The Ultimate Easy & Decadent Flourless Chocolate Torte (Naturally Gluten-Free)
A simple, rich, and fudgy flourless chocolate torte perfect for any celebration. This recipe uses few ingredients and results in a deeply satisfying, gluten-free dessert.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or use a microwave in short bursts). Stir until completely melted and smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk the egg yolks and granulated sugar together until pale and slightly thickened. Stir in the vanilla extract.
- Gently fold the slightly cooled chocolate mixture into the egg yolk mixture until just combined.
- In a clean, dry bowl, beat the egg whites with the pinch of salt until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Do not overmix.
- Pour the batter into the prepared springform pan.
- Bake for 30 to 35 minutes. The edges should look set, but the center will still look soft and slightly jiggly.
- Let the torte cool completely in the pan on a wire rack. The center will sink slightly as it cools, which is normal for this dense texture.
- Once cool, carefully release the sides of the springform pan. Dust with powdered sugar or top with ganache and fresh raspberries before serving.
Notes
- For an extra rich topping, melt 4 ounces of dark chocolate with 1/4 cup heavy cream to make a simple ganache. Pour over the cooled torte.
- If you prefer a very clean presentation, you can bake the torte in a pan lined entirely with parchment paper, including the sides, and then carefully peel the paper away after cooling.
- This torte is best served at room temperature or slightly chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 80
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 120