Description
This Flourless Chocolate Torte is a rich, dense, and fudgy dessert that highlights intense chocolate flavor without using any flour. Perfect for gluten-free diets and chocolate lovers, it features a smooth texture with a thin crust on top, enhanced by optional espresso powder for a deeper chocolate essence.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, cut into pieces
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon espresso powder (optional, enhances chocolate flavor)
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1/2 cup unsweetened cocoa powder (Dutch process or natural)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking.
- Melt Butter and Chocolate: In a medium saucepan over low heat, melt the unsalted butter together with the chocolate chips, stirring frequently until the mixture is smooth and well combined. Remove the pan from the heat.
- Add Sugar and Flavorings: Stir the granulated sugar, salt, optional espresso powder, and pure vanilla extract into the melted chocolate and butter mixture. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Incorporate Eggs: Add the eggs one at a time to the chocolate mixture, whisking thoroughly after each addition to ensure a smooth and cohesive batter.
- Add Cocoa Powder: Sift the unsweetened cocoa powder into the batter and gently stir until just combined, making sure no lumps remain.
- Pour and Smooth Batter: Pour the prepared batter into the greased and lined cake pan, using a spatula to smooth out the top evenly.
- Bake: Bake the torte in the preheated oven for 20 to 25 minutes. The torte is done when it has set and a thin crust forms on top. A toothpick inserted into the center should come out with a few moist crumbs.
- Cool the Torte: Allow the torte to cool in the pan for 10 minutes. Then run a knife around the edges, carefully invert it onto a wire rack, and let it cool completely.
- Serve: Serve the flourless chocolate torte plain or garnish with a dusting of powdered sugar, fresh berries, or whipped cream for added indulgence.
Notes
- Using room temperature eggs helps the batter incorporate smoothly and evenly.
- Espresso powder is optional but intensifies the chocolate flavor without making it taste like coffee.
- The torte will have a fudgy texture; do not overbake to prevent it from becoming dry.
- Ensure proper greasing and parchment lining of the pan for easy removal.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
