Sometimes I’m craving a little chocolate and want to get a healthy fix. Instead of turning to a sugary chocolate cake with vanilla ice cream though, there are plenty of other healthy (and tasty!) options. This flourless chocolate torte is a great way to indulge in a little chocolate without the bad ingredients.
Flourless Chocolate Torte: What Is It?
A chocolate torte is a little like chocolate cake, a little like a brownie, but denser like cheesecake. Since it’s a flourless cake it’s naturally gluten-free and very decadent. Some recipes largely use the same ingredient ratios but label the recipe flourless chocolate cake.
It’s easy to make, but it makes for the perfect show-stopper dessert for guests. Or a regular Tuesday night when you’re just feeling the need for some chocolate. With some fresh raspberries on top, it also works great as an elegant Valentine’s day dessert.
The Best Ingredients for Chocolate Torte
Any chocolate lover can tell you that good-quality chocolate makes for better desserts. The best chocolate will depend on your personal preference, but I like to use semi-sweet. It has less sugar than milk chocolate but isn’t as intense as a bittersweet baking bar. I also opt for fair trade, organic chocolate to avoid the pesticides and other pitfalls of some brands.
Instead of regular granulated sugar I opt for coconut sugar in this recipe. Honey also works if you prefer that. You can also add a teaspoon of espresso powder or vanilla extract if you want. It gives it a slightly more rounded flavor, without overpowering the chocolate.
Flourless Chocolate Torte Toppings
Some recipes call for dusting with powdered sugar right before serving. While it does look pretty, it’s harder to find healthy powdered sugar I can get behind. Instead, I like to top it with fresh berries. Bright red raspberries really pop against the dark chocolate color.
You could also top it with chocolate ganache, but it’s already very rich on its own. Or go for some chocolate curls on top. You can never have too much chocolate, right?
The Right Pan
Instead of a round cake pan, it’s much easier to use a springform pan here. Not everyone has one, but it’s worth it if you do. I line the bottom with parchment so it easily slides off when done. And the sides break away for an easy transfer to a serving plate.
If all you have is a cake pan it can still work, but it might be a little harder to get out. Line the bottom with parchment and grease the sides and bottom with a little oil.
Flourless Chocolate Torte Recipe
This fudgy, decadent dessert feels elegant but is so easy to make.
Preheat oven to 350°F.
Grease the sides and bottom of a 9-inch springform pan and line the bottom with parchment paper.
Place a double boiler on the stove and add about an inch of water to the bottom portion of it. You can also use a heat-proof bowl over a pan of water instead of a double boiler.
Add unsalted butter and chocolate chips to the top portion of the double boiler.
Heat over medium heat, stirring frequently, until the butter and chocolate are melted and smooth.
Meanwhile, combine the eggs and coconut sugar in the bowl of an electric mixer (or in a large bowl with a hand mixer).
Whisk at medium-high speed for 7-8 minutes. The mixture should be light-colored and airy.
Pour half of the melted chocolate mixture into the whisked egg mixture.
Use a rubber spatula to fold the chocolate into the egg mixture. It will have immediately sunk to the bottom of the bowl, so make sure you’re scraping all the way to the bottom and lifting it.
Fold the remaining chocolate into the egg/chocolate mixture.
Pour the batter into the prepared pan.
Bake for about 35 minutes or until a toothpick inserted in the center comes out wet, not runny. You’ll know it’s done when there is just a slight wobble in the center and it’s no longer shiny on top.
Cool completely before serving, topping with any toppings you’d like. Raspberry sauce or a dusting of unsweetened cocoa powder are a few options!
Feel free to use any type of chocolate you like. If you want a really dark chocolate flavor, use bittersweet chocolate. If you prefer it less intense, use milk chocolate. We like the balance of semi-sweet.
Calories: 491kcalCarbohydrates: 33gProtein: 7gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 171mgSodium: 206mgPotassium: 306mgFiber: 4gSugar: 23gVitamin A: 725IUCalcium: 51mgIron: 3mg
More Chocolate Dessert Recipes
Looking for some more chocolatey inspiration? Here are some of my family’s favorite healthy chocolate desserts!
Have you ever made a chocolate torte before? What are your favorite ways to top/serve it? Leave a comment and let me know!