Easy flourless chocolate cake torte Recipe
Indulge in the ultimate Flourless Chocolate Torte—a rich, fudgy, and irresistibly decadent dessert that melts in your mouth! Made with smooth dark chocolate, creamy butter, and almond flour, this torte boasts a deep, intense chocolate flavor with a luxurious texture.
Ingredients
- 6 ounces dark chocolate broken into pieces
- ½ cup 1 stick unsalted butter, cubed
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1 tablespoon coffee liqueur optional
- Small shake of cayenne pepper optional
- 1 cup almond meal almond flour
- 4 large eggs room temperature preferred
- ½ cup white sugar
- Butter for greasing the pan
- Flour for dusting the pan
- Powdered sugar and cocoa powder for dusting
- Fresh raspberries for garnish
- Whipped cream or vanilla ice cream optional, for serving
Instructions
Prepare the Cake Pan:
- Generously butter an 8-inch cake pan.
- Cut a round piece of parchment paper and place it at the bottom of the pan.
- Dust the pan with flour, rotating and shaking to coat the buttered surface. Tap out excess flour.
Melt Chocolate and Butter:
- Place the dark chocolate and cubed butter in a heatproof bowl.
- Set the bowl over a saucepan of barely simmering water (double boiler) on low heat.
- Stir occasionally until melted and smooth. Remove from heat and set aside.
Mix Dry Ingredients:
- Add cocoa powder, salt, coffee liqueur (if using), and cayenne pepper (if using) to the melted chocolate mixture.
- Stir in almond meal until fully combined. Set aside.
Whip Eggs and Sugar:
- In a separate bowl, crack the eggs and add sugar.
- Using an electric hand mixer, whip on high until the mixture is light, fluffy, and thick (about 3-5 minutes).
Combine Chocolate and Egg Mixtures:
- Gently fold the chocolate mixture into the whipped eggs using a spatula. Be careful not to deflate the eggs too much. Mix until just combined.
Bake:
- Pour the batter into the prepared cake pan.
- Tap the pan gently on the counter to release air bubbles.
- Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until a wooden skewer inserted near the center comes out almost clean (a few crumbs are fine).
Cool and Release:
- Let the cake cool in the pan for 30 minutes. It will sink slightly, which is normal.
- Run a thin knife around the edges to loosen the cake.
- Place a piece of parchment paper on top, followed by a plate, and flip the cake over to release it from the pan.
Chill and Serve:
- Allow the cake to cool completely. For best flavor, refrigerate overnight.
- Before serving, dust the top with cocoa powder and powdered sugar. Garnish with fresh raspberries.
- Serve with whipped cream or vanilla ice cream, if desired.
Video
Notes
Health Benefits of Flourless Chocolate Torte:
- Rich in Antioxidants – Dark chocolate is packed with powerful antioxidants that help fight free radicals and support overall health.
- Gluten-Free – Made without traditional flour, this torte is perfect for those with gluten sensitivities or celiac disease.
- Good Source of Healthy Fats – Almond flour and butter provide heart-healthy fats that support brain function and energy levels.
- Boosts Mood – Dark chocolate contains compounds like serotonin and theobromine, which can enhance mood and reduce stress.
- Lower in Carbs – Compared to traditional cakes, this flourless torte has fewer carbohydrates, making it a great option for low-carb lifestyles.
- Supports Heart Health – Dark chocolate is known to improve blood flow and reduce blood pressure when consumed in moderation.
- Protein-Packed – Eggs and almond flour contribute to a higher protein content, helping with muscle repair and satiety.
- May Enhance Metabolism – The optional cayenne pepper can help boost metabolism and support digestion.