Easy Flourless Chocolate Torte (Only 5 Ingredients)

A Family Favorite: Flourless Chocolate Torte

The original recipe I used for this flourless chocolate torte is from the Good Housekeeping dessert cookbook, however, that recipe is not flourless. With such a small amount of flour in the original recipe, it was easy to adapt it to be gluten free. The first time I tasted this cake, my 12 year old son had made it, and it was a hit at the party where we’d taken it. With only 5 ingredients, it’s so easy to make, too.

Another winner in the “gluten free” category. No one will ever know it’s gluten free!

I have a rule for anything gluten-free, vegan, low-sodium, sugar-free, or any other “special diet” need, and that is that it has to pass my taste test of NOT tasting like any of those things listed. This flourless chocolate torte not only passes the test, but is one of the most enjoyable desserts I’ve ever had. 

Even if you’re not on a gluten free diet, this is perfect for those of us who would like to make a delicious dessert which can satisfy everyone’s sweet tooth (when someone is avoiding gluten) without having to make two separate sweets. Since it tastes incredibly good, everyone’s happy! It’s as good as chocolate fondue!

Can I Freeze Flourless Chocolate Torte?

This cake freezes better than most cakes! Absolutely yes, you can freeze a flourless chocolate torte. I haven’t kept it in the freezer for more than a week or two (because it’s so good), but I think it would be fine for 4 to 6 weeks if properly wrapped.

Flourless Chocolate Torte

adapted from a Good Housekeeping recipe by Christina Conte         serves 10

Ingredients

• 1 1/2 cups (9 oz) good quality bittersweet or semisweet chocolate, broken into pieces
• 3/4 c (1 1/2 sticks) (6 oz) salted butter or if using unsalted, add 1/4 tsp salt
• 6 large eggs, separated (do not get any of the yolk mixed in with the white)
• 3/4 cup (6 oz) sugar
• 2 Tbsp unsweetened cocoa (you can substitute 1/4 cup (1 oz) of flour if you don’t have cocoa and don’t mind it not being flourless)

To decorate (if desired)

• confectioner’s (powdered) sugar to dust

9″ springform pan, greased and floured (use gf flour mix or cocoa)

Preheat oven to 325º F (163º C)

Make the Batter

Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted. Remove from heat and stir until chocolate is completely melted. If you don’t follow these directions, you may end up with hard chocolate. Set aside. (This is one of the steps that makes this recipe easier–no double boiler. However, if you’re not comfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)

In a medium bowl, beat egg whites until soft peaks form, then add 1/3 of the sugar, beating until stiff peaks form.

In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick, and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted butter and chocolate mixture, and beat on low speed, until evenly combined.

Add the cocoa powder (or flour, if using) and continue beating at low speed. Clean the side of the bowl with a spatula occasionally.

If using a mixer, remove the bowl, and with the spatula, gently fold about one third of the beaten egg whites into the mixture. Do not stir or beat the mixture, as you want to keep the air in the batter. Continue adding the egg whites and folding (I usually switch to a large spoon), one third at a time until it is evenly mixed.

Gently spoon the mixture into the prepared pan, and spread evenly. If there is a little unmixed egg white here and there, it’s okay.

Bake the Flourless Chocolate Torte

Place the pan into the preheated oven and bake for approximately 35 to 40 minutes. The flourless chocolate torte will rise and crack as it bakes. It will be ready when a toothpick or cake tester inserted in the center comes out wet, but not runny.

Let cool completely in pan, placed on a cooling rack. The torte will fall as it cools and it is supposed to do this.

To Serve ~

Run a thin knife along the inside of the pan, then remove the side of springform pan, and set the flourless chocolate torte on a serving plate or cake stand.

Dust with powdered sugar if desired.

Use a damp cloth to clean the knife in between cuts.

This flourless chocolate torte is delicious on its own, but with a dollop of freshly whipped cream or ice-cream, it’s even better!

How will you enjoy it: plain, with cream or ice cream?

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Flourless Chocolate Torte (Gluten Free version too!)

Yield: 12

Prep Time: 35 minutes

Bake Time: 35 minutes

Total Time: 1 hour 10 minutes

A rich, yet not too sweet, creamy flourless chocolate torte that is so easy to make!

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Ingredients

• 1 1/2 cups (9 oz) good quality bittersweet or semisweet chocolate, broken into pieces
• 3/4 c (1 1/2 sticks) (6 oz) salted butter or if using unsalted, add 1/4 tsp salt
• 6 large eggs, separated (do not get any of the yolk mixed in with the white)
• 3/4 cup (6 oz) sugar
• 2 Tbsp unsweetened cocoa (you can substitute 1/4 cup (1 oz) of flour if you don't have cocoa and don't mind it not being flourless)

To decorate (if desired)

• confectioner's (powdered) sugar to dust

Instructions

Preheat oven to 325º F (163º C)

9″ springform pan, greased and floured (use gf flour mix or cocoa)

Make the Batter

1. Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted. Remove from heat and stir until chocolate is completely melted. If you don't follow these directions, you may end up with hard chocolate. Set aside. (This is one of the steps that makes this recipe easier--no double boiler. However, if you're not comfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)
2. In a medium bowl, beat egg whites until soft peaks form, then add 1/3 of the sugar, beating until stiff peaks form.
3. In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted butter and chocolate mixture, and beat on low speed, until evenly combined.
4. Add cocoa powder (or flour, if using) and continue beating at low speed. Clean the side of the bowl with a spatula occasionally.
5. If using a mixer, remove the bowl, and with the spatula, gently fold about one third of the beaten egg whites into the mixture. Do not stir or beat the mixture, as you want to keep the air in the batter. Continue adding the egg whites and folding, one third at a time until it is evenly mixed.
6. Gently spoon the mixture into the prepared pan, and spread evenly. If there is a little unmixed egg white here and there, it's okay.

Bake the Flourless Chocolate Torte

1. Place into the preheated oven and bake for approximately 35 to 40 minutes. Torte will rise and crack as it bakes. It will be ready when a toothpick or cake tester inserted in the center comes out wet, but not runny.
2. Let cool completely in the pan, placed on cooling rack. The torte will fall as it cools and it is supposed to do this.

To Serve

1. Run a thin knife along the inside of the pan, then remove the side of springform pan, and set the flourless chocolate torte on a serving plate.
2. Dust with powdered sugar if desired.

Notes

• This cake is very rich, but light. Only a small serving is recommended, although your guests may want a second helping! ;)

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 280Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 80mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 5g

Nutrition information is only an estimate.

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