Flourless Chocolate Torte
An intensely rich, silky chocolate torte made without any flour — just dark chocolate, butter, eggs, and a touch of sugar — delivering a dense, truffle-like texture that slices beautifully.
Ingredients
- 8 oz dark chocolate (70% cacao), coarsely chopped, coarsely chopped
- 1/2 cup unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp instant espresso powder
- 1/4 tsp fine sea salt
- 2 tbsp unsweetened cocoa powder (for dusting)
Instructions
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1
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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2
Set a heatproof bowl over a saucepan of barely simmering water. Add 8 oz coarsely chopped dark chocolate (70% cacao), coarsely chopped and 1/2 cup cut into pieces unsalted butter. Stir gently until fully melted and smooth. Remove from heat and let cool for 5 minutes.
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3
Whisk 2/3 cup granulated sugar, 1 tsp instant espresso powder, and 1/4 tsp fine sea salt into the chocolate mixture.
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4
Add 4 room temperature large eggs one at a time, whisking well after each addition. Stir in 1 tsp pure vanilla extract.
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5
Pour the batter into the prepared pan and smooth the top.
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6
Bake for 28-32 minutes until the edges are just set and the center still jiggles very slightly when gently shaken.
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7
Cool completely in the pan on a wire rack — at least 1 hour — before releasing the springform. Dust the top with 2 tbsp unsweetened cocoa powder (for dusting) through a fine sieve. Slice and serve at room temperature.