Flourless Chocolate Torte

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.

Course Dessert

Cuisine Australian

Dietary & Allergen Dairy Free, Gluten free, Nut Free, Soy Free

Prep Time 15

Cook Time 40

Total Time 55

Servings serves

Calories 296kcal

Author Sally

Equipment

Ingredients

125 grams dairy free butter
225 grams dark chocolate
6 eggs seperated
120 grams white sugar/granulated sugar
½ teaspoon vanilla extract
cocoa powder for serving (optional)
fresh raspberries for serving (optional)

US Customary - Metric

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

Storage Instructions: This cake can be stored at room temperature for 1-2 days, and in the fridge for up to 4 days. The day after baking you will find it starts to get a little more dense and fudgy, but this is still really delicious.

Nutrition