Flourless Chocolate Torte

Flourless Chocolate Torte

1 pound unsalted butter (4 sticks)
1 cup coffee, brewed
1 cup sugar
1 pound good-quality semisweet or bittersweet chocolate, chopped in pieces
8 whole eggs

Preheat oven to 325 degrees. Grease and flour (or line with parchment paper) a 10-inch round cake pan.

Combine the butter, coffee and sugar in a pot and bring to a simmer over medium-low heat.  Be sure to whisk and melt the butter.

Turn off the heat and whisk in the chocolate until it is incorporated into the mixture.  Add the eggs one at a time, aggressively whisking after each one until the batter is smooth.

Pour into a greased and parchment lined 10-inch round cake pan. Place the cake pan into a larger baking dish then fill with water halfway up the side of the cake pan.

Bake for 35-45 minutes at 325° F. Insert a toothpick into the center to check for doneness; if it comes out clean, the cake is done.

Remove the pan from the water bath and cool on a wire rack for at least 30 minutes before refrigerating, or allow to cool completely before removing from pan and serving.

Serve with whipped cream and fresh berries. For a quick and easy vanilla sauce, simply melt a good-quality vanilla ice cream.

To Store: Store in an airtight container for up to one week, or freeze for at least 2 months.


  • Use parchment paper to aid in removing the cake from the baking pan. To do this, place the bottom of the pan on a piece of parchment and trace it with a pencil. Cut the piece out, and place it inside the already greased pan.
  • To remove the cake, place the cake pan over a warm stove element (med-low) for 30 – 60 seconds, rotating it constantly to prevent burning.
  • Flip the pan over onto a cutting board and tap the bottom of the pan to remove the cake. Remove the parchment paper, then place another cutting board or serving plate on the top. Flip it over so that the cake’s top is facing upward.
  • When slicing the cake, dip your knife in hot water after each slice to create a clean cut.
  • To make into bar-size: Use a 15×10 inch jelly roll pan or a 9×13 baking dish. Grease the bottom and line with parchment paper for easy removal.