Flourless Chocolate Torte Recipe
Is there anything better than a sweet treat after dinner? There are a lot of people who just can't go to sleep without indulging in some form of dessert with chocolate or something similar, and we certainly can't blame them. If you're the type of person who needs a delicious dessert after dinner, then this chocolate torte will make all of your dreams come true. It's decadent, chocolatey, and the sprinkle of powdered sugar is quite literally the icing on the cake!
Recipe developer Catherine Brookes of Blue Sky Eating came up with this easy and fabulous torte that is sure to be a new favorite."This torte is super chocolatey, indulgent and feels that little bit more fancy than a chocolate cake. The light texture is so moreish," Brookes raves. "Swapping the flour for almond meal adds a nutty flavor and makes the torte rich and moist." While this torte is the definition of decadent, it's actually quite easy to whip up and requires just a handful of ingredients — so let's get right into it!
Gather the ingredients for flourless chocolate torte
The first thing you need to do is grab all the ingredients for this recipe. You will need butter, good quality dark chocolate, eggs, sugar, vanilla extract, almond meal, and cocoa powder.
Preheat the oven and melt the chocolate
You will need either a springform or a loose-bottomed 8-inch cake pan for this recipe. Grease the pan and then line it with parchment paper to prevent anything from sticking to the bottom. Now, head to your oven and preheat it to 350 F.
Grab a microwave-safe bowl and add the chocolate and butter. Heat it in 30-second intervals, checking in-between. Continue heating until the chocolate and butter have melted. Set it to the side and let it cool. If you want a sweeter chocolate, there's a simple solution. "You could sub for part milk chocolate if desired," Brookes notes.
Mix the batter
In an electric stand mixer bowl, add the eggs, sugar, and vanilla. Using the whisk attachment, beat on medium until the dough turns pale, frothy, and thickens. This should take about five to eight minutes to achieve the correct consistency.
Next, pour the melted chocolate and butter mixture into the batter and gently fold until combined. Sift in the cocoa powder and almond meal. Gently fold again to combine. Be sure not to knock out too much air from the mixture and mix with caution.
Bake the torte
Now that you have finished beating the batter, transfer it into your prepared tin and bake for 25 to 30 minutes. A crust will form over the top, and the torte will have a slight wobble in the middle. That's a great indicator that it the torte is done and ready to come out.
Once you remove the torte from the oven, leave it in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar and serve
Once cooled, dust the top with powdered sugar for another layer of added sweetness. Then, slice the torte into pieces. This rich torte would be fantastic by itself, but we think it would pair well with an ice-cold glass of milk as well. Brookes also gives a few great serving suggestions. "With ice cream, creme fraiche/mascarpone or chocolate sauce," she suggests.
This is so good, we don't think you will have much left but if you do, be sure to keep it for a rainy (or sunny) day. "Leftovers will keep well at room temp in airtight container for 3 days," Brookes notes. We hope this satisfies all of your chocolate cravings!
- ¾ cup butter
- 1 cup dark chocolate, broken into squares
- 5 large eggs
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 1 cup almond meal
- 4 tablespoons cocoa powder
- powdered sugar for dusting
- Grease and line a springform or loose-bottomed 8-inch cake pan and preheat the oven to 350 F.
- Add the butter and chocolate to a heatproof bowl and microwave in 30-second bursts until melted. Set aside to cool.
- Add the eggs, sugar, and vanilla extract to the bowl of an electric stand mixer with a whisk attachment fitted. Beat on a medium speed until pale, frothy, and thickened (about 5 to 8 minutes).
- Pour in the melted chocolate/butter and gently fold until combined.
- Sift in the almond meal and cocoa powder. Gently fold again to combine. You want to aim not to knock too much air out of the mixture.
- Transfer the mixture to your prepared pan and bake for 25 to 30 minutes. There will be a crust formed all over the top with a very slight wobble in the middle when it's done.
- Leave in the pan for about 15 minutes before transferring to a wire rack to cool completely.
- Optionally dust the torte with powdered sugar and slice it up to serve.
| Calories per Serving | 396 |
| Total Fat | 29.8 g |
| Saturated Fat | 14.5 g |
| Trans Fat | 0.6 g |
| Cholesterol | 130.1 mg |
| Total Carbohydrates | 27.0 g |
| Dietary Fiber | 3.9 g |
| Total Sugars | 19.9 g |
| Sodium | 41.8 mg |
| Protein | 7.6 g |
