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Decadent Gluten-Free Flourless Chocolate Torte

A rich, two-layered slice of flourless chocolate torte dusted generously with cocoa powder, sitting on a white plate.
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Make this rich, fudgy flourless chocolate torte. It is naturally gluten-free and uses simple ingredients for an elegant dessert perfect for any celebration.

Ingredients

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  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Cocoa powder or powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir until completely melted and smooth. Remove from heat and let cool slightly.
  3. In a separate medium bowl, whisk the egg yolks with half of the granulated sugar (1/4 cup) until the mixture is pale yellow and slightly thickened. Stir in the vanilla extract.
  4. Gently fold the slightly cooled melted chocolate mixture into the egg yolk mixture until just combined.
  5. In a clean, dry bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff, glossy peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture. Stop folding when no white streaks remain.
  7. Pour the batter into the prepared springform pan.
  8. Bake for 30 to 35 minutes. The edges will look set, but the center will still be soft and slightly jiggly.
  9. Let the torte cool completely in the pan on a wire rack. The center will sink as it cools, which is normal for this type of cake.
  10. Once cool, carefully remove the sides of the springform pan. Dust the top generously with cocoa powder or powdered sugar before slicing and serving.

Notes

  • For a fudgier texture, chill the torte for at least 4 hours or overnight before serving.
  • Serve with fresh raspberries or a dollop of unsweetened whipped cream.
  • This torte can be made up to 2 days ahead and stored covered in the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/flourless-chocolate-torte-easy-gluten-free-recipe/