Flourless Chocolate Torte

Flourless Chocolate Torte

I apologize I don’t have a picture of the inside. I made the cake for the first Seder on Passover and I didn’t want to cut it before taking it to dinner. I thought maybe there would be a leftover slice to take home… no such luck. Which I guess says a lot about how good this cake is (or how my family compensates when you take away our bread products.) It’s flourless which makes it perfect for Passover or gluten-free diets. It’s moist, not too dense, and deliciously chocolatey. It actually has become one of my new favorite cakes and it’s easy to make. I recommend whipping up a quick unsweetened whipped cream to accompany this.


Flourless Chocolate Torte (adapted from Food Network’s “Chocolate Torte“):

1 1/2 sticks (12 tablespoons) unsalted butter

12 oz high-quality bittersweet chocolate, chopped

3 tbsp strong-brewed espresso (optional)

1 tbsp vanilla extract

6 large eggs

1/2 cup sugar

Pinch of kosher salt

Unsweetened cocoa powder, for dusting

  1. Preheat your oven to 350˚F. Butter a 10-in round pan with removable sides and set aside. 
  2. In heatproof bowl, combine the butter and chocolate. Set the bowl over but not touching simmering water. Stir the butter and chocolate until melted and completely smooth.
  3. Stir in the vanilla extract and espresso to the chocolate-butter mixture.
  4. In the bowl of an electric mixer fitted with a whisk attachment, add the eggs and sugar. Whisk on medium-high until thick and pale yellow.
  5. Gently fold the eggs mixture into the chocolate-butter mixture until just combined. Pour the batter into the pan and bake for 35-45 minutes until the top is no longer shiny and the cake barely jiggles.
  6. Allow to cool completely on a rack before un-molding the cake. It’s fairly fragile so take your time. Dust with cocoa powder, slice, serve and enjoy!

US or EU

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