Flourless Chocolate Torte Recipe

Prepare pan and oven

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with a circle of parchment paper. Butter the parchment and dust the sides lightly with cocoa powder, tapping out excess.

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl. Melt over a barely simmering saucepan of water (double boiler) or gently in 20–30 second bursts in the microwave, stirring between intervals until smooth and glossy. Remove from heat and let cool for 3–5 minutes.

Whisk eggs and sugar

In a separate large bowl, whisk the eggs and granulated sugar vigorously (by hand or using a whisk/hand mixer) until mixture is smooth, slightly thickened and paler—about 2–3 minutes. You do not need to reach ribbon stage, but it should be homogeneous.

Combine chocolate and eggs

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture, whisking constantly to combine and avoid cooking the eggs. Add vanilla extract and salt, and whisk until fully incorporated and glossy.

Bake

Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the edges are set and the center still slightly wobbly when the pan is gently shaken. A toothpick inserted near the center should come out with moist crumbs (not raw batter).

Cool and chill

Remove from oven and set the pan on a wire rack. After 15 minutes, run a small knife around the edge to loosen from the pan sides. Let cool to room temperature, then cover and refrigerate for at least 2 hours (preferably 4 hours or overnight) to fully set the torte and make slicing cleaner.

Unmold and dust: Release the springform and transfer the torte to a serving plate. Sift a light dusting of unsweetened cocoa powder (or confectioners’ sugar) over the top, using a small sieve for an even finish.

Serve with berries and cream: Arrange fresh berries on top or at the side and serve slices with a dollop of whipped cream or crème fraîche.