Flourless Chocolate Torte Recipe

Prepare pan and oven

Preheat the oven to 375°F (190°C). Butter an 8- or 9-inch springform pan thoroughly and line the bottom with parchment paper. Lightly butter the parchment and dust the sides with 1 tbs cocoa powder, tapping out excess.

Melt chocolate and butter

Chop the bittersweet chocolate into small pieces. In a heatproof bowl set over (not touching) simmering water (double boiler) or in short bursts in the microwave (stirring every 20–30 seconds), melt the chocolate with 1 cup butter until smooth. Remove from heat and let cool briefly (about 5 minutes).

Combine sugar and eggs

In a large bowl, whisk together 1 cup granulated sugar and 6 large eggs until just combined and slightly frothy (you can use a hand mixer on low for 30–45 seconds). Stir in 2 tsp vanilla and 1 tsp fine salt.

Finish batter

Fold the melted chocolate-butter mixture into the egg-sugar mixture with a spatula until homogeneous and glossy. Scrape the batter into the prepared springform pan and smooth the top with an offset spatula.

Bake

Bake in the preheated oven for 20–25 minutes (for an 8-inch pan) or 25–30 minutes (for 9-inch), until the edges are set and a thin crust forms but the center still slightly jiggles. A toothpick inserted near the center should come out with moist crumbs, not wet batter.

Cool and chill

Remove from oven and let cool on a wire rack for 30 minutes. Run a knife around the pan edge, release the springform, then transfer to the refrigerator and chill at least 2 hours (preferably 4 hours or overnight) to set fully. Dust the top lightly with remaining cocoa powder before serving, if desired.

Combine 2 cups mixed berries, 1 tbs granulated sugar, 1 tbs lemon juice, and 2 tbs water in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook 5–7 minutes until berries break down and liquid becomes syrupy.

In a small bowl, whisk 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering berries and cook 1 minute more until the sauce thickens slightly. Remove from heat and let cool to room temperature. If you prefer a smooth sauce, press through a fine-mesh sieve to remove seeds; otherwise leave as-is for texture.

In a chilled mixing bowl, pour 1 cup chilled heavy cream. Add 2 tbs powdered sugar and 1 tsp vanilla extract. Using a whisk or electric mixer, whip on medium-high speed until soft to medium peaks form (peaks should hold but be slightly soft). Do not overwhip to butter consistency. Taste and adjust sugar if desired.

Keep the whipped cream chilled until ready to serve. For serving, spoon or pipe a dollop onto each torte slice and drizzle berry sauce around or over the slice.