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.

Course Dessert

Cuisine American, Italian

Keyword chocolate torte, flourless chocolate cake

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 369kcal

Author Julia

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

US Customary - Metric

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