Description
A dense, rich, and impossibly chocolatey flourless chocolate torte that is naturally gluten-free, low-carb friendly, and incredibly easy to make with just five core ingredients.
Ingredients
Scale
- 8 ounces (225g) high-quality dark chocolate (60-70%), chopped
- ½ cup (113g) unsalted butter, cubed
- 1 cup (200g) granulated sugar
- 4 large eggs, separated and room temperature
- ½ teaspoon fine sea salt
- 1 teaspoon espresso powder (optional)
- 1 teaspoon vanilla extract (optional)
- Sea salt flakes for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan with butter or non-stick spray and line the bottom with parchment paper.
- Set up a double boiler. Place chopped chocolate and butter in a heatproof bowl over simmering water (ensure bowl doesn’t touch water). Stir occasionally until smooth (3-5 minutes). Remove from heat and let cool slightly until warm to the touch.
- Separate 4 eggs, placing yolks in one bowl and whites in another. Ensure no yolk gets into the whites.
- Whisk egg yolks and sugar vigorously until pale and slightly thickened (1-2 minutes). Pour this mixture into the cooled chocolate and stir until combined.
- Using an electric mixer, whip egg whites on medium-high speed until stiff peaks form (2-3 minutes).
- Add one-third of the whipped egg whites to the chocolate mixture and stir gently to lighten. Fold in the remaining whites using a spatula, folding from the bottom up until no white streaks remain. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until the top is cracked and shiny, edges are set, and the center jiggles slightly.
- Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edge and release the springform ring. Cool completely on a wire rack before serving.
Notes
Do not overbake; the center should jiggle slightly as it continues to cook while cooling. Use high-quality dark chocolate for best flavor. Room temperature eggs are crucial for proper whipping and texture. This torte tastes better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 40
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
Keywords: flourless chocolate cake, gluten-free dessert, fudgy torte, easy chocolate recipe, low-carb dessert, dairy-free option