Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten-free flourless chocolate torte - featured image

Gluten-Free Flourless Chocolate Torte: 5-Ingredient Easy Dessert

  • Author: Lisa
  • Total Time: 3 hours
  • Yield: 8 servings 1x

Description

A rich, fudgy, naturally gluten-free chocolate torte that requires only five main ingredients. This easy-to-make dessert features a dramatic molten center and is served with a bright, homemade raspberry coulis.

Ingredients

Scale
  • 8 ounces high-quality dark chocolate (chopped)
  • 1/2 cup unsalted butter
  • 4 large eggs (room temperature, separated)
  • 1/2 cup granulated white sugar (divided)
  • 1/4 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder (optional)
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons water

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. Melt the chocolate and butter together in a microwave-safe bowl (in 30-second intervals) or using a double boiler until smooth. Set aside to cool slightly.
  3. Separate the eggs, placing whites in one clean, dry bowl and yolks in another.
  4. Beat the egg whites with half of the sugar (1/4 cup) until stiff peaks form.
  5. Beat the egg yolks with the salt and remaining sugar (1/4 cup) until pale and creamy.
  6. Stir the beaten egg yolks into the cooled chocolate-butter mixture.
  7. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites until just combined.
  8. Pour batter into the prepared pan and bake for 25-30 minutes, until edges are set but the center still jiggles slightly.
  9. Cool in the pan for 10 minutes, remove the springform ring, and cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.
  10. While the torte chills, combine raspberries, 2 tablespoons sugar, lemon juice, and water in a saucepan. Heat until berries break down and mixture thickens (5-7 minutes).
  11. Blend the raspberry mixture until smooth and strain through a fine-mesh sieve to remove seeds.
  12. Slice the chilled torte and drizzle with the raspberry coulis before serving.

Notes

Room temperature eggs are crucial for whipping the whites properly. Do not overmix the batter when folding in the egg whites to maintain airiness. The torte tastes better chilled overnight. If the coulis thickens in the fridge, add a splash of water or milk to thin it before serving.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28
  • Sodium: 55
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 35
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, flourless chocolate torte, raspberry coulis, easy dessert, dairy-free option, vegetarian, rich chocolate dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bymiarecipes.com/gluten-free-flourless-chocolate-torte-5-ingredient-easy-dessert/