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BVC Eats: Easiest ever flourless chocolate torte

choc chips 60 Ghirardelli

I 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.


1 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.

Melt 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 cake pan or pie tin. Bake ~40 minutes, or until torte top is firm to the touch.

Let it cool a bit before popping it out onto a plate.

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.



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