Fudgy, rich and decadent, this gluten-free flourless chocolate torte is a simple one-bowl dessert that tastes far more impressive than the effort it requires. Dress it up or keep it plain — it will satisfy any chocolate craving. This torte is free of wheat, gluten, soy, fish, shellfish, peanuts, tree nuts and sesame.
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Why This Flourless Chocolate Torte Works So Well
Unlike traditional cakes, tortes contain no flour and don’t rise as tall. The texture of this torte sits somewhere between a fudgy brownie and a dense cake — rich and satisfying, so a 9″ torte easily serves around 12 people when sliced thinly. Because it’s so decadent, smaller portions feel indulgent without being excessive.
This recipe keeps things simple: one bowl, no whipping of egg whites, no double boiler and no stand mixer. The chocolate and butter are melted, ingredients are combined, and the batter is baked. You can finish the torte plainly or add berries, whipped cream, or a scoop of vanilla or mint ice cream for a fancier presentation.
Is This Cake Truly Gluten-Free?
Yes — this is a flourless, gluten-free torte. However, if you need to avoid gluten due to celiac disease or severe sensitivity, always read product labels and check for cross-contamination warnings. Choose trusted brands for chocolate, cocoa and other ingredients to ensure they meet your dietary needs. One bonus: this torte appeals to non-gluten-free guests as well, making it a great choice for mixed groups.
Choosing the Right Chocolate
Use a good-quality chocolate bar from the baking aisle rather than milk-chocolate candy or standard chips. Chocolate chips often contain stabilizers that can affect texture; a chopped bar melts more smoothly. Aim for semi-sweet to bittersweet in the 50–70% cacao range depending on how dark you like your chocolate. Use unsweetened baking cocoa powder (Dutch-processed or natural) — not instant hot cocoa mix.
Can I Make This Dairy-Free?
To make the torte dairy-free, swap the butter for a plant-based stick butter or plant-based baking spread. Choose a dairy-free chocolate bar that you trust and use dairy-free ice cream or whipped topping for garnishes. I haven’t fully tested specific dairy-free substitutions here, so if you try one that works well, consider sharing your result.
Allergy Notes
With careful ingredient selection, this torte can be free of many top allergens: wheat, gluten, soy, fish, shellfish, peanuts, tree nuts and sesame. It’s best not to substitute the eggs — they provide crucial structure in a flourless torte. If you need an egg-free dessert, look for dedicated gluten-free, egg-free chocolate recipes instead.
Tools Needed
- Large microwave-safe mixing bowl
- Cutting board and sharp knife
- Spatula and whisk
- Measuring cups and spoons
- 9″ cake pan (or deep 8″ with adjusted bake time)
- Cooling rack
- Unbleached parchment paper, pencil and scissors
- Non-stick spray
If your chocolate bar isn’t the required weight, use a kitchen scale to measure the correct 5 oz of chocolate.
Toppings and Serving Suggestions
This torte is delicious plain, but toppings can elevate it quickly. Consider:
- Fresh strawberries, raspberries or blackberries
- Whipped cream or dairy-free whipped topping
- Vanilla or mint ice cream
- A dusting of powdered sugar
- Chocolate sauce for drizzling
Ingredients
- 5 oz high-quality semi-sweet chocolate bar (check bar amounts; you may need two)
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 4 large eggs + 1 egg yolk
- 1 tbsp vanilla extract
- 1/4 tsp table salt
- Optional garnishes: powdered sugar, berries, chocolate sauce, whipped cream or ice cream
Tips for Success
- Melt chocolate gently in the microwave at 50% power for 30-second intervals, stirring between each until smooth. Chopping chocolate into small pieces helps it melt evenly.
- Whisk well after adding eggs to ensure the yolks are fully incorporated and the batter is smooth.
- Grease the pan thoroughly and line the bottom with parchment. Spray the parchment as well to ensure the torte releases cleanly when inverted.
- Let the baked torte sit in the hot pan for 10 minutes, then invert onto a cooling rack to finish cooling so it doesn’t trap moisture in the pan.
How to Store
Serve warm or at room temperature. For storage, wrap the cooled torte tightly in plastic wrap and refrigerate for up to 3 days. You can freeze it wrapped in plastic and placed in an airtight container for up to 3 months; thaw overnight in the fridge before serving.
Recipe
- Preheat the oven to 350°F (175°C).
- Grease a 9″ cake pan on the sides and bottom. Trace and cut parchment to fit the bottom, then grease the parchment. Set aside.
- Weigh the chocolate to ensure you have 5 oz, or measure as needed.
- Chop the chocolate into small pieces and place with the butter in a microwave-safe bowl.
- Microwave at 50% power in 30-second intervals, stirring between each, until fully melted and smooth.
- Add the sugar, cocoa powder, eggs, vanilla and salt. Whisk until well combined, scraping the bowl sides and bottom.
- Pour the batter into the prepared pan and bake for about 25 minutes. The center should be set but still slightly soft.
- Remove from oven and place the hot pan on a wire rack for 10 minutes, then invert onto the rack and finish cooling.
- Serve with desired toppings.
Nutrition (Approximate)
Per serving (1 of 12): about 141 calories; 6 g total fat; 3 g saturated fat; 79 mg cholesterol; 20 g carbohydrates; 1 g fiber; 19 g sugar; 3 g protein; 74 mg sodium.
Other Gluten-Free Chocolate Treats
If you enjoy this torte, try other gluten-free chocolate desserts such as no-bake chocolate cheesecake, triple chocolate pie, double chocolate cookies or baked chocolate donuts. Many chocolate desserts can be made gluten-free with careful ingredient choices.
DON’T FORGET TO PIN IT. 