Flourless Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch springform pan (or an 8-inch for a taller torte). Line the bottom with a round of parchment paper and butter the parchment. If you prefer easier release, you can also lightly dust the sides with cocoa powder.

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 frequently until fully melted and smooth. Alternatively, melt in short bursts in the microwave (20–30 seconds), stirring between intervals to avoid burning. Remove from heat and let cool slightly (about 5 minutes).

Whisk eggs and sugar

In a large mixing bowl, whisk the eggs and granulated sugar vigorously until mixture is pale, slightly thickened, and the sugar begins to dissolve (about 2–3 minutes by hand, or 1–2 minutes with an electric mixer at medium speed). The mixture should be homogenous but does not need to form stiff ribbons.

Incorporate chocolate

Slowly pour the warm melted chocolate-butter mixture into the egg-sugar mixture in a steady stream, whisking constantly to combine. This technique tempers the eggs and prevents scrambling. Stir until fully combined and smooth.

Add cocoa, salt, and vanilla

Sift in the unsweetened cocoa powder and add the salt and vanilla extract. Fold gently until evenly incorporated and the batter is glossy and uniform. Scrape the bowl to ensure no streaks remain.

Bake

Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 25–35 minutes. Baking time depends on pan size and oven; the torte is done when the edges are set and the center is just slightly jiggly — an inserted toothpick will come out with a few moist crumbs, not wet batter. For a fudgier center, err on the shorter end of the time; for a more cake-like set, bake a few minutes longer.

Cool in pan

Remove the torte from the oven and set the pan on a wire rack. Let cool completely in the pan for at least 1 hour. After cooling, run a thin knife around the edge to loosen. Release the springform and transfer to a serving plate. For cleaner slices, you may chill the torte for 2 hours or overnight; this firms the texture and makes slicing neater.

Dust the top of the cooled torte lightly with confectioners' sugar or a fine dusting of cocoa powder. If using, sprinkle the coarse sea salt sparingly over the top to enhance the chocolate flavor.

Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Store any leftovers tightly wrapped in the refrigerator for up to 5 days. Bring slices to room temperature for 20–30 minutes before serving if you prefer a softer texture.