Description
This Flourless Chocolate Torte is a rich and decadent dessert perfect for chocolate lovers. Made without flour, it delivers an intense chocolate flavor with a fudgy texture, enhanced by espresso powder and cocoa. It’s simple to make and ideal for special occasions or an indulgent treat.
Ingredients
Scale
Chocolate Base
- 1/2 cup unsalted butter, cut into pieces
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon espresso powder (optional, enhances chocolate flavor)
- 1 teaspoon pure vanilla extract
Wet Ingredients
- 3 large eggs, room temperature
Dry Ingredients
- 1/2 cup unsweetened cocoa powder (Dutch process or natural)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Melt Butter and Chocolate: In a medium saucepan over low heat, melt the butter and chocolate together. Stir frequently until the mixture is completely smooth. Remove the pan from heat to avoid burning.
- Add Sugar and Flavorings: Stir in the granulated sugar, salt, espresso powder if using, and vanilla extract into the melted chocolate mixture. Allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth, well-combined batter.
- Add Cocoa Powder: Sift in the cocoa powder and gently stir until just incorporated and no lumps remain, being careful not to overmix.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Bake the Torte: Bake for 20 to 25 minutes, or until the torte is set and a thin crust forms on the surface. A toothpick inserted into the center should come out with a few moist crumbs, indicating the perfect fudgy texture.
- Cool the Torte: Let the torte cool in the pan for 10 minutes. Then run a knife around the edge, carefully invert it onto a wire rack, and allow it to cool completely to set.
- Serve: Serve the torte plain or enhance with a dusting of powdered sugar, fresh berries, or whipped cream as desired.
Notes
- Espresso powder is optional but intensifies the chocolate flavor without adding coffee taste.
- Using room temperature eggs ensures better incorporation into the batter.
- A Dutch process cocoa powder will give a mellow chocolate flavor, while natural cocoa is more acidic and tangy.
- Make sure not to overbake; the center should remain slightly moist for the best fudgy texture.
- This torte is gluten-free by nature since it contains no flour.
