This decadent flourless chocolate torte has a smooth texture and bold chocolate flavor. It tastes like what you’d find at a fancy restaurant, but you can make it at home with just 5 simple ingredients!
Flourless Chocolate Almond Torte
About 10 years ago, I discovered that I wasn’t going to be able to eat wheat anymore. At that time, that meant no more bread, pasta, muffins, bagels, cookies, etc. These days there are a lot of gluten free options but 10 years ago, it was much more limited.
The upside was that I lost weight, felt much better, and my skin looked amazing. I felt like a new person physically and I never looked back with regret. Not eating wheat was a really good thing for me and still continues to be.
However, occasionally I still wanted something yummy and indulgent…like chocolate! I found this recipe in a magazine and gave it a try, with a few modifications to make it fit my lifestyle.
If you’ve ever had a chocolate torte in a restaurant, then you know exactly what this will taste like! The cake is dense and smooth, almost fudge-like in texture. A luxurious dessert for sure!
Back when I found the recipe, you had to grind your own almonds. Of course, now you can buy almond meal in the grocery store and it makes this easy recipe even easier!
Now for the warning…
This dessert is very rich. It has 2 sticks of butter, which may sound like a lot. But keep in mind, this is 12 servings. A little goes a long way!
This chocolate torte turns out beautifully every single time and it is easy to cut and serve. I like to serve it with some whipped cream on the side.
There’s a reason that this recipe has been one of my go-to gluten free desserts for years! In fact, even my friends and family who don’t need to eat gluten free LOVE this one too!
This recipe uses just 5 simple ingredients. Here is a bit more details about how we selected them and why:
- 1 cup butter — This is equivalent to 2 typical sticks of butter. You’ll also need 2 additional Tablespoons of butter, plus a touch more for buttering the pan. I used unsalted butter.
- 9 ounces dark chocolate — The chocolate is the star of this recipe, so this is the one area you don’t want to go cheap! Use a good quality dark chocolate, the better the chocolate, the better the flavor of the cake. I used semi-sweet chocolate chips. You don’t necessarily want to use super-dark or bittersweet chocolate, because the cake won’t be very sweet. I’ve seen some recipes that call for cocoa powder, but I think that the melted chocolate makes for a much smoother texture!
- 6 large eggs — Separate the yolks and the egg whites.
- 2/3 cup superfine sugar — Superfine sugar is a type of sugar that dissolves more quickly than regular granulated sugar, which makes it ideal for baking pastries. If you don’t have any on hand, you can use granulated sugar. The texture will be slightly different, but the cake will still taste fabulous!
- 1/3 cup almond meal — Almond meal is made from raw, ground almonds. Almond flour is also made from ground almonds, except they’ve been blanched (peeled). We used almond meal, but you can use either in this recipe.
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To Prep: Preheat oven to 350 degrees. Lightly butter a 10-inch springform cake pan and set aside.
- In a double boiler (or heatproof bowl over a saucepan of gently simmering hot water), melt butter and chocolate together, stirring until smooth and well combined, like a chocolate ganache. Set aside to cool.
- In a medium bowl, whisk together egg yolks and sugar until pale and fluffy. Gradually pour the melted chocolate into the egg mixture; stir constantly. Fold in the almond meal and set aside.
- In a large bowl, using an electric mixer set on medium-high speed, beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture until just combined.
- Pour cake batter into the prepared pan and bake for 35 minutes. The torte will still be very moist in the middle; that’s ok because you don’t want to overbake it! Transfer torte to a wire rack and cool completely in the pan (about an hour).
- Once cool, remove the springform pan.
- I added a sprinkle of powdered sugar on top and kept it simple. However, this cake pairs perfectly with a dollop of whipped cream and fresh berries (especially fresh raspberries!) A spring of mint makes a nice garnish too. You could also serve with ice cream. So many delicious options! I mean, can you really go wrong with chocolate cake?!
- When cutting into slices, be sure to use a sharp knife. This will create the stunning smooth look of the cake when you cut it.
Frequently Asked Questions
Is This Flourless Chocolate Torte Gluten Free?
Flourless doesn’t always mean gluten-free, but in this case they are both true! This chocolate torte is naturally gluten free with the ingredients we used.
If allergies are a concern, you may want to check labels to be sure that the products are made in a facility that is free from cross-contamination.
Does This Chocolate Torte Need To Be Refrigerated?
This cake does not require refrigeration, but keeping it in the fridge can extend its shelf life, so to speak. Always store in an airtight container, to keep it moist. At room temperature it will stay good for 2-3 days. In the refrigerator it will last for up to a week.
If refrigerating, I recommend letting the cake sit out at room temperature for 20 minutes to soften and warm up a bit, unless you enjoy the cake chilled. It’s simply a matter of preference.
Flourless Chocolate Torte Recipe (Printable Copy)
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Flourless Chocolate Torte Recipe
- mixing bowl
- Springform pan
- Hand mixer
- 1 cup butter + 2 TB
- 9 ounces dark or semi-sweet chocolate
- 6 large eggs separated
- 1/2 cup almond meal
- 2/3 cup super fine sugar
- Preheat the oven to 350 degrees. Lightly butter a 10-inch springform cake pan and set aside.
- In a heatproof bowl over a pan of gently simmering water, melt butter and chocolate together. Stir until combined. Set aside to cool.
- In a medium bowl, whisk egg yolks with sugar until pale and fluffy. Gradually pour melted chocolate into egg mixture, stirring constantly. Fold in almond meal. Set aside.
- In a large bowl, using an electric mixer set on medium-high speed, beat the egg whites until stiff peaks form. Fold egg whites into chocolate mixture until just combined.
- Pour mixture into prepared pan and bake for 35 minutes. The torte will be very moist in the middle. Transfer torte to a wire rack and cool completely in the pan. About an hour.
- Once cool, removed from the springform pan. You can sift a little confectioner’s sugar on top. Cut into wedges and serve.
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