Paleo Flourless Chocolate Torte

Total time1 hr 55 min

Prep time20 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
Monty's Dairy Free Plant-Based Butter Original
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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!