Decadent Flourless Chocolate Torte
A rich, fudgy, and naturally gluten-free flourless chocolate torte perfect for Passover Seder dessert. This easy recipe features whipped eggs for lift and a glossy cracked top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Jewish, Passover
Ingredients
Scale
- 8 oz (225 g) bittersweet or semisweet chocolate
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp espresso powder (optional)
- 1/4 tsp salt
- Powdered sugar, for dusting (optional)
- Fresh raspberries or strawberries, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper.
- Melt the chocolate and butter in a heatproof bowl over simmering water (double boiler). Stir gently until smooth and combined. Let cool slightly for about 5 minutes.
- In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until thick, pale, and tripled in volume (5 to 7 minutes). The mixture should form ribbons when the beaters are lifted.
- Fold in vanilla extract, espresso powder (if using), and salt gently to keep the air in the batter.
- Slowly pour the melted chocolate and butter mixture into the whipped eggs, folding carefully with a spatula until just combined with no streaks.
- Pour the batter into the prepared pan. Smooth the top and tap the pan lightly on the counter to release any large air bubbles.
- Bake for 25 to 30 minutes until the top is shiny and cracked but the center still feels slightly soft when gently pressed. The edges will start to pull away from the pan.
- Cool completely in the pan at room temperature for at least one hour before releasing the springform.
- Serve with a dusting of powdered sugar and fresh berries or a dollop of whipped cream if desired.
Notes
Use room temperature eggs and a clean, dry bowl for whipping to achieve maximum volume. Avoid overbaking to keep the torte fudgy. Let cool completely before removing from pan. Optional espresso powder enhances chocolate depth without coffee flavor. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate.
Nutrition
- Serving Size: 1 slice (1/12 of the
- Calories: 300
- Fat: 22
- Carbohydrates: 20
- Protein: 5
Keywords: flourless chocolate torte, Passover dessert, gluten-free dessert, chocolate torte, easy chocolate dessert, fudgy chocolate cake