Description
This Flourless Chocolate Torte is a rich, decadent dessert made with melted semi-sweet chocolate, butter, eggs, powdered sugar, cocoa, and espresso powder. It has a dense yet light texture achieved by carefully folding frothy eggs into the chocolate mixture and baking until set. This recipe requires no flour, making it perfect for those seeking gluten-free indulgence. Serve it thinly sliced with optional powdered sugar, hot fudge, and ice cream for an elegant finish.
Ingredients
Scale
Chocolate and Butter
- 8 ounces (2 4-ounce packages) semi-sweet baking chocolate bars, roughly chopped
- ½ cup (1 stick) salted butter, cubed
Egg Mixture
- 5 large eggs
Dry Ingredients
- 1⅓ cup powdered sugar
- 1½ tablespoons dutch process cocoa powder
- 1 teaspoon espresso powder
Optional Garnishes
- Extra powdered sugar for dusting
- Hot fudge sauce
- Ice cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan or a 9-inch baking pan with baking spray to prevent sticking.
- Melt Chocolate and Butter: Place the chopped semi-sweet baking chocolate and cubed salted butter into a large microwave-safe bowl. Microwave on high for 30 seconds, then stir well. Continue heating in 30-second increments, stirring after each, until the mixture is fully melted and smooth.
- Beat the Eggs: In a large mixing bowl, beat the 5 large eggs on high speed using a hand or stand mixer until they become light and creamy, about 3 minutes.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the powdered sugar, dutch process cocoa powder, and espresso powder until fully combined.
- Combine Dry and Egg Mixtures: Gradually add the dry ingredient mixture into the beaten eggs, continuing to beat for 2-3 minutes until the mixture becomes frothy (though it will not form peaks).
- Fold Egg Mixture into Chocolate: Carefully fold one-third of the frothy egg mixture into the melted chocolate, mixing gently and minimally. Repeat this folding process two more times with the remaining egg mixture until just combined.
- Transfer Batter to Pan: Pour the batter into the prepared pan. Spread it evenly. If using a springform pan, place it on a baking sheet to catch any potential leaks.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the torte is set in the center and the edges are puffed.
- Cool: Remove from the oven and allow the torte to cool completely before removing from the pan.
- Serve: When ready to serve, dust with optional powdered sugar, slice thinly, and accompany with optional hot fudge sauce and ice cream for an added indulgence.
Notes
- Storage: Refrigerate the torte for up to 4 days, stored in an airtight container.
- Freezing: Wrap well or place in a freezer-safe container; freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
- Springform Pan Tips: Ensure a tight seal to prevent leaks. Wrapping with aluminum foil or using a baking bag helps, but losing some batter volume is possible if leakage occurs.
- If using a regular 9-inch baking or cake pan, place a parchment paper circle on the bottom for easy removal of the torte.
- Beating Eggs: The eggs must reach a frothy, light, and creamy texture (without forming peaks) after the dry mixture is incorporated to give the torte volume.
- Flavor Adjustments: Increase espresso powder for more bitterness if you enjoy dark chocolate flavors. Omit espresso powder entirely or use regular cocoa powder instead of Dutch process cocoa for a sweeter, lighter torte.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the torte)
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 145 mg
