Chocolate Bar-Inspired Flourless Chocolate Torte

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

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 dense, rich flourless chocolate torte capturing the intense chocolate flavor reminiscent of artisan chocolate bars from Jacksonville. This French-inspired recipe, ready in about 40 minutes, layers unsalted butter, granulated sugar, large eggs 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 380 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: 25 min Serves 8 French cuisine 380 cal/serving

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Ingredients

8 oz bittersweet chocolate (70% cacao), chopped
1/2 cup unsalted butter
3/4 cup granulated sugar
4 large eggs
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 375°F. Grease an 8-inch springform pan and line the bottom with parchment paper.
Step 2: In a heatproof bowl set over simmering water, melt 8 oz chopped bittersweet chocolate with 1/2 cup unsalted butter, stirring until smooth and glossy.
Step 3: Remove from heat and whisk in 3/4 cup granulated sugar until dissolved.
Step 4: Add 4 large eggs one at a time, whisking thoroughly after each addition until the mixture is smooth.
Step 5: Sift 1/4 cup unsweetened cocoa powder and 1/4 tsp salt into the chocolate mixture, then stir in 1 tsp vanilla extract until fully combined.
Step 6: Pour batter into the prepared pan and bake for 25 minutes, or until the center is just set but still moist.
Step 7: Allow the torte to cool completely in the pan on a wire rack before removing and serving.