Dairy Free Flourless Chocolate Torte

Total time1 hr 55 min

Prep time20 min

Cook time35 min

This torte is all about deep, glossy chocolate intensity — dark 70% cacao chocolate melted down until silky, then folded with a cloud of whipped eggs and sugar until the batter turns thick, pale, and ribbony before it darkens back into that signature fudgy color. Because there's no flour anywhere in the mix, the crumb bakes up dense and almost molten in the center, with that classic crackled top forming as it cools on the rack. A dusting of cocoa lines the pan instead of any breadcrumb or flour coating, so every slice releases clean from the springform ring. It's a rich, elegant dessert that slices beautifully once fully cooled, with a texture closer to a chocolate mousse than a traditional cake. Simple to finish with just a dusting of powdered sugar, it's an easy standout for a dairy free dessert table without feeling like you're missing anything. Few desserts deliver this much pure chocolate flavor from so short an ingredient list.

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
10 oz dark chocolate (70% cacao), roughly chopped
1 ¼ cups granulated sugar, divided
¼ tsp fine salt
1 tsp pure vanilla extract
6 large eggs, at room temperature

For the pan

1 tbsp unsweetened cocoa powder, for dusting

For serving

powdered sugar, for dusting (optional)
whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch springform pan, then dust with the cocoa powder, tapping out any excess.
2
Set a large heatproof bowl over a medium saucepan of barely simmering water, making sure the bowl does not touch the water. Add the butter and chopped chocolate and stir occasionally until both are fully melted and the mixture is smooth, about 5 minutes. Remove the bowl from the heat and whisk in 3/4 cup of the sugar, the salt, and the vanilla extract. Let the mixture cool for 10 minutes — it should feel warm but not hot to the touch.

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