variations

• Use high-quality chocolate with at least 65% cocoa for the best flavor and texture.
• Bring eggs to room temperature before mixing to ensure a smooth batter.
• For a nut-free version, omit the almond extract and use extra vanilla instead.
• Add a dusting of powdered sugar or serve with fresh berries for a beautiful presentation.
• For an extra indulgent touch, serve with whipped cream or a scoop of vanilla ice cream.

Storage

Store the torte covered in the refrigerator for up to 4 days. Before serving, allow it to sit at room temperature for about 20 minutes to soften slightly. It can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

While you can substitute milk chocolate, the torte will be sweeter and less intense. Dark chocolate provides the rich, deep flavor that defines this dessert.

Is this torte gluten-free?

Yes, this recipe is naturally gluten-free since it contains no flour. Just be sure to use gluten-free certified chocolate if you have sensitivities.

Irresistible Flourless Chocolate Torte Recipe

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★★★★★

4.8 from 57 reviews

This Irresistible Flourless Chocolate Torte is a rich, dense dessert that highlights the pure, intense flavors of high-quality dark chocolate. Featuring a smooth, fudgy texture with hints of vanilla and almond extracts and optional warming spirits, this elegant torte is perfect for chocolate lovers seeking a gluten-free indulgence.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 8 ounces Dark Chocolate (65% or higher, high-quality)
• 1 stick Unsalted Butter (European-style recommended)

Sweetening and Flavoring

• 1 cup Granulated Sugar
• 4 large Eggs (room temperature)
• 1 teaspoon Vanilla Extract (pure recommended)
• 1 teaspoon Almond Extract (optional, can use more vanilla instead)
• 1 tablespoon Optional Spirits (Rum, Bourbon, or Whiskey)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the bottom of a springform pan and line it with parchment paper to ensure the torte releases easily after baking.
2. Melt Chocolate and Butter: In a large bowl, melt the dark chocolate and unsalted butter together using a microwave or a double boiler, stirring until smooth and fully combined.
3. Add Sugar: Stir the granulated sugar into the chocolate mixture until completely incorporated and the mixture starts to cool slightly.
4. Incorporate Eggs: Add the eggs one at a time to the chocolate mixture, beating well after each addition to ensure a smooth, uniform batter.
5. Add Extracts: Mix in the vanilla and almond extracts, blending until the batter is smooth and evenly colored.
6. Pour and Smooth Batter: Pour the batter into the prepared springform pan and smooth the top gently with a spatula to create an even surface.
7. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the center is set but still slightly soft and moist.
8. Cool: Remove the torte from the oven and let it cool in the pan on a wire rack for about 10 minutes.
9. Refrigerate: After cooling slightly, refrigerate the torte in its pan for at least 2 hours to allow it to set fully before serving.

Notes

• Use high-quality dark chocolate with 65% cocoa or higher for best flavor and texture.
• Bring eggs to room temperature before mixing to help achieve a smooth, well-incorporated batter.
• The optional spirits add a subtle depth of flavor, but can be omitted if preferred.
• Ensure not to overbake; the center should remain slightly soft for a luscious texture.
• Refrigeration helps the torte firm up and enhances its rich, dense consistency.

Keywords: flourless chocolate torte, gluten free chocolate cake, rich chocolate dessert, almond extract dessert, dense chocolate torte