Chocolate and Coconut Flourless Torte
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 desserts (gluten-free) ready in about 45 minutes layers chopped bittersweet chocolate, (1 stick) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chocolate and Coconut Flourless Torte take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate and Coconut Flourless Torte?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate and Coconut Flourless Torte?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate and Coconut Flourless Torte for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chocolate and Coconut Flourless Torte gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
