This rich, flourless chocolate cake (also called a chocolate torte) is made with semisweet chocolate, butter, cocoa powder, and eggs. It's a perfectly dense, fudgy chocolate dessert with a smooth texture and a slightly crisp top. Serve it topped with fresh raspberries and a dusting of powdered sugar.
Rich, Simple, and Gluten-Free: Flourless Chocolate Cake (AKA Chocolate Torte)
This flourless chocolate cake—also known as a chocolate torte—is by far one of my favorite go-to desserts when I want something rich, simple, and sure to impress family and friends. It’s actually something I always look for on restaurant menus (plus, it’s naturally gluten-free!), so I figured, why not just make it at home? Whether you call it a cake or a torte, it’s really the same thing—a fudgy, decadent treat with deep dark chocolate flavor that just melts in your mouth like a truffle. What I love most is how easy it is: just 15 minutes of prep and about 25 minutes in the oven. That’s it! It’s perfectly bittersweet, super smooth, and indulgent without being complicated at all, just like my extra fudgy raspberry brownies. Raspberries and chocolate always make the best combo!
Flourless Chocolate Cake (Chocolate Torte)
This rich, flourless chocolate cake (also called a chocolate torte) is made with semisweet chocolate, butter, cocoa powder, and eggs. The result is a perfectly dense, fudgy chocolate dessert with a smooth texture and a slightly crisp top. Serve it topped with fresh raspberries and a dusting of powdered sugar.
Ingredients
- 6 ounces semi-sweet chocolate finely chopped
- ½ cup unsalted butter cubed
- ½ cup cocoa powder
- 1 teaspoon espresso powder optional
- ½ teaspoon flaky sea salt
- ¾ cup white granulated sugar
- 4 large eggs at room temperature
- 2 cups fresh raspberries
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350ºF. Grease the bottom of an 8 inch pan with butter and add parchment paper then thoroughly grease the paper and sides of the pan with butter. Set aside.
- To a heatproof bowl set over a pan of simmering water add the chopped chocolate and cubed butter. Allow to melt over a gentle heat then remove and cool for five minutes.
- Sift the cocoa powder and espresso powder into the bowl with the melted chocolate and butter. Add the flaky sea salt and sugar then use a handheld whisk to combine. At this stage the mixture will look very grainy and that is fine.
- Add the eggs, one at a time, mixing very thoroughly between each addition. The mixture will still look very grainy after the first egg is added but once all the eggs have been added and mixed it will look silky smooth.
- Pour the batter into the prepared pan and smooth out the top.
- Place the pan in the middle of the preheated oven and bake for 25-30 minutes. The edges of the cake should look and feel firm. The center will still look slightly underdone but should not be jiggly like liquid.
- Remove the cake from the oven and leave to cool in the pan for ten minutes during which time the edges will shrink away from the sides of the pan. Run a sharp knife around the edge to make sure nothing is stuck then invert the cake onto a serving plate.
- Put the plate in the fridge for one hour.
- When ready to serve, remove the chocolate cake from the fridge and bring to room temperature. Arrange the raspberries on top of the cake then dust with powdered sugar.
- Note: I provide helpful step-by-step photos below this recipe card!
Notes
Tips for Success
- Heating the butter and chocolate using the double boiler method (or Bain Marie) is better than using a microwave as chocolate can often overheat in the microwave and seize. Allowing the butter and chocolate to melt over a gentle heat will lead to a better consistency overall.
- Sifting the cocoa powder and espresso powder makes sure there are no lumps.
- Once baked, if the edges of the cake rise higher than the pan, do not panic - they will shrink back once removed from the oven.
- Storage tip: This flourless chocolate cake will keep well for 3-4 days at room temperature if stored in an airtight container to maintain its moistness.
How to tell when the cake is done:
Since this cake has no flour it won’t behave like a typical cake. Use the following cues to tell when a flourless chocolate torte is properly baked:- Set edges: The edges should look firm and slightly puffed, and might even pull away slightly from the pan.
- Center just set: The center should still look slightly underdone — a little soft, maybe a bit glossy, but not jiggly like liquid.
- When you gently press the center, it should spring back slightly, not feel like raw batter.
- Use an instant-read thermometer if you’re unsure. A perfectly baked flourless chocolate cake is done at an internal temperature of about 200°F (93°C).
- The cake will firm up as it cools, especially after chilling.
Nutrition
Nutrition Information
Flourless Chocolate Cake (Chocolate Torte)
Amount per Serving
Calories
369
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
125
mg
42
%
Sodium
186
mg
8
%
Potassium
290
mg
8
%
Carbohydrates
39
g
13
%
Fiber
6
g
25
%
Sugar
30
g
33
%
Protein
6
g
12
%
Vitamin A
510
IU
10
%
Vitamin C
8
mg
10
%
Calcium
45
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Step-by-Step for How to Make Flourless Chocolate Cake (AKA Chocolate Torte)
- Gather all the ingredients - this photo conveniently shows every single ingredient you need (labeled):
- Preheat the oven to 350ºF. Grease the bottom and sides of an 8-inch pan with butter, line the bottom with parchment paper, then grease the paper.
- In a heatproof bowl set over a pan of simmering water, melt the chopped chocolate and cubed butter gently. Once fully melted, remove from heat and let it cool for about 5 minutes.
- Sift the cocoa powder and espresso powder into the melted chocolate mixture.
- Add flaky sea salt and sugar, then whisk to combine. The mixture will look grainy at this stage—don’t worry, that’s expected.
- Add the eggs one at a time, whisking thoroughly after each addition. The batter will begin to smooth out and become glossy once all the eggs are incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the center of the oven for 25–30 minutes. The edges should be firm, while the center will appear slightly underdone but not liquid or jiggly.
- Let the cake cool in the pan for 10 minutes. The edges will pull away slightly from the sides. Run a knife around the edge, then invert onto a serving plate and refrigerate for 1 hour.
- Before serving, bring the chocolate torte to room temperature. Top with raspberries and a dusting of powdered sugar.
Serving Suggestions
When it comes to serving a flourless chocolate cake, I like to keep things simple but elegant. I usually go for a light dusting of powdered sugar, then top it with fresh berries like raspberries or blueberries. The tartness balances the rich, dense texture of the chocolate dessert perfectly. Here are a few other serving ideas that work really well:
- My absolute favorite way to serve this chocolate torte (beside fresh raspberries) is to top it with candied lemon or orange peel. Or, candied orange or lemon slices. Plus powdered sugar on top!
- A little orange or lemon zest goes a long way, too!
- You can also add a dollop of lightly sweetened whipped cream.
- My husband loves ice cream, so I often serve it with a scoop of vanilla, coffee, or salted caramel ice cream—each brings out something different in the chocolate.
- You can also drizzle your cooled flourless chocolate cake with warm ganache or caramel sauce, and finish with a pinch of flaky sea salt (who doesn't like salted caramel?).
- Top with chopped toasted nuts like hazelnuts, almonds, or pecans.
Storage & Freezing Instructions
- Fridge: Keep the cake in the fridge for up to 5 days. It's great at room temp for that soft, fudgy texture—but honestly, I love it cold straight from the fridge too.
- Freezer: This chocolate torte freezes really well. Just let it cool completely first to avoid condensation. I wrap the whole cake—or individual slices—tightly in plastic wrap, then add a layer of foil or pop it into an airtight freezer-safe container. It’ll keep for up to 2 months.
- Slice before freezing if you want easy, grab-and-go portions.
- Place parchment between slices to keep them from sticking.
- To serve, thaw it overnight in the fridge, then let it sit out a bit before slicing. Add fresh toppings (like berries or whipped cream) after thawing for the best texture.
More Chocolate Desserts
This came out really well. I served it slightly warmed up with chocolate ice cream and all the berries I had in the fridge: blueberries, raspberries, strawberries, then topped it with powdered sugar. It was gorgeous!
Hi Suzy, sounds like you had a stunner for a cake with all those toppings! 🙂