Flourless chocolate torte

This rich and velvety flourless chocolate torte only requires 6 ingredients. And it’s gluten-free!

flourless chocolate torte

I’m in shock that this month is almost over. Wasn’t it just Christmas? I feel like the major holidays keep sneaking up on me, and I have no time to plan for them.

Valentine’s Day was one such example. My husband and I used to go out to dinner pre-kids. While it was fun at the time, it was expensive, and we didn’t particularly enjoy the crowds. As a result, we’ve been cooking dinner at home and spending it by ourselves. After Addie was born, we’ve included her in the festivities.

flourless chocolate torte

The three of us came together to come up with our Valentine’s Day menu. We settled on crabcakes, a vegetable, and this flourless chocolate torte. Over the December holidays, we enjoyed some flourless chocolate cake during a meal out and wanted to recreate it.

This flourless chocolate torte was one of the easiest things I’ve ever made. All it takes are 6 simple ingredients and some arm strength. The torte is beautiful and looks like you spent hours in the kitchen. In reality, it takes about 15 minutes, and that includes the time to chop all the chocolate.

flourless chocolate torte

My little family had a wonderful time celebrating Valentine’s Day together. We all agreed that this torte was really incredible. It was rich, dense and full of chocolate flavor. I’m pretty sure we’ll be making this recipe again and again!

flourless chocolate torte

Flourless chocolate torte

This wonderfully rich flourless chocolate torte is gluten-free!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cake
Author: Eva Bakes


  • 9 ounces bittersweet chocolate (I use 70% dark) chopped finely
  • 9 ounces (18 Tablespoons) unsalted butter
  • 1 and ½ cups granulated sugar
  • 7 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • Preheat your oven to 375°F. Generously grease a standard 9" or 10" springform pan (you can also user a round pan if you don't have a springform pan).
  • In a large microwave-safe bowl, place the chopped chocolate and butter. Microwave on high for 45 seconds. Stir. Microwave for an additional 20-30 seconds or until the butter and chocolate have completely melted. Stir until smooth.
  • Add in the sugar and stir vigorously to allow some of the sugar to melt. Allow to cool slightly.
  • Whisk in the eggs, one at a time, until the batter becomes thick and glossy.
  • Add the vanilla and almond extracts and stir until well incorporated. Transfer the batter to your prepared pan and smooth the top.
  • Bake in your preheated oven for about 30 minutes or until the top is slightly jiggly and not set (it will set up as it cools). Start checking around 25 minutes into baking, since no two ovens are alike. You do not want to overbake this.
  • If desired, sprinkle with powdered sugar and serve with whipped cream and/or fresh fruit. Slice, serve, and enjoy.


Leftovers should be stored, covered, in the refrigerator and will last several days.
Source: Well Plated

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