Perfect for a special event or holiday, yet easy enough for any day of the week, our flourless chocolate cake with cocoa powder is the best gluten-free chocolate torte around. We show you how to make it sugar-free/low carb too!
This flourless chocolate torte recipe is so simple!
With Valentine's Day right around the corner, we knew it was time to finally share our recipe for homemade flourless chocolate cake with chocolate ganache. it's decadent, rich, and delicious! Just adding a touch of espresso powder takes this cake up a notch without tasting like coffee.
This is the perfect dessert when you're looking for something sweet and healthy-ish too. It's gluten free and easy to adapt to low carb/keto, or sugar free by using monkfruit in place of sugar.
Top the flourless chocolate cake recipe with a touch of sugar free whipped cream and berries for a simple yet classy dessert!
What you'll need
- semi sweet chocolate chips - Your favorite brand of chips or Lily's or Lakanto for sugar-free
- butter - regular salted butter at room temperature
- sweetener - granulated sugar or monk fruit/erythritol for sugar-free/low carb
- instant espresso powder - optional but amazing
- vanilla extract- feel to use Kahlua, Bailey's, or rum
- large eggs
- Dutch process cocoa powder - NOT standard cocoa powder
- Garnish- sifted Dutch process cocoa powder or powdered sweetener, fresh raspberries or sliced strawberries
Ganache Ingredients
- chocolate chips - semi sweet chocolate chips or monk fruit sweetened chips for sugar-free
- heavy whipping cream - plant based or coconut whipped cream are great dairy free alternatives
Recipe steps
- Prep. Preheat the oven to 375 F. Grease the bottom of an 8" cake pan or 8" springform pan. Insert a 8" circle of parchment paper to the bottom of the pan, and lightly grease that too.
- Melt the chocolate chips and butter together. Add to a medium size glass bowl and microwave the mix in 30-second increments until they're just melted (60-90 seconds). Stir to combine.
- Stir in the granulated sweetener, espresso powder if you're using it, and the vanilla extract. Mix well. Add the eggs and beat until smooth. Mix in the Dutch process cocoa powder.
- Spoon the batter into the bottom of the prepared springform pan.
- Bake for 25 minutes, or until the torte jiggles slightly in the center but is almost all the way set. The top will no longer be shiny and it'll have a very thin "crust" on the top.
- Let the cake rest for 10 minutes in the pan and then remove the mold.
- Make the ganache. Combine the chocolate chips and heavy whipping cream in a small microwave-safe bowl. Microwave for 30 seconds then stir and microwave for another 15 seconds. Drizzle over the top of the cooked cake.
- Dust the cake with more cocoa powder or powdered sugar, optional. Serve with whipped cream and berries on the side. Enjoy!
Jenni's tips
- Be very careful microwaving the chocolate, it can burn very quickly. Remove the chocolate from the microwave when the chips are almost melted, they'll finish melting when you stir the mix. You can also melt the chocolate over the stove using a double boiler instead, which is easier to keep an eye on.
- You must use Dutch-process cocoa powder and NOT standard unsweetened cocoa powder that is very bitter--your cake will turn out bitter if you don't use Dutch-process cocoa powder.
- To make the cake easier to cut, run a sharp knife under hot water after each slice. It will give you smooth cuts.
- If you don't have a 8" springform pan you can use a standard 8" cake pan instead! You'll still grease it and add parchment paper like a springform pan. Loosen the edges with a table knife and turn it over onto a serving plate. The top will now be on the bottom, and the edges will also crumble a bit. Add the ganache after the torte cools.
Common Questions
What's the difference between a flourless chocolate torte and a flourless chocolate cake?
A flourless chocolate torte and a flourless chocolate cake are essentially the same things since these two terms are used interchangeably. While it is possible to have a chocolate cake without flour that maybe uses almond flour instead, commonly, when people refer to a flourless cake they refer to the rich, dense, cake that contains no flour, flour substitute, or leavening ingredients to make it rise.
How long does torte last?
Torte cake can be stored in the fridge for up to 3 days.
More gluten free desserts
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Recipe
Flourless Chocolate Cake (Torte)
A gluten-free flourless chocolate torte cake with ganache and cocoa powder too. So rich and creamy! Make our sugar-free option to create a simple homemade low-carb and keto flourless chocolate cake. Serve with berries and whipped cream!
Ingredients
- 1 cup semi sweet chocolate chips Lily's or Lakanto for sugar-free
- ½ cup salted butter room temperature
- ¾ cup sweetener granulated sugar or monk fruit/erythritol for sugar-free
- 1 teaspoon espresso powder optional
- 1 teaspoon vanilla extract
- 3 large eggs beaten
- ½ cup Dutch process cocoa powder NOT standard cocoa powder
- Garnish- sifted Dutch process cocoa powder or powdered sweetener)
Chocolate Ganache
- ½ cup semi sweet chocolate chips
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 375 F and have the oven rack in the center position.
- Grease the bottom of an 8" springform pan, add an 8" circle of parchment paper, and grease that lightly too.
- Add the chocolate chips and butter to a medium-size glass mixing bowl. Microwave the chips and butter in 30-second increments until they're melted (60-90 seconds). Stir to combine well. A double boiler on the stovetop over medium-low heat can be used instead to melt the chocolate and butter.
- Stir in the granulated sweetener, espresso powder if you're using it, and vanilla extract. Mix well. Add the eggs, beating them briefly into the mix until they're smooth. Mix in the Dutch process cocoa powder. **NOTE: You must use Dutch process cocoa powder and NOT standard unsweetened cocoa powder that is very bitter--you'll ruin the cake if you don't use Dutch process cocoa powder).
- Spoon the batter into the bottom of the prepared springform pan.
- Bake the flourless chocolate cake for about 25 minutes, or until the torte jiggles slightly in the center but is almost all the way set. The top will no longer be shiny and it'll have a very thin "crust" on the top.
- Let the cake rest for 10 minutes in the pan and then unmold it.
- To make the ganache: combine chocolate chips and heavy whipping cream in a microwave-safe bowl. Microwave for 30 seconds then stir and microwave for another 15 seconds. Drizzle on your cooked cake prior to cutting.
- Dust the cake with sifted Dutch process cocoa or powdered sweeteners like powdered sugar OR Lakanto monk fruit or Swerve for sugar-free/low carb. After cutting it into slices you can top it with fruit like raspberries and whipped cream if desired. Enjoy!
Notes
- DUTCH process cocoa powder MUST be used and not standard unsweetened cocoa powder. Standard unsweetened cocoa powder is very bitter, whereas unsweetened Dutch-process is not. (Like seriously, it makes a huge difference).
- Be very careful microwaving the chocolate, it can burn very quickly. Remove the chocolate from the microwave when the chips are almost melted, they'll finish melting when you stir the mix. You can melt the chocolate over the stove using a double boiler instead, which is easier to keep an eye on.
- The espresso helps to bring out the flavor of the chocolate but it's totally optional. We used a high-quality instant espresso powder.
- Feel free to swap the vanilla extract for a little alcohol like Kahlua, Bailey's or rum! Adding a tiny extra would be okay too 😉
- To make the cake easier to cut, run a sharp knife under hot water after each slice. It will give you smooth cuts.
- If you don't have an 8" springform pan you can use a standard 8" cake pan instead! You'll still grease it and add parchment paper like a springform pan. Loosen the edges with a table knife and turn it over onto a serving plate. The top will now be on the bottom, and the edges will also crumble a bit. Add the ganache after the torte cools.
Tried this recipe?Let us know how it was!
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