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Flourless Chocolate Torte

(2 Votes)
SERVES
12
CHILL TIME
8 Hr
COOK TIME
30 Min
READY IN
8 Hr 30 Min

Sometimes you want something rich and fudgy and our Flourless Chocolate Torte is just what you've been looking for. One bite, and you'll be in dessert heaven!

What You'll Need:
  • 2 (8-ounce) packages semisweet baking chocolate squares, chopped
  • 1 cup butter
  • 2 tablespoons coffee liqueur or 2 tablespoons strong coffee, chilled
  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • Raspberry sauce and whipped cream for garnish
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
     
  2. In a large saucepan over low heat, combine chocolate and butter; cook and stir until melted. Remove from heat and stir in liqueur; cool slightly.
     
  3. In a large bowl with an electric mixer on high speed, beat egg whites just until stiff peaks form. In another large bowl, beat egg yolks and sugar at medium speed until thick and pale. Fold one-third of chocolate mixture into yolk mixture. Gently fold in one-third of egg whites. Fold in remaining chocolate mixture and egg whites. Pour batter into prepared pan.
     
  4. Bake 30 minutes, or until edges are set (center will not be set). Remove from oven and gently run a knife around edge of pan to release torte. Cool to room temperature in pan on a wire rack.
     
  5. Cover and chill 8 hours. Remove sides of pan and place on platter. Serve with raspberry sauce and whipped cream.

     
Notes
  • This decadent dessert is similar to a souffle, so expect it to fall slightly and to crack on top shortly after removing it from the oven.
     
  • Another flourless dessert option that definitely won't disappoint is our Chocolate Raspberry Tarts. They're fabulous!

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this for a friend who can't have gluten and it was a hit. Really fuggy, more like a browny than a cake.

Can I use margarine in place of butter?

We would not recommend substituting margarine in place of butter. Since it more oil than butter, it will change the texture. Thank you for your question and enjoy!

how many carbs

Hooray two Gluten Free recipes in a week. Next best thing about it is chocolate!!!!!

What is the calorie count?

Could you use chocolate chips instead of the chocolate baking squares

I would not recommend it. Chips are meant to hold their shape and don't melt as smoothly as baking squares.

Yes, you can substitute chocolate chips for baking squares. Just make sure everything is smooth and melted.

Look good so I will make it.

I would like to try this but I only have an 8-inch springform pan. What would the ingredient amounts be for that size pan? Help, please!

An 8" pan, for the same depth, has only about 6/10 the volume of a 10" pan. So multiply the recipe ingredients by 0.6 for the smaller pan. About 10 ounces of chocolate, 5 eggs, 10 TBSP butter, and so on. But this is only an approximation -- a starting point -- and the baking time would have to be adjusted.

I made this torte for Easter and it was delicious. But I did have a problem cutting it. The fudgy rich goodness kept sticking to the knife making it difficult to serve, Any suggestions?

You might try wetting the knife blade before cutting.

How do you make &/or find Raspberry Sauce?

Here is a link to a recipe for Raspberry Sauce on out site; http://www.mrfood.com/Misc-Desserts/Raspberry-Sauce-2099. Enjoy!

Since I do not like coffee, what can be used in its place?

You can simply leave out the coffee. No need to replace it with anything, unless you would like to.

I make this using a variety of flavors other than coffee, Rum or almond extract work really well but do change the flavor. Also try orange extract, the two pair really well together

Hoping there is another option than the coffee flavoring.

Just leave it out. It isn't necessary. (Some people think the coffee flavoring boosts the chocolate-y taste but I can't even tell that it's in there.)

You can leave the coffee out altogether. It's just a flavor boost, it is still delicious without it. Enjoy!

ilysa1...use parchment paper in the pan...works great!

Looks good, but you can't flour the pan if you are making a flourless cake to serve at Passover or to someone who can't eat gluten!

Dust the pan with some Hershey's Cocoa.

You can use potato starch to "flour"the pan.

You are correct, thank you for catching. We have revised the recipe to use cooking spray instead. Thank you again and enjoy!

"flour" the pan with cocoa which is kosher for Passover !!

What could be used instead of a coffee flavored liquid?

Nothing. The coffee flavorings are considered as a boost to the chocolate flavor. It can't even be tasted. Just leave it out.

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