Rich and fudgy chocolate flourless torte is a perfect gluten-free dessert but we guarantee every last guest will love it!
My mom isn't a fan of birthday cake. She just cringes at towering layer cakes covered in frosting. So when her birthday rolls around, she gleefully requests this rich and decadent chocolate flourless torte with a creamy Creme Anglaise sauce drizzled over the top.
Finding a torte that had exactly the right texture as her all-time favorite restaurant dessert took some trial and error but I've finally nailed it.
This treat is perfect for anyone looking for a gluten-free dessert but even those that don't follow a gluten-free diet will absolutely love it. This chocolate torte is more decadent than most any other dessert I bake!
My favorite part? It is so easy, even my kids could bake it! This one-bowl recipe comes together quickly with very little mess to clean up.
The very best chocolate flourless torte recipe you'll ever find:
What is the difference between a torte and a cake?
My mom and I both wondered the answer to this question. What makes this a chocolate torte and not a chocolate cake?
The answer is that a torte uses very little (if any) flour while a cake relies on flour and baking powder.
So, you could call this a "chocolate flourless cake" if you think you could sell it better to your kids. "Brownie pie" could also work.
Our family insists on calling it a torte because it just sounds so darn fancy.
How to garnish the chocolate torte:
When I served this as my mom's birthday cake, I kept it super simple. I just dusted on a pretty coating of powdered sugar after the torte had completely cooled.
You could add fresh berries, strawberries, blackberries, or raspberries would be insanely good.
We love to drizzle a creamy vanilla sauce over the top. You can get our recipe for Creme Anglaise here.
Can kids bake this chocolate flourless torte?
Absolutely! This is a great kid-friendly recipe. The batter comes together using the microwave and one mixing bowl.
You may want to help them prepare a springform pan with parchment paper and put the pan in the oven for them, but they can do the rest.
- 6 oz dark chocolate (60% cocoa)
- 10 tbsp butter
- ⅔ cup sugar
- ⅓ cup brown sugar, packed
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 4 eggs
- ½ cup unsweetened cocoa powder
- Preheat the oven to 350 degrees. Rub butter all around the inside of a 9-inch springform pan and line the bottom with a round of parchment paper. Be sure to butter the paper, too. Wrap the outside of the pan with a layer of aluminum foil to help prevent leaks in your oven.
- Break up the chocolate into chunks and add them to a large microwave-safe mixing bowl. Cut the butter into cubes and add them to the bowl.
- Heat the chocolate and butter together on HIGH for 30 seconds. Stir them together and then heat for an additional 30 seconds. Stir vigorously until the chocolate is completely melted. The mixture should be smooth and runny. The chocolate will likely continue to melt with continued stirring. If needed, heat for an additional 15 seconds but be careful to not overcook.
- Add the sugar, brown sugar, vanilla, and salt to the bowl and whisk together until combined.
- Crack the eggs into a smaller mixing bowl or measuring cup. Gently whisk them to break up the yolks.
- Pour the eggs into the chocolate mixture while whisking with your other hand. This will help prevent the eggs from cooking when they hit the heat of the chocolate batter. Continue to whisk until the eggs are thoroughly combined with the chocolate batter.
- Add the unsweetened cocoa powder and whisk it in until combined. Pour the batter into your prepared springform pan and level it off with the back of your spoon. Place the springform pan on a cookie sheet to protect your oven from any leaks.
- Bake for 25 - 30 minutes or until the torte is set. A toothpick inserted in the center will come out slightly crumby, not coated with runny batter.
- Allow to cool completely before removing from the pan and serving.
The parchment paper round will help you to slide the torte carefully to a pretty cake plate. Don't try to remove the torte from the paper, it won't be firm enough to lift away neatly.
Serve the torte with vanilla ice cream, whipped cream, powdered sugar, or a vanilla drizzle sauce.