Decadent Chocolate Flourless 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, fudgy chocolate torte with a silky smooth texture, made without flour for a luxurious dessert that's surprisingly simple to prepare. This French-inspired recipe, ready in about 45 minutes, layers dark chocolate, unsalted butter, 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Step 2: Melt 8 oz chopped dark chocolate and 1/2 cup butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
  3. Step 3: In a large bowl, beat egg yolks with 1/4 cup sugar until pale and thick (about 3 minutes). Stir in 1/4 cup cocoa powder and 1 tsp vanilla extract until combined. Gradually fold in melted chocolate mixture until fully incorporated.
  4. Step 4: In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold egg white mixture into chocolate batter in two additions until no streaks remain.
  5. Step 5: Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes until edges are set but center is slightly jiggly. Cool in pan for 1 hour, then refrigerate for at least 4 hours before serving.

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