Flourless Chocolate Torte Recipe

Prep

Position an oven rack in the center of the oven and heat to 375°F (190°C). Butter a 9-inch (23 cm) springform pan well, then dust the interior with 1 tablespoon unsweetened cocoa powder, tapping out the excess. Line the bottom with a round of parchment and butter the parchment as well.

Melt chocolate and butter

Place the chopped chocolate and cubed butter in a heatproof bowl set over a small saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts, until melted. Remove from heat and let cool slightly (2–3 minutes).

Mix sugar and eggs

In a separate large mixing bowl, whisk together the granulated sugar and the eggs until combined and slightly thickened, about 1–2 minutes by hand or 30–45 seconds with a whisk attachment on low speed. Add the vanilla extract and salt and whisk to combine.

Combine chocolate and eggs

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture in a thin stream while whisking constantly to temper the eggs and ensure a smooth, glossy batter. Continue until all chocolate is incorporated and batter is homogeneous.

Add cocoa

Sift the remaining 1 tablespoon unsweetened cocoa powder over the batter (reserve the other tablespoon used earlier for dusting) and gently fold with a spatula until fully incorporated and no streaks remain.

Bake

Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven until the top is set and a thin crust forms but the center still appears slightly soft, about 22–28 minutes. A toothpick inserted in the center should come out with moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning if your oven runs hot.

Cool and unmold

Remove the torte from the oven and set on a wire rack. Let cool in the pan for 15 minutes, then run a thin knife around the edge to loosen. Release the springform ring and carefully lift the sides away. Leave the torte on the base and continue cooling to room temperature, about 1 hour, then transfer to the refrigerator for at least 1 hour (or up to overnight) to fully set and make slicing cleaner.

Dust and plate: Before serving, sift the confectioners' sugar over the top for a light snow effect, or dust with the reserved tablespoon of cocoa powder for a more intense look. Place fresh berries alongside or on top and serve with a dollop of whipped cream, if desired.

Slice: For clean slices, run a thin knife under hot water, dry it, then slice the torte, wiping the knife between cuts.