Flourless Chocolate Torte
This is the one sweet I’ve honestly made a million times (Or at least 2-3x a week for over 15 years)
This is the dessert that’s followed me everywhere — from red-carpet events in Los Angeles to cozy dinners in Prague. It’s rich, silky, and ridiculously easy: one bowl, no flour, no fuss.
You don’t need fancy chocolate or expensive ingredients — just good dark chocolate (even a basic supermarket bar will do), butter, eggs, and a bit of sugar. The result tastes like something straight out of a five-star restaurant, but it’s secretly one of the simplest recipes I know.
It’s also endlessly adaptable: top it with fresh berries in summer, caramel drizzle in winter, or keep it plain and mysterious with a dusting of cocoa powder. And here’s a secret — it’s even better the next day (if you can wait that long).
Ingredients
170 g (6 oz) dark chocolate (around 70% cocoa — it doesn’t have to be fancy)
113 g (8 tbsp) butter
135 g (2/3 cup) sugar (white, brown, or coconut sugar all work)
4 large eggs
1/2 tsp baking powder
1 tsp vanilla extract (Optional)
Pinch of salt
1 tbsp instant espresso / coffee powder
Instructions
Preheat oven to 350°F (177°C).
Line a 20–23 cm (8–9 inch) round cake pan. If you’re not using a springform, grease the pan well with butter and line it with one large sheet of parchment paper — press it down so it covers the bottom and sides in a single piece. This prevents sticking when you remove it later.Melt the chocolate and butter together in a heatproof bowl over simmering water (or in short bursts in the microwave). Stir until smooth and glossy.
Whisk in the sugar until fully dissolved. Add the eggs one at a time, whisking after each addition. Stir in vanilla, salt, and baking powder.
Pour the batter into your prepared pan and smooth the top.
Bake for 20–25 minutes, until the center is just set. The toothpick should come out with a few moist crumbs — not completely clean.
Cool completely before removing from the pan. The torte will deflate slightly as it cools — that’s normal and part of its charm.
Pro Tips
To remove cleanly, lift the cake using the parchment overhang or run a knife around the edge.
Dust with cocoa powder or powdered sugar, or top with whipped cream and seasonal fruit.
Stores beautifully in the fridge for up to 5 days, or can be frozen — wrap slices individually.
The flavor actually improves overnight, making it the perfect make-ahead dessert.
Variations
Depending on the mood or what’s in season, this is super versatile. I usually serve it with a vanilla bean gelato or whipped cream. In summer with fresh berries or in winter with flambé fruit (pears or figs or persimmon) for something warm and seasonal.