Chocolate and Coconut Flourless Torte

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, dense chocolate torte made without flour, using coconut and almond meal for a gluten-free indulgence topped with toasted coconut flakes. This French-inspired recipe (gluten-free), ready in about 45 minutes, layers bittersweet chocolate, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 8 French cuisine 350 cal/serving

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Ingredients

8 oz, chopped bittersweet chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
4, room temperature large eggs
1/4 cup unsweetened shredded coconut
1/4 cup almond meal
1 tsp vanilla extract
1/4 cup for topping toasted coconut flakes

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Instructions

Step 1: Preheat oven to 350°F. Butter an 8-inch springform pan and line the bottom with parchment paper.
Step 2: In a heatproof bowl over simmering water, melt 8 oz chopped bittersweet chocolate with 1/2 cup unsalted butter, stirring until smooth. Remove from heat.
Step 3: Whisk in 3/4 cup granulated sugar until fully incorporated.
Step 4: Add 4 large eggs one at a time, whisking vigorously after each addition until mixture is glossy.
Step 5: Fold in 1/4 cup unsweetened shredded coconut, 1/4 cup almond meal, and 1 tsp vanilla extract gently until just combined.
Step 6: Pour batter into prepared pan and smooth the top.
Step 7: Bake for 25-30 minutes until the center is set but still slightly soft.
Step 8: Let cool completely in the pan, then remove the springform ring.
Step 9: Sprinkle 1/4 cup toasted coconut flakes evenly over the top before slicing and serving.