Flourless Chocolate Torte
This rich and fudgy flourless chocolate torte is made with just six simple ingredients and is naturally gluten-free — an impressive dessert that's surprisingly easy to pull off at home.
Servings: 10 portions
Calories: 513kcal
Equipment
- Springform Pan 9-Inch
Ingredients
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups unsalted butter
- 6 eggs
- ¾ cup sugar
- ¼ cup cocoa powder
- ¼ cup powdered sugar plus additional to dust as decoration
- Berries to serve
Instructions
- Preheat your oven to 325°F. Line a 9-inch springform pan with foil or parchment paper, lightly spray with nonstick spray, and set it aside. Melt the chocolate chips and butter together in a large microwave-safe bowl, heating in 30-second increments and stirring well between each one until completely smooth. Allow this mixture to cool to room temperature before using.
- Separate your eggs carefully, adding the whites to the bowl of a stand mixer and placing the yolks in a separate mixing bowl. Whip the egg whites on medium speed until soft peaks form. Gradually add about half of the sugar and continue mixing until stiff peaks form. Set the bowl aside.
- Add the remaining sugar to the egg yolks and mix on medium until the mixture turns pale yellow and slightly thickened, about 2–3 minutes.
- Once the chocolate mixture has cooled, pour it into the egg yolks and mix until well combined, scraping down the sides as needed.
- Using a spatula, gently fold about half of the egg white mixture into the chocolate batter. Fold slowly and carefully to keep as much air as possible.
- Add the remaining egg whites and fold again until just combined — don't overmix here.
- Pour the batter into the prepared pan and spread it out evenly. Bake for approximately 40 minutes. The top will puff up during baking and then settle as it cools — this is completely normal and exactly what you want.
- Remove from the oven and allow the torte to cool to room temperature in the pan before removing. Dust generously with powdered sugar, and serve with fresh berries.
Notes
- Don't rush the cooling of the chocolate mixture. If it's still warm when you add it to the egg yolks, you risk scrambling them.
- Make absolutely sure no egg yolk gets into your egg whites. Even a tiny amount of fat will prevent them from whipping to stiff peaks.
- Fold the egg whites gently. Deflating them too much will result in a denser torte with less of that lovely, delicate texture on top.
- Use room temperature eggs — they whip up much better than cold eggs straight from the fridge.
- The torte will look slightly underdone when you pull it from the oven. That's correct. It firms up as it cools, giving you that perfect fudgy center.
Nutrition
Calories: 513kcal | Carbohydrates: 34g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 45mg | Potassium: 231mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1007IU | Vitamin D: 1µg | Calcium: 43mg | Iron: 2mg