Easy Flourless Chocolate Torte (Gluten Free) + VIDEO

Fudgy, rich and decadent this gluten-free flourless chocolate torte is an easy, one bowl dessert that seems way more impressive than the effort it requires. Dress it up or down; this will satisfy your chocolate craving. This torte is free of: wheat, gluten, soy, fish, shell fish, peanuts, tree nuts and sesame.

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WHY THIS FLOURLESS CHOCOLATE TORTE IS BOMB

Tortes do not use flour, and don’t rise as tall as regular cakes. The taste and texture of this torte is like a mixture between a fudgy brownie and dense cake. People may incorrectly call this flourless chocolate cake, and that’s OK.

It’s decadent, so it’s nice because one 9″ cake still serves a lot–usually around 12 people, depending on how you cut it, as most people only want a thin slice.  Because it’s richer, I find I’m satisfied with smaller pieces, and I don’t need a large slice like I would with a cake.

I try to tell myself it has more protein (due to the higher egg count) and less carbs due to no flour, for when I indulge, haha.

This is also a very simplified version–not requiring whipping, separate bowls or shifting. Many recipes require you to beat the egg whites, but there is no need with my basic recipe. No double boiler either–just a microwave. A fancy dessert could not be easier! No stand mixer is needed–not even electric beaters. This can all be done by hand.

This cake can be as dressed up or down as you like. I often eat it plain, but you can garnish the cake itself, or place swirls of chocolate sauce on the plate before setting it out. You can top it with fresh berries, whipped cream or vanilla or mint ice cream. It’s a delicious base for how fancy you want to get!

IS THIS FLOURLESS CHOCOLATE CAKE GLUTEN-FREE?

Yes this is flourless chocolate cake is gluten-free. However, for those that need something to not only be void of gluten containing grains, but need to check for cross contamination and the way things are manufactured to ensure there are no traces, you need to ALWAYS read every label and every ingredient just to be safe. I would not rely on the fact that it’s simply flourless to assume it’s safe.

Use trusted brands for the remaining ingredients to ensure that every portion of this recipe is gluten-free to fit your sensitivities.

The nice thing is that even “regular” eaters eat this cake often. So, you can serve it to a mixed audience and everyone will love it. It’s a great way to scratch that chocolate itch, without having to dig into your expensive gluten-free flour options, or for those who want to make it for a gluten intolerant friend and don’t want to mess with which brand of gluten-free flour blend to buy.

WHAT TYPE OF CHOCOLATE DO I USE?

You want to use a good quality chocolate bar (not Hershey’s!). You’ll find this in the baking isle, not the candy isle.

I would not recommend using chocolate chips, as these have fillers in them and will affect the texture and set up.

I used Baker’s Semi Sweet Bar, but you could also use Lindt, or another high quality brand.

I used semi-sweet because it’s only 56% cacao because I don’t love too dark of chocolate. You can use a darker amount if you prefer a darker chocolate taste. I’d stick to around 50-70%.

As far as cocoa powder, I used Great Value Baking Cocoa (unsweetened cocoa powder). Feel free to use whatever kind you like, Dutch processed or regular. Make sure you’re using the baking cocoa powder, and not the kind that you use in instant hot chocolate. The only ingredient should be natural cocoa. 

CAN I MAKE THIS TORTE DAIRY FREE TOO?

In order to make this chocolate torte dairy-free, you’ll need to swap out the butter. I have not recipe tested this, but my best guess would be either of my two go-tos: Earth Balance Butter Sticks (they have a soy-free version too if you need that) or Country Crock Plant Butter with Olive Oil. I plan to recipe test it soon, but wanted to get it up before then for those who didn’t need it dairy free as well. If you get a chance to recipe test it before me, please comment below to help future readers out!

You’ll also need to pick a chocolate bar that is dairy free. The bar I used, Baker’s, did not list milk as an ingredient, but did say “may contain”, so you’ll need to find a bar that you feel comfortable with. 

For toppings, make sure you buy a dairy-free vanilla ice cream (there’s many brands nowadays) and for faux whipped cream there’s store bought Coco Whip, or I love to make my own with Country Crock’s Plant Cream (recipe on the box).

IS THIS TORTE ALLERGY FRIENDLY?

If you double check all of your ingredients and use safe versions, this torte should be free of many of the top allergens, including: wheat, gluten, soy, fish, shellfish, peanuts, tree nuts and sesame. That’s 7 out of 9, with a possibility of making it dairy free.

I would not recommend subbing out the egg to make it egg free. The eggs are what give the torte its structure since there is no flour.

If you’re looking for a gluten-free egg free chocolate cake, this one is my favorite and I’ve been making it for over a decade. Or, this chocolate cake with oreo frosting is bomb too.

TOOLS NEEDED:

Some torte recipes are finicky–expecting you to whip the eggs separately, or to shift the dry ingredients, but my gluten-free torte comes out beautifully by just using one bowl and mixing the wet ingredients and then the dry. So, you’ll only need:

• A large mixing bowl, microwaveable
• Cutting board and sharp knife
• Spatula
• Whisk
• Measuring cups and spoons
• 9″ cake pan*
• Cooling rack
• Unbleached parchment paper, pencil and scissors 
• Non-stick spray of choice

If the chocolate bar you buy does not equal 5 oz to begin with, you will need a kitchen scale to properly measure out the 5 oz amount.

*I’ve only tested this with a 9″ cake pan. If you only have an 8″ cake pan that is deep enough, I would think an 8″ would work, you’ll just need to watch the cooking time, as it will be thicker and will probably need a few more minutes.

TOPPINGS FOR THE TORTE

I enjoy this flourless chocolate torte plain, but the toppings and garnishes can also really make it sing and be fancy. Here are some favorite topping options:

• Strawberries
• Blackberries
• Raspberries
• Whipped cream
• Vanilla ice cream
• Mint ice cream
• Powdered sugar (also known as confectioners sugar)
• Chocolate sauce (and yes, I’m lazy and just use Hershey’s syrup)

INGREDIENTS NEEDED:

• High quality semi-sweet chocolate bar (be sure to read bar amounts, you may need to purchase two, see notes above)
• Unsalted butter
• Sugar
• Cocoa powder
• Eggs
• Vanilla extract
• Table salt
• Optional toppings: powdered (confectioners) sugar, fruit or berries, chocolate sauce, whipped cream or ice cream

TIPS FOR MAKING THIS FLOURLESS CHOCOLATE TORTE

This chocolate torte really doesn’t need much fuss and is a really basic dessert for entry level bakers. Here are just a few small things to note, but really, it would be hard to mess this up.

• Don’t burn the chocolate when melting it. It’s best to only melt it at 50% heat in your microwave and only for 30 seconds at a time, stirring after each time. It may not look totally melted, but often stirring it will actually finish melting it for you. I only have to do this once, max two times for it to melt, especially if it’s chopped well and not in large pieces.
• Once in the mixture, be sure to break up the egg yolks and mix them well. I like to do this part with a whisk to ensure everything gets incorporated.
• Grease the pan well. This can be done two ways–by swiping some shortening or butter around the sides and bottom of the pan and then lightly dusting it with cocoa powder and tapping out the extra. Or, by spraying it well with a non-stick spray (which is what I do). I would recommend no matter the method, that you trace and cut out some parchment paper that will fit into the bottom of the pan so it comes out easily. Since you’ll be inverting it, the bottom will be the top, and you don’t want it to stick. After you’ve placed the parchment in the bottom of the pan, you’ll want to spray it with non-stick spray too, just to be extra safe.
• Allow the cake to sit in the hot pan for 10 minutes, before taking it out. Don’t allow it to cool in there, as it will trap moisture.

HOW TO STORE THE TORTE

You can serve this torte still a little warm (to melt that ice cream), or cold. Both are good. If you’re going to not be eating it within the first few hours, wrap it in saran wrap and keep it in the fridge. It will keep for 3 days. 

I have never frozen it, good luck having leftovers, but if you wrap it well with plastic wrap/saran wrap and then place that in an airtight container it should be able to freeze for up to 3 months. Thaw it overnight in the fridge before serving.

OTHER GLUTEN-FREE CHOCOLATE DESSERTS

If you’re like me and are a choco-holic, you’ll enjoy these other gluten-free chocolate bakes like: my no bake chocolate cheesecake, triple chocolate pie, double chocolate cookies, Texas Sheet Cake, Slow Cooker Chocolate Lava Cake, and my Baked Chocolate Donuts. Everything on my site is gluten-free, so be sure to check out all 350+ gluten free recipe index.

VIDEO TUTORIAL

I have a recipe showing just how simple this chocolate dessert is! You can see how to make it from top to bottom. The video should auto populate, but if it doesn’t, it’s embedded into the bottom of the recipe card. And, if all else fails, watch it on my YouTube channel.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER GLUTEN-FREE PINTEREST PINS.