Flourless Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Butter an 8-inch springform pan (or line the bottom with parchment) and lightly butter the parchment. Wrap the outside of the springform pan with a double layer of heavy-duty foil if you plan on using a water bath (recommended for even baking).

Melt chocolate and butter

Chop the chocolate into small, even pieces. In a heatproof bowl set over (but not touching) simmering water (double boiler), combine the chopped chocolate and butter. Stir occasionally until fully melted and smooth, about 4–6 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool 3–5 minutes.

Beat eggs and sugar

In a large heatproof mixing bowl (or the bowl of a stand mixer), whisk the eggs and granulated sugar together until well combined. For a silkier texture and slight lift, place the bowl over a pot of barely simmering water and whisk constantly until the mixture is warm to the touch (about 100°F / 38°C) and slightly thickened, about 3–4 minutes. Remove from heat.

Combine chocolate and eggs

Slowly pour about one-third of the slightly cooled melted chocolate into the egg-sugar mixture while whisking constantly to temper the eggs. Continue adding the remaining chocolate and whisk until fully incorporated and glossy. Add the vanilla extract and salt, stirring to combine.

Bake

Pour the batter into the prepared springform pan and smooth the top with a spatula. Place the pan on a baking sheet. (If using a water bath: set the wrapped pan in a larger roasting pan, then pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.) Bake in the preheated oven until the top is set but the center still looks slightly moist and a thin crust has formed, about 25–30 minutes. A toothpick inserted near the center should come out with a few moist crumbs, not raw batter.

Cool

Remove the torte from the oven and, if using a water bath, carefully remove the roasting pan and water. Let the torte cool on a wire rack for 30 minutes, then run a thin knife around the edge and release the springform ring. Cool completely to room temperature, then refrigerate at least 2 hours (or overnight) to fully set and deepen the flavor.

Dust the chilled torte lightly with unsweetened cocoa powder or powdered sugar through a fine sieve just before serving. Arrange fresh berries on top or alongside each slice and serve with a dollop of whipped cream. For cleaner slices, dip a sharp knife in hot water, wipe dry, and slice between servings.