Stop your search - this is the flourless chocolate torte you've been dreaming of. Deep chocolate flavour with a silky, almost custard-like texture. It. Is. Perfect.
Chocolate Torte Recipe Snapshot
What it is: A flourless chocolate cake with a soft, fudgy texture and intense flavor of chocolate.
Why you'll love it: It's surprisingly easy to make, and the flavor is absolutely unreal. Chocolate lovers will be obsessed.
How to make it: Melt the chocolate and butter together, then whip the eggs and sugar, and drizzle the chocolate mixture in. Bake, then chill.
I don't say this lightly - this chocolate torte is the best dessert I've ever made.
It's like what you'd get if a fudgy brownie and a chocolate mousse had a baby: deeply chocolatey, rich without being heavy, with a silky, custard-like texture that melts on your tongue.
The best part is how simple it is. This chocolate torte comes together in minutes with just a handful of ingredients, but tastes far more impressive than the effort involved - it almost feels like cheating!
It has absolutely earned a spot in my regular dessert rotation.
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What Is A Chocolate Torte?
A torte is a type of cake made with little to no flour, relying on eggs for structure, which gives it a dense, fudgy texture and rich flavour. A chocolate torte is intensely chocolatey, silky in the centre, and truffle-like around the edges - indulgent, naturally gluten-free, and surprisingly easy to make.
Ingredients
This easy chocolate torte is one of those desserts where the result is far greater than the sum of its parts. I can't believe these four simple ingredients can be combined to make such a decadent dessert.
- Chocolate - I recommend using dark chocolate for an intense chocolate flavor, something between 54% and 70% cocoa content. Make sure it is real chocolate, not chocolate chips or candy bars. The chocolate really takes centre stage, so use the highest quality you can find. I
- Butter - Use unsalted butter so we can control the salt content. We'll add a pinch of salt to the batter to bring out the chocolate flavor even more.
- Eggs - Use large US eggs or medium UK eggs (ours are bigger).
- Sugar - Regular granulated sugar (caster sugar in the UK).
See the recipe card for measurements in both grams and cups (but I highly recommend using a kitchen scale).
What You'll Need
- Loose-based Cake Pan - or a springform pan. Mine was 20cm (8 inches).
- Stand Mixer - with a whisk attachment. Or you can just use a mixing bowl and a balloon whisk.
How To Make Chocolate Torte
This chocolate torte recipe is seriously one of the easiest desserts you'll ever make, and the end result is absolutely unbelievable.
Before beginning, preheat the oven to 325°F / 160°C (140° fan-assisted) and grease an 8-inch cake pan. I also like to put a parchment paper circle on the bottom to make sure it doesn't stick.
Melt Chocolate
Chop the chocolate into small pieces and put it in a bowl along with the butter. Melt it in the microwave in 30-second bursts, stirring in between, or use a double boiler.
Once everything is completely melted and combined, set aside to cool slightly.
Whip Eggs
Whip the eggs and sugar together on medium speed for 2-3 minutes until slightly thickened and pale. We don't want to add too much air.
You can do this in a stand mixer or by hand.
Mix Together
Check to make sure that your melted butter and chocolate mixture is no longer hot to the touch, then slowly drizzle it into the egg mixture while whipping on low speed.
Add the salt and whisk just until everything is incorporated and smooth.
Bake
Pour the batter into the prepared pan and tap it gently to release any big air bubbles. Bake for 35-40 minutes until the sides are puffed up and set, but the middle is still jiggly - it will firm up as the cake cools.
Don't wait for the middle to look set or the torte will be overbaked.
Cool and Chill
Let the torte cool completely in the pan, then cover with plastic wrap and put it in the fridge to chill for at least 3-4 hours, preferably overnight.
It will crack on top and sink in the middle - don't panic - that is exactly what a flourless chocolate torte is supposed to do! It gives it that classic torte shape.
Slice
Run a knife around the outside of the torte to help it release from the pan, then push it out. It's best to slice the torte while it is cold.
Use a hot knife and wipe clean between cuts for perfect slices.
Decorate
Finish the torte with a dusting of cocoa powder or icing sugar and serve with fresh berries.
Why This Recipe Works
I've had a chocolate torte recipe on this site for years, and while the original recipe nailed the rich chocolate flavour, the texture was a bit heavy and stodgy. I wanted something lighter, silkier, and completely flourless - so I started experimenting and testing, and finally landed on this recipe. I don't often toot my own horn, but the first time I took a bite, I literally thought, "Damn, I'm good!" It instantly became my new favourite thing I've ever made.
Here's why this recipe works:
- Whipping the eggs: Just a touch of air in the eggs and sugar lifts the structure slightly, so the torte isn't overly dense.
- Completely flourless: Many tortes use flour or ground almonds (almond flour), which gives a more brownie-like texture. Leaving them out keeps this version elegant, silky, and custardy.
- Lower baking temperature: Baking gently at 140-160°C / 325°F sets the edges slowly while keeping the centre soft and custardy - like a chocolate flan or custard pie.
- Chocolate-to-butter ratio: Equal parts butter and chocolate balance silky texture with deep, indulgent flavour.
These simple tips create a torte with a silky, custardy centre, truffle-like edges, and deeply chocolatey flavour - it's the best chocolate torte you'll ever taste.
How To Serve Chocolate Torte
This is one of the few desserts that is different depending on how you serve it.
- For a super soft texture that melts immediately in your mouth, serve at room temperature.
- If you'd like a slightly firmer, more truffle-like texture, serve it chilled.
- For a gooey, molten texture, you can also microwave it for a few seconds and serve it warm. (Great with a scoop of ice cream!)
The torte doesn't need much to make it shine. I typically just dust it with powdered sugar or cocoa powder and serve it with fresh berries. But if you'd like, you can also serve with freshly whipped cream or some mascarpone cream.
To make it extra fancy, add a drizzle of caramel, raspberry coulis, or chocolate sauce on the plate.
Storage
If you have any leftover slices of chocolate torte (doubtful), store them in an airtight container at room temperature for 3 days, or in the fridge for 5 days.
FAQ
A chocolate torte is baked when the edges are puffed up and set, but the middle is still jiggly, like a cheesecake. It will firm up as it cools to make a silky, custard-like texture. If you wait until the centre is set, it will be overbaked.
Tortes typically have little or no flour and rely on eggs for structure, which makes them more of a truffle texture than a cakey one.
Yes - chocolate torte is a kind of flourless chocolate cake, known for being intensely chocolatey and decadent.
Show Me Your Bakes!
If you make this recipe, please tag @bonni_bakery on Instagram or send me a photo - I love seeing all your creations.
Want your bake featured on the blog? You can also upload a photo here.
More Chocolate Desserts
If you're a chocoholic like me, you'll love these chocolate dessert recipes:
Recipe
Chocolate Torte Recipe
Ingredients
- 225 g (8 oz) Dark Chocolate (chopped)
- 225 g (2 sticks) Unsalted Butter
- 6 Large Eggs (medium eggs if in the UK)
- 200 g (1 cup) Granulated Sugar (caster sugar)
- ½ teaspoon Salt
Equipment
- 8-inch Loose-bottomed Cake Pan
- Stand Mixer with whisk attachment (or just use a bowl and a whisk)
Instructions
- Preheat the oven to 325°F / 160°C (140° fan-assisted) and grease an 8-inch cake pan. I also like to put a parchment paper circle on the bottom of the pan to make sure it doesn't stick.
- Melt the chocolate and butter together either over a double boiler or in short bursts in the microwave, stirring regularly until everything is smooth and combined. Set aside to cool slightly.225 g (8 oz) Dark Chocolate, 225 g (2 sticks) Unsalted Butter
- Crack the eggs into a large bowl and add the sugar, then whip on medium speed for 2-3 minutes until slightly thickened and pale.6 Large Eggs, 200 g (1 cup) Granulated Sugar
- Check the temperature of the chocolate mixture - it should be warm but not hot. Gradually drizzle it into the egg mixture, while whipping on low speed, until totally incorporated and smooth.
- Add the salt and whisk it through - be careful not to overmix the batter.½ teaspoon Salt
- Pour the batter into the prepared pan and bake for 35-40 minutes. Bake time can vary massively, so look for the visual cues that it is ready. The edges should be puffed up and set, but the centre should still have a noticable wobble - it will firm up as it cools.
- Let the torte cool completely at room temperature, then put it in the fridge to chill for at least 3-4 hours (preferably overnight).Don't worry if it cracks on top and sinks in the middle - this is exactly what flourless chocolate tortes are supposed to do! And it gives it that classic torte shape!
- Once chilled, run a knife around the edges of the torte to help release it from the pan and take it out.
- it's best to slice the torte while its cold to get nice, clean slices.
- Serve the torte cold for a firmer, fudgier texture, at room temperature for a soft, custard-like texture, or warmed in the microwave for a gooey texture. You can dust it with powdered sugar or cocoa powder, and serve it with whipped cream and fresh berries.
Amy
Hey Bonni, the amount of dark chocolate is missing from the list of ingredients. Can you specify? Thanks!
Nikki
This looks amazing! I can’t wait to try. I was wondering how much 200g of butter is in terms of cups? I don’t have a kitchen scale as of yet. Thank you!
jules
Thanks Nikki! 200g is 1.75 sticks of butter or about 3/4 of a cup! Hope this is helpful. I updated the recipe to show these amounts so it's easier for next time! Do let me know if you decide to make it!