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Flourless Chocolate Torte

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 12 1x


Units Scale
  • Torte
  • 1 2/3 cups semisweet chocolate chips
  • 3/4 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tsp vanilla extract
  • 5 large eggs
  • 1 cup sugar
  • 1 tsp salt
  • Ganache
  • 1 cup semisweet chocolate chips
  • 1/4 cup unsalted butter


  1. Preheat the oven to 350 F. Butter a 9" springform pan, line the bottom with parchment, and butter again.
  2. Slowly melt the chocolate chips and butter together {you can do stovetop or microwave, but only in 30-second increments if microwaving}, stirring, until smooth. Add the cocoa powder and vanilla, and let cool for 5-10 minutes.
  3. In a mixer with a whisk attachment, beat the eggs, sugar, and salt together on high until very thick and frothy — about 5 minutes.
  4. Gently fold the chocolate into the eggs, pour into the prepared pan, and bake for 42-45 minutes.
  5. As the cake cools, the edges will remain raised as the center falls. Do not worry! When it is cool enough to handle, use the back of a wooden spoon to press the edges down flush with the rest of the cake. Then, remove the cake from the pan and invert onto a wire rack to cool.
  6. When the cake is cool, make the ganache. Heat the butter and chocolate chips together until melted, pour over the cake and smooth to cover.
  7. Let the cake set for at least 1 hour after making the ganache before serving.