Chocolate Bar-Style Flourless Chocolate Torte

By AislePrompt Editorial · ·

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 flourless chocolate torte with a glossy ganache glaze, inspired by the decadent chocolate desserts of Jacksonville’s Chocolate Bar. This French-inspired recipe, ready in about 48 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 490 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: 20 min Cook: 28 min Serves 8 French cuisine 490 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease and line an 8-inch springform pan with parchment paper.
  2. Step 2: In a heatproof bowl set over simmering water, melt 225 g chopped bittersweet chocolate with 170 g unsalted butter, stirring until smooth and glossy; remove from heat.
  3. Step 3: Whisk 200 g granulated sugar into the chocolate mixture until combined.
  4. Step 4: Add 4 large eggs one at a time, whisking vigorously after each addition until fully incorporated.
  5. Step 5: Stir in 2 tbsp unsweetened cocoa powder and 1 tsp vanilla extract until smooth.
  6. Step 6: Pour batter into prepared pan and bake for 25-28 minutes until the edges are set but center still slightly soft.
  7. Step 7: Remove cake from oven and cool in pan for 15 minutes, then transfer to a wire rack.
  8. Step 8: For ganache, heat 120 ml heavy cream in a small saucepan over medium heat until simmering; pour over 100 g chopped dark chocolate in a bowl and let sit 2 minutes, then stir until smooth.
  9. Step 9: Pour ganache evenly over cooled torte and let set at room temperature for 1 hour before serving. Dust with cocoa powder if desired.

Related recipes