This flourless chocolate torte is a rich, decadent dessert that is naturally gluten free, no flour substitutes needed! It is filled with real dark chocolate and whipped egg whites, making it both light and dense at the same time. This version is also dairy free, making it perfect for serving guests with varied dietary needs.
Do you remember that episode of Friends where Joey doesn’t share food? There is a moment where Joey orders cheesecake and is disgusted by the raspberry coulis on top, so he tries to eat his date’s dessert, a slice of decadent chocolate torte.
Despite her telling him that he can’t share it, he eats it all, and she walks out while he proclaims ‘I’m not even sorry!’
The richness and apparent deliciousness of that chocolate torte is something that has stayed with me, and so I had to make one. Luckily this recipe makes a whole cake, not just a slice, so there is plenty to share. But I mean, if you don’t want to, I won’t judge.
This chocolate torte is both dense and light all at once, and is rich with dark chocolate flavour without being overly sweet. It is the perfect decadent dessert without feeling heavy. Plus it’s ideal to bring to a dinner party as it’s both dairy free and gluten free.
What is a chocolate torte?
The difference between a chocolate cake and a chocolate torte lies in the ingredients. While both have sugar, butter and eggs, a chocolate torte does not contain any flour. This, combined with more eggs than a traditional cake, gives the torte a denser texture and a more intensely chocolatey flavour.
Key Ingredients
There are just 5 ingredients in this chocolate torte and each one plays a key role.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Eggs – the yolks provide the structure of the cake, while the whites provide the lift. Together they give the torte it’s unique texture.
- Dairy free butter – for richness, texture and flavour. I use Nuttelex to replace butter in most of my recipes as it is dairy free and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance.
- Dark Chocolate – use a good quality 70% or higher dark chocolate that you like the taste of. Most are dairy free but just be sure to check the ingredients.
- Vanilla – vanilla extract really brings out the flavour of the dark chocolate, much like in my vegan chocolate tart.
- White sugar – providing structure and stability to the egg whites and giving the torte some sweetness to balance out the dark chocolate.
You’ll Also Love: Gluten Free Blueberry Almond Cake
Equipment and Tools
- Stand mixer or hand mixer – essential for whipping the egg whites to the right consistency.
- Springform tin – a 23cm (9 inch) springform tin works best here. The removable base makes it much easier to release the torte once it has fully cooled without breaking it.
- Heatproof bowl – for melting the chocolate and butter together.
Step-By-Step Instructions
Step 1: Place the dairy free butter and dark chocolate into a heatproof bowl. Melt in the microwave in 30-second bursts, stirring well between each burst, until completely melted and silky smooth. Set aside to cool slightly.
Step 2: Fit your stand mixer with the whisk attachment. Add the egg whites to a clean, dry bowl and whisk until soft peaks form. Add the sugar and continue whisking until the mixture is glossy and holds firm peaks. Set aside.
Step 3: In a separate bowl, beat the egg yolks and vanilla until they begin to look pale. Pour in the cooled chocolate mixture and beat until thick and well combined.
Step 4: Add the egg whites and gently fold through by hand using a spatula. Take your time here to keep the mixture light and airy.
Step 5: Pour the batter into the prepared pan and bake until the cake puffs up high and the centre is set and no longer jiggles.
Step 6: Allow the cake to cool completely in the pan before releasing the sides. It will sink considerably as it cools which is normal and gives it that crinkly top. Dust with cocoa powder and serve with fresh raspberries.
👉Tip! While it’s best to use room temperature eggs for this cake, eggs are much easier to separate while they are cold from the fridge, so do this step first before letting them come to room temperature.
Storage Instructions
This flourless chocolate torte keeps at room temperature for 1-2 days, or in the fridge for up to 4 days.
The day after baking it becomes a little more dense and fudgy and the chocolate flavour intensifies. Honestly, I prefer it the day after baking!
For serving, a dusting of cocoa powder or icing sugar and a handful of fresh raspberries is all it really needs. You can also serve it with some whipped coconut cream or dairy free ice cream to cut through the richness.
Recipe FAQs
Completely normal! The torte will puff up beautifully in the oven and then sink quite a bit as it cools. This is part of what gives it that lovely crinkly top and dense, fudgy texture. Don’t worry if it looks dramatic, it’s supposed to!
Yes, and honestly it’s even better the next day. The chocolate flavour deepens and the texture becomes more fudgy. Just store it covered at room temperature or in the fridge and dust with cocoa powder right before serving.
A stand mixer just makes whipping the egg whites much easier, but a hand mixer works just as well. What’s important is that your bowl and beaters are completely clean and dry as any grease will prevent the whites from whipping up properly.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More chocolate recipes:
No-Bake Chocolate Tart (Vegan)
Dairy Free Chocolate Brownies
Vegan Chocolate Rose Cupcakes
Dark Chocolate Chunk Cookies
Flourless Chocolate Torte
Equipment
Ingredients
- 125 grams (½ cups) dairy free butter
- 225 grams (8 oz) dark chocolate
- 6 eggs seperated
- 120 grams (½ cup) white sugar/granulated sugar
- ½ teaspoon vanilla extract
- cocoa powder for serving (optional)
- fresh raspberries for serving (optional)
Instructions
- Preheat your oven to 180°C (350°F). Grease a round 23cm / 9-inch springform pan with oil spray and line the base with baking paper.
- lace the dairy free butter and dark chocolate into a medium heatproof bowl. Melt in the microwave in 30-second bursts, stirring well between each burst, until completely melted and silky smooth. Set aside to cool slightly.
- Fit your stand mixer with the whisk attachment. Add the egg whites to a clean, dry bowl and whisk until soft peaks form. Add the sugar and continue whisking until the mixture is glossy and holds firm peaks. Set aside.
- In a second bowl, using the paddle attachment of a stand mixer, beat the egg yolks and vanilla until they start to look a bit pale, then add in melted chocolate mixture and continue to beat until thick. Add in about a third of the egg whites and continue to beat to loosen the chocolate batter.
- Switch to the paddle attachment (or use a handheld mixer). In a separate bowl, beat the egg yolks and vanilla until they begin to look pale. Pour in the cooled chocolate mixture and beat until thick and well combined.
- Add about a third of the egg whites to the chocolate mixture and gently mix through by hand using a spatula to loosen the batter. Add the remaining egg whites and continue to gently fold through until no white streaks remain. Take your time here to keep the mixture light and airy.
- Pour the batter into the prepared pan and bake for 40–45 minutes, until the cake has puffed up high and the centre is set and no longer jiggles.
- The cake will puff up during baking and sink back down as it cools, this is completely normal! Allow the cake to cool completely in the pan before releasing the sides. Dust with cocoa powder and serve with fresh raspberries if desired.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in February 2020 and has been updated in 2026 with new photos and more helpful information. The recipe remains the same!
Linda says
Hi, the torte sounds lovely and just what I’m looking for in a gluten free dessert, but I can’t find what size springform tin you used, could you advise please? Many thanks
Sally says
Hi Linda, I used a 23cm springform pan. Hope you enjoy 🙂
Andrea says
I totally wouldn’t share this either! It’s too good! What a beautiful dessert.
Sally says
haha totally understandable!
Robyn says
This looks absolutely amazing – I LOVE flourless chocolate cakes, so light, but so rich and chocolatey! Yum!
Sally says
Thanks Robyn!
Sylvie says
Flourless chocolate cakes are probably one of my favourite dessert ever so I totally get Joey here… I wouldnt wanna share it with anyone haha!
Sally says
Haha I don’t really blame you – too good!