Irresistible Flourless Chocolate Torte Recipe
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.
- 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
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
- 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.
- 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.
- Add Sugar: Stir the granulated sugar into the chocolate mixture until completely incorporated and the mixture starts to cool slightly.
- Incorporate Eggs: Add the eggs one at a time to the chocolate mixture, beating well after each addition to ensure a smooth, uniform batter.
- Add Extracts: Mix in the vanilla and almond extracts, blending until the batter is smooth and evenly colored.
- 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.
- 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.
- Cool: Remove the torte from the oven and let it cool in the pan on a wire rack for about 10 minutes.
- 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
