This submit might include affiliate hyperlinks. For extra data, please see our affiliate coverage.
This wealthy, flourless chocolate cake (additionally known as a chocolate torte) is made with semisweet chocolate, butter, cocoa powder, and eggs. It is a completely dense, fudgy chocolate dessert with a clean texture and a barely crisp prime. Serve it topped with recent raspberries and a dusting of powdered sugar.Â
 Wealthy, Easy, and Gluten-Free: Flourless Chocolate Cake (AKA Chocolate Torte)
This flourless chocolate cake—also referred to as a chocolate torte—is by far one in every of my favourite go-to desserts once I need one thing wealthy, easy, and positive to impress household and buddies. It’s really one thing I at all times search for on restaurant menus (plus, it’s naturally gluten-free!), so I figured, why not simply make it at residence? Whether or not you name it a cake or a torte, it’s actually the identical factor—a fudgy, decadent deal with with deep darkish chocolate taste that simply melts in your mouth like a truffle. What I really like most is how straightforward it’s: simply quarter-hour of prep and about 25 minutes within the oven. That’s it! It’s completely bittersweet, tremendous clean, and indulgent with out being sophisticated in any respect, similar to my further fudgy raspberry brownies. Raspberries and chocolate at all times make the perfect combo!
Flourless Chocolate Cake (Chocolate Torte)
This wealthy, flourless chocolate cake (additionally known as a chocolate torte) is made with semisweet chocolate, butter, cocoa powder, and eggs. The result’s a superbly dense, fudgy chocolate dessert with a clean texture and a barely crisp prime. Serve it topped with recent raspberries and a dusting of powdered sugar.Â
Components
- 6 ounces semi-sweet chocolate finely chopped
- ½ cup unsalted butter cubed
- ½ cup cocoa powder
- 1 teaspoon espresso powder elective
- ½ teaspoon flaky sea salt
- ¾ cup white granulated sugar
- 4 giant eggs at room temperature
- 2 cups recent raspberries
- 2 tablespoons powdered sugar
Forestall your display from going darkish
DirectionsÂ
-
Preheat the oven to 350ºF. Grease the underside of an 8 inch pan with butter and add parchment paper then totally grease the paper and sides of the pan with butter. Put aside.
-
To a heatproof bowl set over a pan of simmering water add the chopped chocolate and cubed butter. Permit to soften over a delicate warmth then take away and funky for 5 minutes.
-
Sift the cocoa powder and espresso powder into the bowl with the melted chocolate and butter. Add the flaky sea salt and sugar then use a handheld whisk to mix. At this stage the combination will look very grainy and that’s advantageous.
-
Add the eggs, one after the other, mixing very totally between every addition. The combination will nonetheless look very grainy after the primary egg is added however as soon as all of the eggs have been added and blended it’s going to look silky clean.
-
Pour the batter into the ready pan and clean out the highest.
-
Place the pan in the midst of the preheated oven and bake for 25-Half-hour. The perimeters of the cake ought to feel and look agency. The middle will nonetheless look barely underdone however shouldn’t be jiggly like liquid.
-
Take away the cake from the oven and go away to chill within the pan for ten minutes throughout which period the sides will shrink away from the perimeters of the pan. Run a pointy knife across the edge to verify nothing is caught then invert the cake onto a serving plate.
-
Put the plate within the fridge for one hour.
-
When able to serve, take away the chocolate cake from the fridge and convey to room temperature. Organize the raspberries on prime of the cake then mud with powdered sugar.
-
Observe: I present useful step-by-step pictures under this recipe card!
Notes
Ideas for SuccessÂ
- Heating the butter and chocolate utilizing the double boiler methodology (or Bain Marie) is best than utilizing a microwave as chocolate can typically overheat within the microwave and seize. Permitting the butter and chocolate to soften over a delicate warmth will result in a greater consistency total.
- Sifting the cocoa powder and espresso powder makes positive there are not any lumps.
- As soon as baked, if the sides of the cake rise larger than the pan, don’t panic – they are going to shrink again as soon as faraway from the oven.
- Storage tip: This flourless chocolate cake will hold properly for 3-4 days at room temperature if saved in an hermetic container to take care of its moistness.
How you can inform when the cake is completed:
Since this cake has no flour it gained’t behave like a typical cake. Use the next cues to inform when a flourless chocolate torte is correctly baked:
- Set edges: The perimeters ought to look agency and barely puffed, and may even draw back barely from the pan.
- Middle simply set: The middle ought to nonetheless look barely underdone — just a little mushy, possibly a bit shiny, however not jiggly like liquid.
- Once you gently press the middle, it ought to spring again barely, not really feel like uncooked batter.
- Use an instant-read thermometer when you’re not sure. A wonderfully baked flourless chocolate cake is completed at an inside temperature of about 200°F (93°C).
- The cake will agency up because it cools, particularly after chilling.
Diet
Diet Info
Flourless Chocolate Cake (Chocolate Torte)
Quantity per Serving
% Day by day Worth*
* % Day by day Values are based mostly on a 2000 calorie weight loss program.
Diet Disclaimer:
The dietary data on this web site is barely an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website shouldn’t be assured. It shouldn’t be used as an alternative choice to knowledgeable nutritionist’s recommendation.
Step-by-Step for How you can Make Flourless Chocolate Cake (AKA Chocolate Torte)
- Collect all of the substances – this photograph conveniently exhibits each single ingredient you want (labeled):
- Preheat the oven to 350ºF. Grease the underside and sides of an 8-inch pan with butter, line the underside with parchment paper, then grease the paper.
- In a heatproof bowl set over a pan of simmering water, soften the chopped chocolate and cubed butter gently. As soon as totally melted, take away from warmth and let it cool for about 5 minutes.
- Sift the cocoa powder and espresso powder into the melted chocolate combination.
- Add flaky sea salt and sugar, then whisk to mix. The combination will look grainy at this stage—don’t fear, that’s anticipated.
- Add the eggs one after the other, whisking totally after every addition. The batter will start to clean out and change into shiny as soon as all of the eggs are included.
- Pour the batter into the ready pan and clean the highest.
- Bake within the middle of the oven for 25–Half-hour. The perimeters needs to be agency, whereas the middle will seem barely underdone however not liquid or jiggly.
- Let the cake cool within the pan for 10 minutes. The perimeters will draw back barely from the perimeters. Run a knife across the edge, then invert onto a serving plate and refrigerate for 1 hour.
- Earlier than serving, convey the chocolate torte to room temperature. High with raspberries and a dusting of powdered sugar.
Serving Strategies
In terms of serving a flourless chocolate cake, I prefer to hold issues easy however elegant. I normally go for a lightweight dusting of powdered sugar, then prime it with recent berries like raspberries or blueberries. The tartness balances the wealthy, dense texture of the chocolate dessert completely. Listed below are a couple of different serving concepts that work very well:
- My absolute favourite option to serve this chocolate torte (beside recent raspberries) is to prime it with candied lemon or orange peel. Or, candied orange or lemon slices. Plus powdered sugar on prime!
- A bit of orange or lemon zest goes a good distance, too!
- You may also add a dollop of calmly sweetened whipped cream.
- My husband loves ice cream, so I typically serve it with a scoop of vanilla, espresso, or salted caramel ice cream—every brings out one thing completely different within the chocolate.
- You may also drizzle your cooled flourless chocolate cake with heat ganache or caramel sauce, and end with a pinch of flaky sea salt (who does not like salted caramel?).
- High with chopped toasted nuts like hazelnuts, almonds, or pecans.
Storage & Freezing Directions
- Fridge: Preserve the cake within the fridge for as much as 5 days. It is nice at room temp for that mushy, fudgy texture—however truthfully, I like it chilly straight from the fridge too.
- Freezer: This chocolate torte freezes very well. Simply let it cool utterly first to keep away from condensation. I wrap the entire cake—or particular person slices—tightly in plastic wrap, then add a layer of foil or pop it into an hermetic freezer-safe container. It’ll hold for as much as 2 months.
- Slice earlier than freezing if you need straightforward, grab-and-go parts.
- Place parchment between slices to maintain them from sticking.
- To serve, thaw it in a single day within the fridge, then let it sit out a bit earlier than slicing. Add recent toppings (like berries or whipped cream) after thawing for the perfect texture.
