Flourless Chocolate Torte


by: Entertaining is Easy/Lisa Newsome

Light, chocolately decadence is the best way to describe this gluten-free dessert. Perfect for gluten-free diets, as well as Passover. Our favorite way to serve this dessert is with blackberry cabernet sorbet & fresh berries!


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serves: 12-16

nonstick cooking spray

12 ounces bittersweet chocolate

1/2 cup water

cups 1½ sugar

1 cup unsalted butter or margarine

5 large eggs, room temperature

fruit sorbet or gelato of your choice

fresh berries

Nutrition Facts
Flourless Chocolate Torte

Servings Per Recipe: 12

Amount per Serving

Calories: 421

  • Total Fat: 27 g
  •     Saturated Fat: 16.1 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 118.2 mg
  • Sodium: 170.3 mg
  • Total Carbs: 45.2 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 42.3 g
  • Protein: 3.9 g

how is this calculated?

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1.  Preheat your oven to 350º.

2.  In the top of a double boiler, add the chocolate, water, 1 cup sugar, & butter. Melt the ingredients over medium heat., whisking to create a smooth consistency. Remove the pan from the double boiler & set aside to cool.

3.  Crack the eggs into the bowl of an electric mixer. Add the remaining ½ cup sugar & beat the eggs & sugar until you have a glossy mixture which has tripled in volume, about 12-15 minutes.

4.  Once the eggs-sugar mixture has tripled, remove the bowl from the mixer, & begin folding in the chocolate mixture using a rubber spatula. Continue folding until all streaks have disappeared and the chocolate & eggs appear thoroughly combined.

5.  Spray a 9-inch nonstick springform pan well with nonstick cooking spray. Pour the cake batter into the pan, then bake in the oven for 30-35 minutes. The cake will be loose in the center, but will firm as it cools. Leave at room temperature until ready to serve......with your favorite berries & fruit sorbet......or gelato......how decadent!

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