BEST Flourless Chocolate Cake Recipe - Handle the Heat

Flourless Chocolate Cake

By Tessa Arias
February 1st, 2023

Flourless Chocolate Cake is the perfect recipe for any chocolate lover! Decadent and rich, this fudgy flourless chocolate cake is easy to make and will satisfy even the biggest chocolate craving. Simple yet elegant dessert!

Yield: 6 to 8 servings

Prep Time: 40 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Chocolaty without being positively overwhelming.
Texture: A cross between a brownie, cake, mousse, and a truffle!
Ease: Deceivingly easy.
Appearance: Super gourmet!
Pros: This is my go-to elevated easy dessert recipe for entertaining.
Cons: Everyone will demand you make this recipe!!!
Would I make this again? I’ve made this no less than 10 times in six months.

This Flourless Chocolate Cake might just be one of my most favorite recipes I’ve ever published.

And that’s saying something, since I’ve shared over 1,000 recipes. In fact, this was one of the FIRST recipes I ever shared way back in 2009.

It was in desperate need of improving. However, it wasn’t until a recent trip to La Jolla where Joe and I ate the most delightful flourless chocolate cake during a romantic dinner that I got the motivation to finally revamp this recipe.

This cake is truly a chocolate lover’s dream come true. Joe has requested it no less than 30 times since I finalized the recipe. I’ve honestly probably made it at least 10 times since.

This recipe for flourless chocolate cake is ultra rich, fudgy, and decadent in the best ways possible. You’ll also see this recipe called a flourless chocolate torte.

Serve it with fresh fruit and a scoop of vanilla ice cream for a delightful Valentine’s Day dessert. Make it for a special date night at home. This is also my go-to dessert for dinner parties and small groups!

You really can’t go wrong with this one.

How to Make Flourless Chocolate Cake

What Does Flourless Chocolate Cake Taste Like?

The beauty of a flourless chocolate cake is the texture! Think of it as sort of a grown-up version of a brownie. This cake tastes like a a mix between a brownie, cake, truffle, and mousse.  It’s silky smooth, decadent, and SO delicious! This is the perfect dessert to elevate your next dinner party.

Is Flourless Chocolate Cake Gluten Free? Is There a Difference Between Flourless and Gluten-Free?

Flourless does not always mean gluten-free. Gluten-free means no gluten – which is the protein that can be found in many other ingredients beyond flour. If you’re worried about serving someone who has celiac disease, you’ll want to check your ingredients to ensure the packaging states that it is gluten free and that your tools and equipment haven’t recently touched flour to be safe.

Ingredients for my Flourless Chocolate Cake Recipe:

  • Chocolate – I used semisweet chocolate chips. More on this below!
  • Butter – Always use unsalted butter in baking.
  • Sugars – Regular granulated sugar. Sugar does much more than simply sweeten your baked goods! Read more about the role of sugar in baking here.
  • Espresso powder – Optional. It’s super subtle and enhances the chocolate flavor.
  • Salt – I prefer to use fine sea salt instead of table salt, simply because I prefer the flavor. Learn more about the differences between types of salt here.
  • Vanilla extract – For flavor.
  • Eggs – Three whole eggs plus an additional egg yolk, for a fantastically fudgy texture. Eggs help provide the structure to this cake because there’s no flour. Be sure your eggs are at room temperature. Use large eggs, about 56 grams in shell.
  • Cocoa powder – I used Dutch-processed cocoa powder to achieve a deliciously decadent chocolate flavor and dark color for this chocolate cake. Learn about the differences between natural cocoa powder and Dutch-processed cocoa powder here. If you need to, you can use natural cocoa powder in this recipe instead.
  • Heavy whipping cream – chilled. More on that below.
  • Powdered sugar and berries – Optional, but it looks so pretty to decorate the baked and cooled cake with either, or both!

What Kind of Chocolate Should I Use?

I used Ghirardelli semisweet chocolate chips for this recipe, but you can use dark or bittersweet chocolate if you prefer. You can use chocolate chips, chocolate wafers, or chopped baking chocolate here. For a special occasion, I highly recommend using a good quality chocolate for this cake, such as Guittard or Callebaut, to give a really high-end, decadent flavor in the baked result.

What Cocoa Powder Should I Use?

There is no leavening agent in this cake so it’s not as important which cocoa is used. Personally, I recommend using Dutch-processed cocoa powder for the most beautifully rich chocolate flavor and color. Dutch-process typically has more fat content than grocery store natural cocoa powder for a richer and more moist texture. You can use a natural (unsweetened) cocoa powder instead, but I recommend using a high-fat natural cocoa powder wherever possible. Read more about cocoa powder here!

comparison of dutch process vs natural cocoa powder

How Do You Make Flourless Chocolate Cake?

  1. Melt the chocolate and butter. In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. You can also do this step in a double boiler on the stove, or in a heatproof bowl over a small saucepan, on medium-low heat, if you prefer.
  2. Add the sugar, espresso powder (if using), salt and vanilla. Whisk until combined. Let cool to room temperature.
  3. Add the eggs. Add in the eggs and yolk all at once, vigorously whisking until smooth.
  4. Mix in the cocoa powder. Whisk until just combined.
  5. Whip the heavy cream. Beat the cream to medium peaks. Be careful not to overbeat your cream here. You don’t want stiff peaks for this recipe.
    Tip: Although not pictured below, I love using my immersion blender with the whisk attachment on medium-high speed for this task. It’s not a lot of whipped cream, and I find it’s a much faster task using this tool, compared to my electric stand mixer. You can also use a handheld electric mixer fitted with the whisk attachment.
  6. Fold the whipped cream into the chocolate mixture. Using a rubber spatula, gently fold the whipped cream into the batter until combined.
  7. Pour into the prepared pan and bake. Bake at 350°F for about 25-30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
  8. Allow to cool completely. Place the pan on a wire rack. Once cooled, cover and refrigerate for at least 6 hours but preferably overnight for the most fudgy texture.
  9. Serve. Dust with powdered sugar or one of the alternative options below. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Top with sifted powdered sugar, whipped cream or a scoop of ice cream and a few fresh raspberries or strawberries. Best served chilled.

Recommended equipment:

What Kind of Baking Pan to Use for Flourless Chocolate Cake?

Use a light-colored 8-inch round cake pan for this recipe. Note that this recipe makes enough batter to fill the pan quite full, so use a 3-inch deep pan to ensure no overflow. My favorite brand of cake pan is Fat Daddio’s because they bake evenly and wash up easily. Don’t use a dark-colored or coated nonstick cake pan, or you may end up with dry or overbaked cake edges. I also don’t recommend using a larger pan, as your cake will be very thin.

How to Prepare Your Pan & Prevent the Cake From Sticking

This cake can be slightly challenging to get out of the pan if you don’t prepare the pan properly beforehand. Lightly grease the pan with nonstick cooking spray. I found that Pam nonstick spray worked best with this cake. Sprays like Baker’s Joy (which contains flour) didn’t allow the cake to grip to the sides of the pan, resulting in the edges folding over a bit.

Place a parchment paper round on the bottom of the pan and spray again. I highly recommend these baking parchment rounds, which have tabs to help you easily pull the baked cake from the pan without damaging or breaking the cake. I haven’t tested this cake in a springform pan, but that should work just fine, provided it’s also an 8-inch pan.

How Will I Know When The Cake is Baked?

Using a digital instant-read thermometer will help immensely to determine when your cake is fully baked. Test carefully, and try to test right in the center of your cake, as probing with the thermometer will leave a small hole. Testing in the middle will help preserve the appearance of the finished cake, as you can easily ensure your cut slices camouflage the hole left by the thermometer.

If you plan to present the cake in its entirety, pile a few berries or a fanned strawberry in the center, again to camouflage this hole.

If you don’t have a digital instant-read thermometer, bake until the cake has puffed up, the edges are set and have pulled away from the sides of the pan slightly, but the center is still slightly wobbly. Be careful not to overbake, as an overbaked flourless cake will result in a tough, unpleasant texture.

Why Does the Flourless Chocolate Cake Fall After Baking?

It’s perfectly normal for this cake to fall slightly as it cools. Remember, flour typically acts as the backbone structure support of cake recipes. Without it, some falling is unavoidable. I think it adds to the rustic charm of this type of cake! If your cake falls excessively, it’s likely from overmixing. Be sure to gently mix in the ingredients, particularly in the final few steps, and do not over-mix.

Do I Really Have to Wait to Eat This Cake?

Yes, but I promise it’ll be worth it in the end! This cake is delicate when warm. Leaving it plenty of time to cool completely in the tin, then a few hours in the fridge (preferably overnight) will allow the cake to set up. It’ll become more rich and fudgy as it chills!

Bonus: you can make this the day before a dinner party or event, and it will be ready to devour without having to make it the day-of!

Should I Decorate my Flourless Chocolate Cake? How to Serve Flourless Chocolate Cake:

Decoration-wise, I don’t think this cake needs anything more than a dusting of powdered sugar or cocoa powder and a couple berries. If you’re looking to elevate how you plate this elegant dessert, serve with a small piped rosette of whipped cream or a scoop of vanilla bean ice cream and a few fresh berries. Garnishing with fresh mint leaves feels gourmet too!

Feel free to add cooled chocolate ganache (the 1:1 ratio) to the top of the cake. Joe prefers it with ganache, I prefer it without or with just a small spoonful. You could also add a raspberry topping.

To slice, use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Feel free to top with garnishes after slicing, too.

Should a Flourless Chocolate Cake be Refrigerated?

Yes, that’ll keep it sturdy and fudgy.

How to Store Flourless Chocolate Cake:

Store in an airtight container in the fridge for up to 3 days.

Can You Freeze Flourless Chocolate Cake?

Yes! This cake freezes beautifully. Wrap the entire cake or slices of cake well in plastic wrap and place in an airtight container or a ziptop bag for up to two months. Thaw in the fridge for a few hours or overnight. Bonus: it tastes great frozen, too! Just note that any powdered sugar you dusted on top of the cake will likely absorb as it thaws; that’s okay – just re-dust with powdered sugar or cocoa powder before serving.

More Chocolate Dessert Recipes:

How to make
Flourless Chocolate Cake

Yield: 6 to 8 servings
Prep Time: 40 minutes
Cook Time: 25 minutes
Chill Time 6 hours
Total Time: 7 hours 5 minutes
Flourless Chocolate Cake is the perfect recipe for any chocolate lover! Decadent and rich, this fudgy flourless chocolate cake is easy to make and will satisfy even the biggest chocolate craving. Simple yet elegant dessert!


For the cake:

  • 1 ¼ cups (213 grams) semisweet chocolate chips
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon instant espresso powder, optional
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 3 large eggs plus 1 egg yolk
  • 1/2 cup (43 grams) Dutch-process cocoa
  • ½ cup (120 grams) heavy cream, chilled

For the topping:

  • Powdered sugar
  • Freshly whipped cream, vanilla ice cream, or 1:1 ganache (recipe here)
  • Fresh strawberries or raspberries


  1. Preheat the oven to 350°F. Lightly grease a light colored 8-inch round 3-inch deep cake pan with nonstick cooking spray.* Place a parchment round on the bottom of the pan and spray again.

  2. In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. Whisk in the sugar, espresso powder, salt, and vanilla. Let cool.

  3. Add in the eggs and yolk all at once, vigorously whisking until smooth. Whisk in the cocoa powder until just combined. Batter will be thick.

  4. In a small but deep bowl or measuring cup, use an electric mixer or immersion blender fitted with a whisk attachment to beat the heavy cream to medium peaks. Using a rubber spatula, gently fold the whipped cream into the batter until combined.

  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake the cake for about 25 to 30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.

  7. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly as it cools. Loosen the edges of the still-warm cake from the pan with a thin flexible knife or offset spatula so it unmolds easier when ready to serve. Let cool completely in the pan. Once cool, cover and refrigerate for at least 6 hours but preferably overnight. At this point, the cake can be kept covered in the fridge for up to 3 days as well as any leftovers.

  8. This cake is best served chilled. When ready to serve, remove the cake to a serving plate. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Place a spoonful of powdered sugar in a small fine mesh strainer and dust over each slice. Top with whipped cream or a scoop of ice cream and a few berries. Serve.

Recipe Video

Recipe Notes

* I found Pam nonstick spray to work the best for this cake. Sprays like Baker’s Joy didn’t allow the cake to grip to the sides of the pan, resulting in the edges folding over a bit.
Course : Dessert
Cuisine : American
Keyword : flourless chocolate cake, flourless chocolate cake recipe

This post was originally published in 2009 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Heather Heide — February 12, 2023 at 11:18 pm

    Rich but delicious

  2. #
    Cindy Wall — February 12, 2023 at 10:38 pm

    This is one of those easy but impressive and yummy desserts! Easy to follow instructions. I’ll be making this again tomorrow, in time for Valentine’s Day. I love the tip on using an immersion blender for the little bit of whipped cream needed to be folded into the batter. It’s soooo yummy! 🙂

  3. #
    Sylvie — February 12, 2023 at 8:11 pm

    Chocolatey, fudgy goodness! A hit with my family!

  4. #
    Laurie — February 12, 2023 at 6:20 pm

    I can’t believe how easy it was to make such a delicious dessert. I was worried because I had to use a 9 inch pan since I didn’t realize my 8 inch pans were only 2 inches high. It may be a little thinner, but it tastes amazing!

    • #
      Ambera — March 4, 2023 at 10:46 pm

      using a 9 inch pan how long did it take to bake?

  5. #
    Marilyn Rifkin — February 12, 2023 at 5:23 pm

    This is an amazing dessert! The recipe was easy to follow and the hardest part was having to wait while it chilled. Perfect for any occasion or just for fun. Will definitely make it again!

  6. #
    Ashley — February 12, 2023 at 4:02 pm

    Very easy to make, tastes fudgy and creamy and so addictive!

  7. #
    Lisa Ash — February 12, 2023 at 3:54 pm

    This is so good! It really reminds me almost of a brownie. Everyone enjoyed it so much!

  8. #
    Marguerite — February 12, 2023 at 2:58 pm

    Surprisingly easy to make, consistancy and chocolaty like a brownie . My family enjoyed it with freshly whipped cream on top!

  9. #
    Tamara — February 12, 2023 at 1:34 pm


  10. #
    Rachel — February 12, 2023 at 12:52 pm

    The fudgiest chocolate cake of my dreams! Super easy to make and easy to follow instructions, and the chilling time is 100% necessary and worth the wait.

  11. #
    Joanna Glud — February 12, 2023 at 3:25 am

    OMG, this was so good!!! This was my first time making a flourless cake and it exceeded my expectations. I served it for dessert for a dinner I had and served it with French Vanilla Ice Cream. EVERYONE raved about it!! It was so chocolatey, fudgy and very velvety. Will definitely be making it a lot!!!

  12. #
    Alexandra Cubrilo — February 12, 2023 at 1:45 am

    So fudgy, so tasty, and so easy to make. Fabulous recipe

  13. #
    Susan Van Noy — February 11, 2023 at 4:44 pm

    My cake pan is 8 x 2 , will I have a problem?

    • #
      Kiersten @ Handle the Heat — February 13, 2023 at 1:11 pm

      Hi Susan! That should be fine , but we recommend placing an additional baking sheet underneath the pan, just in case it overflows a little. Let us know what you think once you’ve given this cake a try 🙂

  14. #
    Jessica Kokoszki — February 11, 2023 at 3:29 pm

    Great recipe! It’s for medium skill.

  15. #
    Rabia Khan — February 11, 2023 at 7:10 am

    your are always my mentor in most of the baking recipes. i have already tried your this recipe of flourless chocolate cake and it has a great taste and texture.

  16. #
    Lucille — February 10, 2023 at 7:57 pm

    Deliciously chocolate cake with a silky texture. The perfect ending to a special dinner. Easy recipe sure to impress

  17. #
    Dennett Clarke — February 10, 2023 at 6:30 pm

    Such a great recipe. Easy to follow and by far the best flourless cake I’ve ever had! It’s amazing

    • #
      Kiersten @ Handle the Heat — February 13, 2023 at 1:17 pm

      Wow, what a compliment! So glad you enjoyed this cake so much, Dennett!

  18. #
    Beryl — February 10, 2023 at 2:54 pm

    I had to cook it 45 minutes to get the centre to 220 degrees. I have eaten any yet but I’m keeping my fingers crossed that it isn’t tough

  19. #
    Cathy Tolbert — February 9, 2023 at 12:06 pm

    Not at all difficult to make, but turned out looking like an elegant dessert. And so very chocolatey!

  20. #
    Susie Ryan — February 8, 2023 at 4:00 pm

    Love this cake! Cant wait to make it again

  21. #
    Tracy — February 8, 2023 at 2:31 pm

    I will be making this on repeat! It turned out amazing. I added some chocolate ganache (very good) and next time will try it with raspberries or raspberry sauce

    • #
      Kiersten @ Handle the Heat — February 10, 2023 at 8:47 am

      Yay! So amazing to hear that, Tracy! 🙂

  22. #
    Emilie T. — February 8, 2023 at 10:47 am

    The recipe is easy to follow and requires ingredients that you probably already have at home, which is always a bonus! It’s is VERY chocolatey, so I would recommend that you make this recipe if you love chocolate as much as me!

  23. #
    Katherine — February 7, 2023 at 4:49 pm

    Amazing! So fudgy and delicious. The recipe was easy to follow and turned out great! I will definitely be making this again. One warning, it is dangerous to have in your fridge.

  24. #
    Kelly Kardos — February 7, 2023 at 3:56 pm

    This cake is to die for!!!!! It is so easy so easy and will be my flourless go to cake

  25. #
    Shea — February 6, 2023 at 9:07 pm

    This is one of the most decadent desserts I’ve ever made. I’ve made it twice now and it turned out perfect both times!

  26. #
    Elizabeth — February 6, 2023 at 6:31 pm

    Easy to follow directions. The cake was rich and chocolatey and tasted wonderful.

  27. #
    Emily Larsen — February 6, 2023 at 12:09 pm

    Delicious and luxurious! Deep chocolate flavor but not overly rich. This cake is not that complicated to make but would impress at a dinner party. The hardest part is waiting for it to chill!

  28. #
    Amanda — February 6, 2023 at 8:17 am

    How does this cake go about rising? Or is it not supposed to rise all that much?

    • #
      Kiersten @ Handle the Heat — February 6, 2023 at 2:37 pm

      Hi Amanda! Flourless chocolate cake doesn’t typically contain a leavener, unlike most regular cakes! This cake is supposed to be heavy, dense and decadent – similar to a truffle or a really fudgy brownie in texture. The whipped cream that is incorporated will encourage some lift, as will the eggs, but this type of cake will rise in the oven, then fall slightly as it cools. I hope that helps! Let us know what you think once you’ve given this cake a try 🙂

      • #
        Amanda — February 7, 2023 at 5:19 am

        Thank you for clarifying, Is it possible to put 1/2 teaspoon of baking powder in it to encourage a little more lift? Or would that mess up the recipe?

        • #
          Kiersten @ Handle the Heat — February 8, 2023 at 12:52 pm

          Hi Amanda! No problem! We haven’t tried that, as flourless chocolate cakes are supposed to be fairly dense and thick (like a really rich brownie), but you could certainly give that a try! Let us know how it goes 🙂

  29. #
    Katharina — February 5, 2023 at 8:05 am

    So full of chocolate flavour – wow

  30. #
    Lenny Shepherd — February 5, 2023 at 5:00 am

    Very rich and decedent! the espresso powder is a nice touch as well!

  31. #
    Kristine — February 5, 2023 at 3:10 am

    Deliciously rich cake. Really easy recipe to follow with fantastic results. Definitely a cake to share with someone special!

  32. #
    Katherine — February 4, 2023 at 7:31 pm

    How do you remove the cake from the pan? Do you just invert it like a layer cake?

    • #
      Kiersten @ Handle the Heat — February 6, 2023 at 2:29 pm

      Hi Katherine! Yes, you can remove the cake from the tin that way (after it has chilled in the fridge and firmed up, per the instructions) or use these parchment pre-cut rounds with tabs to more easily lift the cake out of the pan. Either way will work fine 🙂 Happy baking!

  33. #
    Julie — February 4, 2023 at 5:11 pm

    This cake is so decadent and so delicious!!

  34. #
    Esmeralda — February 4, 2023 at 2:22 pm

    This cake was perfect and this recipe came in the right time for my husband’s birthday. He loved it! It was mouth watering. The texture melts in your mouth, it’s not too rich and it looks hard but once you bite in it’s so creamy. I will make it again.

  35. #
    Crissey Cameron — February 4, 2023 at 10:54 am

    Even though I made a few mistakes while throwing this together, it still turned out beautiful. It’s rich and so creamy!

  36. #
    Maggie — February 4, 2023 at 5:14 am

    This is so easy and delicious! I made mine in an 8-in square baking pan and it was perfect.

  37. #
    Amy R — February 3, 2023 at 6:20 pm

    Rich, decadent and super easy to make! Will be making it again for company! Thanks!

  38. #
    Cayla — February 2, 2023 at 6:50 pm

    I was in Sedona a few weeks ago (yes when it was freezing cold and snowing, but made the most of it!) and my mom and I had some delicious flourless chocolate cake. My mom said, “you have a new baking challenge now!”. THEN you posted the Feb 2023 baking challenge and before I’m out of town for a bit I knew I had to try it out! I can definitely improve, but it is absolutely delicious and takes us right back to one of our favorite places in the country! Thank you!!!

    • #
      Kiersten @ Handle the Heat — February 3, 2023 at 10:08 am

      So excited to hear that you enjoyed this, Cayla! Sounds like it was meant to be that you made this recipe right after your trip 🙂 (and isn’t Sedona SO beautiful!?)

  39. #
    Erica Holm — February 2, 2023 at 1:52 pm

    This cake is very tasty and super fudgy! I highly recommend it, especially since it’s a really easy recipe!

  40. #
    Julie — February 2, 2023 at 7:14 am

    If you’re looking for something to impress company or just in the mood for a decadent dessert, look no further. This flourless chocolate cake is easy and quick to put together. A small piece is all you need as this is rich, no icing required.

    • #
      Kiersten @ Handle the Heat — February 2, 2023 at 10:48 am

      So glad to hear that you enjoyed this cake, Julie!! Thanks so much for letting us know 🙂

  41. #
    Laine Boyd — October 3, 2019 at 10:47 am

    Somehow, during our move, I LOST my Williams Sonoma Dessert cookbook. Go figure. All the other cookbooks arrived just fine. I am so happy to find this on your site!!! This is by far, the very best flourless chocolate torte ever. I have tried several different recipes, and while most were good, this literally takes the cake! I make it exactly as written – it’s one of the few recipes I don’t change. Mine looks pretty much like the one on the cover of the cookbook. Be sure to use really good quality chocolate. Don’t skimp on quality ingredients. This cake deserves the best you have to give it! Don’t be fooled by the small size – it’s very rich, so you’ll get more pieces.

  42. #
    Jeanne — February 12, 2016 at 9:08 am

    [Your code is showing:
    “This Flourless Chocolate Torte is delicious and far from being the typical, boring cake! [caption id="" align="aligncenter" width="500"] Flourless Chocolate Torte[/caption] I’ve been wanting to make a flourless chocolate cake…”]

    This recipe looks wonderful – I’m trying to reduce my simple carb intake, thank you!

  43. #
    Magui — December 30, 2013 at 7:42 pm

    Hi, i want to ask because i’m translating this recipe for my aunt, i get confused with the temperature, it is in Centigrades or in Farenheit? Thank you!

    • #
      Tessa — January 3, 2014 at 9:17 am

      All the temperatures on this site are in Fahrenheit

  44. #
    Brandon — August 1, 2013 at 8:49 pm

    My favorite way to separate eggs: I learned by way of Youtube to use an empty disposable water bottle; squeeze it a bit and set the open mouth of the bottle against the yolk of the egg after cracking it into a bowl. The yolk slips into the bottle so easily. It works so well and can be done after several eggs are in the bowl. I had fun doing it over and over. It is amazing. Unless it is just one egg, I use this method as much for how well it works as for the amusement of it.

  45. #
    Anonymous — May 9, 2010 at 12:38 am

    great cake recipe 🙂 thanks for sharing this!

  46. #
    Anonymous — August 14, 2009 at 5:44 am

    yeah! I think I will stick to the old way, yuk, slimy egg in between fingers I am obviously not a chef xxx Rete xxx

  47. #
    Tessa — May 19, 2009 at 3:26 am

    Thanks for the advice, Nick! I’ve seen people use that technique before but the thought of gooey slimy raw eggs going through the my fingers freaks me out haha. I’ll have to get over it though! This way sounds better.

    • #
      Phyllis — August 6, 2015 at 5:32 am

      Well I have to comment on the egg separating,the only way I was taught by my mom the desert queen was to crack egg and put into palm of hand.There are so many gadgets nowadays,who wants to put the slimey egg into hand exceexcept us old fashioned ppl.LOL

  48. #
    nick — May 13, 2009 at 2:57 pm

    This is one of my favorite desserts, so decadent.

    Some advice: I used to separate my eggs the way you describe above. The main problems encountered here are 1) you will occasionally puncture the yolk with sharp edges of the cracked shell, 2) it is slow.
    I've found the “professional” way is easier and much quicker. After you crack the egg pour the whole thing into your palm and let gravity move the egg down to your slightly spread open fingers (not far enough for a yolk to pass). The white will fall through and you'll be left with only the yolk in your hand.

    G/L cracking them 2 at a time with (1 in each hand) so you can go through a dozen in < a minute. I still can't do this trick yet! 🙂

  49. #
    Tessa — May 13, 2009 at 4:09 am

    With separating the eggs, just make sure you think about what you’re going to do first. I simply crack the egg, break the shell in 2 halves, and transer the yolk from half to half until all the white falls out into a bowl underneath. Have bowls ready and a good edge to crack the eggs well. Visualize what you’re going to do with your hands and what is going to go in what bowls. I’d recommend searching youtube videos for a better description.

    I used Ghirardelli brand chocolate because its available at most stores (in American at least)and still affordable. However, if you’re willing to spend some money: Scharffen Berger, Valrhona, and Callebaut are top notch baking chocolate brands. Whatever brand you buy, just make sure it contains 65-75% chocolate liquor, which should be labeled on the packaging. Let me know if you have anymore questions!

  50. #
    Tessa — May 13, 2009 at 4:08 am

    This comment has been removed by the author.

  51. #
    Natalie — May 12, 2009 at 2:05 pm

    I’m going to attempt this, it looks delicious and I have never had chocolate torte before! This may be a really dumb question, but is there any particular trick to seperate egg whites/yolk?
    Also, what brand of chocolate did you use/ reccommend?

  52. #
    Tessa — May 10, 2009 at 3:23 pm

    Thank you Carmen!!

  53. #
    Carmen — May 10, 2009 at 4:48 am

    That. looks. absolutely. delicious!! So could do with a slice of that right now!

  54. #
    Tessa — May 7, 2009 at 1:09 pm

    Thank you Emily! There’s only one piece left now!! 🙁

  55. #
    Emily — May 7, 2009 at 6:32 am

    Wow, I dunno, this torte looks amazing! Geeez. I wish I had some right now.

  56. #
    Tessa — May 6, 2009 at 1:35 pm

    Thank you Jennifer and Jessica!!

  57. #
    Jessica — May 6, 2009 at 1:07 pm

    Welcome to blogging and CEiMB! Your recipes look great and photos too.

  58. #
    Jennifer — May 6, 2009 at 9:23 am

    Tessa, your cake is beautiful!!! I can give up flour any day for chocolate cakes and tortes alike! Well done! Ive never had it with a chocolate glaze either!

  59. #
    Tessa — May 5, 2009 at 7:21 pm

    I remember that! You had some problems in the kitchen too, not your fault though! Guys…

    Yeah the glaze made it super rich, I was considering making a raspberry sauce instead but my raspberries went bad!

  60. #
    Sara — May 5, 2009 at 3:22 pm

    Yum! I also just made a flourless chocolate cake last month. They are sooo good. And you made a chocolate glaze on top of it – sounds so rich.

1 2 3 4

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed