Flourless Chocolate Torte


Flourless Chocolate Torte

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    Rich and decadent like a delicate fudge, a small slice of this flourless chocolate cake is all you need to get your fix.

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    Servings and Ingredients

    Serves 12
    1 c.Hy-Vee unsalted butter, cut into pieces, plus more for the pan
    ¼ c.Hy-Vee unsweetened cocoa powder, plus more for the pan
    1 ¼ c.heavy cream, divided
    8 oz.bittersweet chocolate, chopped
    5Hy-Vee large eggs
    1 c.Hy-Vee granulated sugar
    ½ c.crème fraiche or Hy-Vee sour cream
    ¼ c.Hy-Vee confectioners’ sugar, plus more for dusting

    Things To Grab


      1. Heat oven to 350 degrees. Butter a 9-inch springform pan and dust with cocoa powder.
      2. In a medium saucepan, heat 1 cup of butter with 1/4 cup of the heavy cream over medium-low heat until butter is melted. Add bittersweet chocolate and stir until melted and smooth; remove from heat.
      3. In a medium bowl, whisk together eggs, granulated sugar and 1/4 cup cocoa powder; whisk in bittersweet chocolate mixture.
      4. Transfer the batter to prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in pan for 1 hour. Run a knife around the edge of the cake before unmolding.
      5. Using an electric mixer, beat remaining 1 cup of heavy cream with crème fraiche and confectioners’ sugar until soft peaks form. Dust cake with confectioners’ sugar and serve with whipped cream.
      6. The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with confectioners’ sugar and whip the cream.

      Nutrition facts


      450 Calories per serving

      Amounts Per Serving

      • Total Fat: 37g
      • Cholesterol: 170mg
      • Sodium: 60mg
      • Total Carbohydrates: 31g
      • Protein: 5g

      Daily Values

      Vitamin A 20%
      Vitamin C 0%
      Iron 6%
      Calcium 4%

      Recipe Source:

      Hy-Vee Seasons Health 2011.