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Flourless Chocolate Torte

No need to go out for dessert. Make this restaurant-quality treat today and enjoy it after tomorrow's dinner.

Flourless Chocolate Torte


  • 4 eggs
  • 1 cup sugar
  • pinch salt
  • 2 cups chocolate morsels
  • 1 cup heavy cream
  • 1 stick butter, cubed
  • 1 teaspoon orange zest (optional)


  1. Preheat oven to 350-degrees. Spray 8x8” pan with pan buddy, dust with corn starch. Cut parchment paper to fit inside pan with some over-hang. Spray parchment and dust with cornstarch.
  2. In a large mixing bowl, combine eggs, sugar and salt. Whisk to combine. Set aside
  3. In a large sauce pot, scald heavy cream and slowly whisk in chocolate morsels over low heat. Remove from heat and whisk in orange zest and butter, a little at a time.
  4. Use hot cream and chocolate to temper the egg/sugar mix. (Add cream little by little, whisking constantly, to slowly heat up the eggs. Be careful with this step or you'll get scrambled eggs!)
  5. Pour mixture into the lined pan. Bake at 350-degrees for 1 to 1 ½ hours, until edges begin to set. The middle of the cake will still be loose. Cool at room temperature for 2 hours and refrigerate overnight.

Don’t Forget The Ganache

For this, you’ll need an additional one cup of heavy cream, 2-3 cups of bittersweet chocolate chips and a teaspoon of orange zest.

  1. After your cake has chilled overnight, invert it onto parchment lined sheet tray. It should fall out easily.
  2. Then, just as with the cake, scald your cream. Turn the heat to low and whisk the chocolate chips into the cream. Add your zest while the mixture is still warm.
  3. Allow the ganache to cool a bit, and then slowly pour it over the inverted cake, using a spatula to spread it evenly.
  4. Chill the finished dessert at room temperature for an hour. If you have leftover cake (heaven forbid), store it in the refrigerator overnight.

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