This flourless rich creamy torte is great with sliced strawberries and whip cream. Can be stored 2 weeks refrigerated. Do not freeze.

Gallery

Recipe Summary

prep:
15 mins
cook:
17 mins
additional:
3 hrs 45 mins
total:
4 hrs 17 mins
Servings:
16
Yield:
1 9-inch cake
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chocolate chips and butter in a large microwave-safe bowl on the Defrost setting for 1 minute. Stir and continue heating in microwave until completely melted, 1 to 2 minutes more.

    Advertisement
  • Fill a 12-inch baking pan with 1 inch of water and place water bath in the oven. Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch springform pan and line with buttered parchment paper. Wrap the outside of springform pan with aluminum foil.

  • Set a large bowl over a pot of simmering water over medium-low heat; cook and stir eggs in the large bowl just until warm to the touch. Remove from heat and beat using an electric mixer until triple the volume and soft peaks form, about 5 minutes.

  • Fold 1/2 of the eggs into chocolate mixture using a rubber spatula until almost incorporated. Fold in the remaining eggs just until blended. Pour mixture into the prepared springform pan. Place springform pan in the water bath in the oven.

  • Bake in the preheated oven for 5 minutes. Cover pan loosely with aluminum foil and bake 10 minutes more. Cool on a wire rack for 45 minutes. Cover with plastic wrap and refrigerate, 3 hours to overnight.

Nutrition Facts

254 calories; protein 3.6g; carbohydrates 16.7g; fat 21.2g; cholesterol 100.3mg; sodium 110.9mg. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2015
YUMMY! Very rich so a small piece does it (but my tastebuds and mind have to be contained!) I will keep this for special decadence desserts. I try to avoid flour and this recipe does that. Read More
(4)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2015
YUMMY! Very rich so a small piece does it (but my tastebuds and mind have to be contained!) I will keep this for special decadence desserts. I try to avoid flour and this recipe does that. Read More
(4)
Rating: 5 stars
02/14/2018
Only bake for the total of 15 minutes as indicated. The torte will firm up as it cools. Over baking will result in a dry torte. Read More
(2)
Rating: 5 stars
02/03/2016
Made this torte and was the easiest receipe. Might try with milk chocolate next time. Read More
(1)
Advertisement
Rating: 4 stars
05/28/2016
I will make it again for a large function because this is a lot of chocolate for a family of 4! Very very rich as another reviewer mentioned so it will feed a LOT of ppl sliced thinly. And it was very easy to make!!! Read More
Rating: 5 stars
04/29/2020
Easy, few ingredients and delicious. I followed instructions and it came out perfect. I refrigerated it overnight and let it sit for about 10-15 minutes before serving and it sliced easily/clean and everyone loved it, even our friends daughter who doesn’t like much of anything. Read More
Rating: 5 stars
12/28/2018
The torte came out perfect. Since I couldn t find my spring pan I used a low sided 9 round and cut parchment paper to fit the bottom and a strip for around the inside of the pan. I followed the advice of another reviewer to make sure I didn t bake for more than the total 15 minutes. Made all the difference from the first time I made. The parchment on the sides made for nice smooth side and the edges didn t crumble. Great recipe! My guests loved it! Read More
Advertisement
Rating: 5 stars
06/05/2020
I made this as my daughter’s birthday cake because she is gluten intolerant. She loved it and said it was better than a chocolate torte we purchased at s local bakery! One caution I would give is to break all 6 eggs in a bowl BEFORE putting the bowl above the simmering water. I made the mistake of breaking each egg into the bowl as it was already over the water, and it was very hot. My first egg actually started to cook! I have a springform pan with a glass bottom, so the cake doesn’t have to be transferred to a plate; therefore, I didn’t follow the recipe for lining the pan. Read More
Rating: 5 stars
02/11/2018
I made this for my daughter's birthday as she is gluten intolerant. She says it is her new favorite cake. I did find that t has to bake a lot longer than indicated(the recipe says 5 minutes uncovered then 10 minutes covered). It has to bake for more like 40 minutes. Read More
Advertisement