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Flourless Chocolate Torte recipe

This is one of my “signature” desserts. I get requests for it ALL the time. I like to make it because it is quite easy: just 3 or 4 ingredients that can be put together rather quickly. It can be made ahead and refrigerated for several days or frozen for several weeks. And it never fails to impress–I LOVE that kind of dessert! It is best served at room temperature–the texture is much more wonderful: melt-in-your-mouth.

With THANKS to Cook’s Illustrated magazine for the original inspiration for this recipe. I love Cook’s Illustrated because it always tries all the possible ways to make a recipe and then publishes only the best results, so the recipes are always foolproof and wonderful. I have only made a few modifications of my own over the many years of making this recipe.

Please be sure to check out the photo posts (in the archives) that go along with this recipe showing the step-by-step visuals.

Flourless Chocolate Torte
By Pastry Chef Laura Robertson-Boyd


8 large eggs
1 pound (16 oz.) bittersweet or semi-sweet chocolate chips
½ pound (2 sticks) unsalted butter (cold), cut into ½-inch chunks
¼ Cup strong coffee or liqueur (optional)

Confectioner’s sugar for decoration (optional)


  1. Adjust oven rack to lower middle position and preheat oven to 325 degrees. Line bottom of an 8-inch cake pan with parchment paper and spray inside of cake pan with pan spray. Set cake pan inside of a large roasting pan. Bring a kettle of water to boil. [Note: this can also be made in an 8-inch springform pan. If doing so, wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.]
  2. Melt chocolate and butter (adding coffee or liqueur, if using) in large stainless steel bowl set over a pot of barely simmering water until smooth and very warm (about 115 degrees), stirring occasionally. Remove from heat and allow to cool slightly.
  3. While the chocolate is melting, beat eggs with electric mixer using the whip attachment on medium-high speed until volume doubles, about 5 minutes.
  4. Fold 1/3 of egg foam into chocolate mixture using a large rubber spatula until only a few streaks are visible. Fold in half of remaining foam and repeat. Then fold in the last of the egg foam and stir until mixture is completely homogenous.
  5. Pour batter into prepared pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about half-way up side of pan. Bake until torte has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and a thermometer inserted in the center registers 140 degrees—about 22 to 25 minutes. Remove cake pan from water bath and set on wire rack to cool. Cool to room temperature, then cover tightly with plastic wrap and refrigerate overnight to mellow.
  6. About 30 minutes prior to serving, warm cake pan slightly and invert torte onto a plate. Peel parchment paper off bottom of torte and turn torte right-side-up onto serving platter. Dust with confectioner’s sugar to decorate.

Serves 12.

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