BVC Eats: Easiest ever flourless chocolate torte

choc chips 60 GhirardelliI got into flourless chocolate torte when I started the no-carb paleo diet for the twentieth time. Oh, the cravings. I’d had flourless chocolate torte before and loved it, but it was always loaded with sugar.

This is not sugar-free, but it’s darned close. The chips have carbs, and you add half a cup more sugar, but that’s it.

The secret is the butter and eggs. Together they create something incredibly light yet buttery. OMG good.


eggs1 bag dark chocolate chips (10 to 12 oz)
4 eggs
1 stick (4 oz) butter
1/2 cup sugar

Preheat oven to 325 degrees F.

Warm the eggs (still in the shell) in a bowl of warm water.

stick-of-butter-saltedMelt chocolate and butter in a bowl. Mix. Cool mostly.

Beat eggs and sugar together briefly until they’re very thick and syrupy.

Add flavorings to the chocolate mixture if desired:
kirsch or other cherry flavoring
raspberry liqueur
whiskey or liqueur

Fold egg mixture and 1/2 chocolate mixture together. Add the rest of the chocolate mixture and fold until mixed.

Pour into an ungreased baking pan. Bake ~40 minutes, or until torte top is firm to the touch.

Dust with cocoa powder if desired.

Halve these ingredients for a much smaller torte.

You can also drop spoonfuls of the batter onto an ungreased cookie sheet and bake 15 minutes or so to make cookies. Be careful removing them from the cookie sheet. They’re very, very tender. You’ll end up eating a lot of ruined ones. Oh, boo hoo.



BVC Eats: Easiest ever flourless chocolate torte — 6 Comments

  1. Oh, God. And me with a husband who doesn’t like chocolate. I will have to find some other victims to share it with…

    Question of procedure: you have me buttering a cake or pie dish; however, it appears that the cake is poured into an ungreased baking pan. What do I do with the buttered pan?