This flourless chocolate torte is a middle ground between a traditional chocolate cake and a molten chocolate lava cake. This rich, dark and creamy torte is incredibly decadent.
Originally published on May 22, 2012.
Who doesn’t love a good chocolate cake?
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I have met two or three people who claim to not like chocolate. However, if the only chocolate I knew was Hershey’s, I would say that, too. If you want this flourless chocolate torte to knock your socks off, you have to use good quality chocolate; there’s no compromising.
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!)
A rich, yet not too sweet, creamy flourless chocolate torte that is so easy to make!
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
- 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 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, 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 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.
- 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
- 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.
- 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: 1Amount 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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I made this torte and it did not turn out. It didn’t rise and was super spongy. Not sure what I did wrong.
I’m really confused too, Shannon. For it not to rise, and be spongey is strange. Could you have over mixed in the egg whites?
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I have made this dessert many times now and it is always delicious. It disappears so fast.
It was probably one of the best things I’ve ever eaten! I love that the ingredients are so simple.
Sorry I missed this, Imsen! Thank you so much for letting me know, I’m so happy you found the recipe! :)
I made this today. I used 1/2 semi-sweet chips and 1/2 dark cocoa chips. It was delicious!!!
Oooh, yum! Glad you liked it, Melissa!
Just an FYI – the recipe says to grease and flour the pan, which would not be gluten free. Instead, I recommend dusting with cocoa powder (I actually do this with any chocolate baked good – so fabulous!). It adds a little more chocolate and eliminates flour completely.
Hi Jules, you are correct because I didn’t label the flour to be used as gluten free (which is what I use). I have edited the recipe to state either gf flour mix or cocoa as you suggested. Great idea, thank you!
I made this today (it looks terrific!). Do I need to refrigerate it if we plan on eating it tomorrow? And should it be refrigerated until eaten on any day (and then brought to room temp?). I want us to enjoy it for as long as it lasts before I would freeze any slices. Thank you!
Hi Christina,
I’ve made the flourless chocolate cake. Looks and smells delicious.
How would you wrap it to freeze it?
I take it since you haven’t tasted it, you want to freeze it whole? I have never done this as I only freeze slices and place them in a container and only freeze for a short time (it’s just too good)! If you wrap it in any sort of paper, it will stick to the cake and ruin the appearance, so I would say put it in a large enough container where only the bottom is touching. That said, there will be a lot of air, so you really can’t keep it in the freezer too long like this. I hope this helps, Julie!
Is it ok to put the cake in the refrigerator until ready to eat it?
Hi Sara, yes, you can, but I would bring it to room temperature before serving. Enjoy.
The outside and rim of the torte is not as wet as the middle of the torte. Should I have cooked the torte a little longer so the middle was same texture as the sides?
No! It’s perfect the way you baked it; that’s how the cake is supposed to be :) How did you like it?