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slice of flourless chocolate torte on blue plate

Flourless Chocolate Torte

The Home Cook's Kitchen
A beautiful, rich, decadent chocolate dessert. This flourless chocolate torte is a great recipe to have on hand if you're in a hurry.
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine Australian
Servings 12 slices
Calories 125.54 kcal


  • 100g/3.5oz unsalted butter just under 1 stick of butter
  • 100g/4 oz dark cooking chocolate
  • 30ml/1oz espresso or sub 1 teaspoon of instant coffee with 30ml/1 oz hot water
  • ⅔ cup sugar
  • ⅔ cups almond meal
  • 3 eggs seperated


  • Preheat oven to 180C/350F (fan forced)
  • Grease a 20cm/8" round, spring for cake tin with a litte butter.
  • Combine the dark chocolate and butter in a microwave safe bowl. Microwave for 30 seconds at a time, until chocolate and butter are melted. Stir until combined.
  • Add the espresso shot and whisk.
  • Whisk in the sugar and almond meal and mix until well combined.
  • Seperate your eggs. Add egg yolks to the chocolate batter, one at a time, whisking after each addition until all combined.
  • In a bowl, whisk your egg whites until stiff peaks appear. This can be done with a hand held mixer or a kitchen aid. Make sure the egg whites are all whisked and there is no leftover whites.
  • Use a spatula to gently fold in the eggs whites into the chocolate batter, until there are no visible egg whites.
  • Pour into your prepared tin.
  • Bake for 45-50 minutes, until firm. The torte should be firm to the touch. To test, insert a skewer into the middle of the cake. It should come out clean.
  • Transfer from oven and cool completely. Remove the sides of the cake pan after about 10 minutes.
  • You can leave the cake on the cake pan, transfer it to a large plate. Be gentle when cutting the cake so you don't scratch the bottom of your cake pan.
  • Serve the chocolate torte with berries, ice cream or cream and enjoy.
Keyword chocolate tart, flourless chocolate torte, gluten free chocolate cake