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Gluten Free Flourless Espresso Chocolate Torte

Gluten Free Flourless Espresso Chocolate Torte

This gluten free espresso chocolate torte is rich, fudgy, and incredibly elegant. Perfect for impressing guests with minimal effort.
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Equipment

  • 9-inch springform pan
  • double boiler

Ingredients

  • 10 oz Bittersweet Chocolate, chopped
  • 3/4 cup Unsalted Butter, cubed
  • 1 cup Granulated Sugar
  • 5 large Eggs
  • 1/4 cup Cocoa Powder
  • 2 tbsp Instant Espresso Powder
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 cup Heavy Whipping Cream
  • 2 tbsp Powdered Sugar
  • Cocoa Powder, for dusting
  • Flaky Sea Salt, for finishing

Instructions

  • Preheat your oven to 325 F. Grease a 9-inch springform pan, line the bottom with parchment paper, and grease the parchment. Wrap the outside bottom of the pan with foil to prevent any leaks.
  • Melt the chopped chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until completely smooth. Remove from heat and let cool for 5 minutes.
  • Whisk the granulated sugar, eggs, cocoa powder, espresso powder, vanilla, and salt together in a large bowl until well combined and slightly frothy, about 1 minute.
  • Pour the melted chocolate mixture into the egg mixture and whisk slowly until completely combined and the batter is glossy and uniform. Do not whip aggressively. Pour into the prepared springform pan.
  • Bake for 35 to 40 minutes until the top is set and has a thin, slightly crackled crust. The center should still have a very slight jiggle, similar to a custard. It will firm up as it cools. Do not overbake or the torte will be dry.
  • Let the torte cool completely in the pan on a wire rack. It will sink slightly in the center, which is normal. Once cool, refrigerate for at least 2 hours for the richest, fudgiest texture.
  • Remove the springform ring. Whip the heavy cream with the powdered sugar until soft peaks form. Dust the top of the torte with cocoa powder, finish with a sprinkle of flaky sea salt, and serve each slice with a generous dollop of the whipped cream.
Course: Dessert
Cuisine: French
Keyword: espresso torte, flourless chocolate cake, fudgy dessert, gluten-free
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 31g | Protein: 5g | Fat: 28g
Calories: 400kcal
Cost: $15