Rich, dense, and impossibly fudgy, this torte builds all of its structure from melted dark chocolate and butter, folded together with a mountain of airy whipped eggs until the batter turns glossy and thick. A light dusting of cocoa powder lines the springform pan before baking, giving the edges a deep, bittersweet crust, while a touch of vanilla rounds out the flavor underneath. Baked low and slow, the center stays lusciously soft with just a gentle wobble, then settles into a dense, brownie-like crumb as it cools and the top cracks the way a good flourless torte should. Finish each slice with a dusting of powdered sugar and a spoonful of whipped cream for a dessert rich enough to stand entirely on its own. It's a great pick to keep in your gluten free dessert rotation, especially when you want something that looks and tastes like a bakery showstopper with minimal fuss.
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Learn more →10 servings
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.
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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