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a slice of Chocolate Torte on a plate, garnished with fresh raspberries

Flourless Chocolate Torte with Raspberry Sauce

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Chocolate Torte with Raspberry Sauce is the perfect gluten free dessert for chocolate lovers! This easy torte recipe was a great Valentine’s Day dessert for my family of chocoholics!

a slice of Flourless Chocolate Torte with Raspberry Sauce garnished with fresh raspberries

Flourless Chocolate Torte with Raspberry Sauce

We were lucky enough to be treated to a gourmet Valentine’s Day dinner with some dear friends, but this meant a void in my kitchen. I had no need to bake up an uber-decadent Valentine’s Day dessert for the hubby, a die-hard chocolate fan. So I spent the week after the holiday perfecting this flourless chocolate torte recipe. 60 ounces (yikes!) of chocolate later, we had a winner!

overhead image of gluten free Chocolate Torte on a white plate, garnished with chocolate ganache and raspberriesChocolate Torte Recipe Notes

All 3 of my attempts at making chocolate torte were quite tasty according to the hubby. despite the following issues:

  • The first cake wouldn’t come cleanly out of the pan.
  • With the next round, I removed the ring of the springform pan before the cake was thoroughly chilled and it began to slump before my very eyes. It did release beautifully, though.

Finally, I grasped all the important lessons from my previous flops and whipped up just one more torte. Make sure the torte is fully chilled before attempting to release it. Success! Bill was thrilled with the amount of chocolate and my girlfriends were fans, too! I think you’ll love it, too. And as a bonus, it’s flourless, so perfect for those with gluten intolerances.

Other delicious gluten free chocolate dessert options for Valentine’s Day include:

a cake platter holding flourless Chocolate Torte topped with chocolate ganache
Flourless Chocolate Torte with Raspberry Sauce

Flourless Chocolate Torte with Raspberry Sauce

A flourless chocolate torte for die-hard chocoholics!

Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Yield 16 servings



  • 2 1/2 sticks, or 10 ounces, butter
  • 20 ounces semisweet chocolate, finely chopped
  • 1 tablespoon vanilla extract
  • 6 large eggs, at room temperature


  • 1/3 cup heavy cream
  • 2 ounces semisweet chocolate, chopped

Raspberry Sauce:

  • 16 ounces frozen raspberries
  • 1/3 cup granulated sugar
  • Juice of half a lemon
  • 2 teaspoons cornstarch whisked in 1 tablespoon of water

To Serve:

  • Raspberries
  • Sweetened whipped cream


  1. If your eggs aren't at room temperature, place them in a bowl filled with hot water (less than 160º so you don't cook the eggs). Set aside.
  2. Preheat the oven to 400º. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray or cooking spray with flour. Line the bottom with a round of parchment and grease the top.Wrap the exterior of the pan with 2 layers of aluminum foil and then place in a roasting pan and set aside.
  3. Melt the chocolate and the butter in the microwave (about 1-2 minutes) in a large microwave safe bowl. Stir until smooth. Stir in the vanilla.
  4. After the eggs have warmed up (about 10 minutes in the hot water), crack into the bowl of an electric mixer. Beat on high speed until light and tripled in volume, 4 to 5 minutes.
  5. Add 1/4 of the whipped eggs to the chocolate mixture. Fold in the eggs thoroughly to lighten the chocolate mixture. Gently fold the remaining eggs into the chocolate mixture. Transfer immediately to the prepared springform pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
  6. Bake for 17-18 minutes; the center will be jiggly when removed from the oven. Remove from the water bath and cool to room temperature. Remove the foil. Run a knife around the perimeter of the pan.
  7. While torte is cooling, make the glaze. Put heavy cream and semisweet chocolate in a small microwave-safe bowl and microwave for about 1 minute. Whisk till smooth and let cool slightly. Let cool to room temperature. Pour the glaze over the torte (while it's still in the springform pan), then chill the torte in the refrigerator until firm, 6 to 8 hours.
  8. To prepare the raspberry sauce, add raspberries and sugar to a saucepan. Bring to a simmer and cook for a few minutes. Add the lemon juice and the cornstarch mixed with water. Bring to a boil and cook till mixture thickens slightly. Once the mixture cools slightly, press through a sieve to remove the seeds. Refrigerate until you serve the cake.
  9. To serve the cake, again run a knife around the perimeter of the cake. Remove sides of the pan. Slice with a hot, dry knife. Serve with a spoonful or two of raspberry sauce and a few fresh berries. You can also garnish with whipped cream if desired.


Total time doesn't include chilling and cooling times.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 592Total Fat: 51gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 171mgSodium: 327mgCarbohydrates: 35gFiber: 4gSugar: 29gProtein: 5g


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titled photo collage - Flourless Chocolate Torte

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64 comments on “Flourless Chocolate Torte with Raspberry Sauce”

  1. Oh boy, I do love when you add a glaze/ganache to cakes! Just beautiful:@)

  2. 60 oz of chocolate? That’s incredible! And expensive!!! But we are all grateful that you tirelessly test and retest your recipes for us. We’re going to my niece’s for Easter, I think I’ll make this festive torte.

  3. I would’ve given up after 20 ounces! So glad you tried and tried again to create this perfect torte – it looks so decadent 🙂

  4. This Chocolate Torte is to ‘die for’ gorgeous and delicious! Glad that you didn’t give up on it! The ganache and the raspberries really add that extra special touch! xoxo

  5. What an amazingly decadent treat! I’m sure your husband didn’t mind you had to make it three times 🙂

  6. This looks scrumptious. That would be a treat anytime of the year.

  7. Hi Liz– this looks like heaven on a platter!!!!.I have a long baking to-do list, and it’s mostly filled with your recipes.

  8. Oh my! This Chocolate Tort looks decadent and delicious! Thank you for your persistence and perfecting this cake. I have a coworker who is celiac, and this cake is something I can bring into work that she can enjoy as well.

  9. What a delicious and interesting torte, I noticed it doesn’t have any flour so it must be some deliciously light and fluffy!
    Thanks so much for sharing
    Gourmet Getaways

  10. This chocolate torte looks divine! I would be thrilled to sample a piece of this lovely dessert.

  11. Just gorgeous! The chocolate topping plus the raspberry sauce is a dream!

  12. Everything’s so beautiful, dear! xoxo

  13. This chocolate torte looks absolutely gorgeous and delicious, Liz.

  14. Wow! 60 ounces, you would be a big hit here at my house. Love how you added the raspberries, so beautiful and decadent.

  15. Liz, this looks fabulous!!!!! Stunning!

  16. I really need to make this!

  17. This chocolate torte is my kind of dessert 😉 Gorgeous presentation, too!

  18. Wow this looks amazing! I love chocolate with raspberries. 😀

  19. Chocolate and raspberry is one of the best combos!

  20. I could really use a slice of the decadent looking torte. Thank goodness we don’t have taste-a-vision or I’d reach in a grab it! 🙂

  21. What a nice torte Liz ! I can understand that Bill and your friends werent happy with ! It’s a faboulous dessert and I like the idea it doesn’t any flour.

  22. This looks amazing Liz, it was worth the effort. It looks so rich and decadent and I love the ganache glaze – perfection for sure!

  23. cho9colate and raspberry ! Look amazing Lizzy !! I love raspberries!

  24. You always amaze me with your chocolate creations.. I wish I can join your family :).

  25. Such a stunning dessert Liz! You always leave me salivating for more!

  26. Gosh…would be hard to resist. Looks so amazing!!

  27. This tort is beautiful, Liz! All your effort after 3 paid off. It looks so decadent and delicious! I love that it’s flourless too!

  28. Thanks for hanging in there and perfecting this beauty! I don’t know if I would have lasted through 60 ounces but it sure was worth it.

  29. Ok, I’m making this today for a basket dinner tomorrow. It looks scrumptious! I have a question about adding orange juice. None is listed with the ingredients and of course I don’t have any. Do you think it would be ok if I just omit it, or should I get some? Thanks and thanks for all the work you put into making your blog so fabulous for your readers!

    • Debbie, thanks for catching my mistake. Those last two instructions were supposed to be deleted, so there’s no need to add any orange juice. I hope you enjoy!!!

  30. Looks like you gifted Bill with a triple-winner Valentine’s Day <3 Your chocolate torte truly looks divine and luscious. But then again all of your desserts always do dear Liz =)

  31. Decadent and scrumptious cake!! It’s very rich so it’s for special occasion – but it would be the perfect dessert!!

  32. This looks like a perfect desert for my guest who must eat gluten free.

  33. Gosh, I’m drooling over those tarts, dear! xoxo

  34. Ohohhh gooddd .. I am drooling now.. your torte looks soo rich and on the top raspberry sauce… Aahhhh

  35. Fun fact: we call those cakes Tourta here in Greece much similar to Torte, don’t you think?:)
    And since an expert in baking like you, optimized the recipe, it won’t be anything less than PERFECT.
    Pinned and Yummed ASAP, thank you very very much dear Liz!
    Loved it!

  36. YAAAAS-all the chocolate!!! I looove how dense and delicious and perfect this torte is!

  37. Please clarify instructions for step 7 for glaze. Put both ingredients in a bowl and microwave? What should consistency be? Thicker than Chocolate Milk? Thank you. I am looking forward to making this.

    • Yes, put chocolate and the cream both in the bowl to microwave. It’s OK if there are a few chocolate pieces unmelted as they will continue to melt from the heat and the whisking. You’ll want it to be a bit thicker than chocolate milk so it won’t run off the cake. Good luck!

  38. Place eggs in hot water….wondering if I can take eggs out of fridge ahead of time and use them at room temperature instead?

  39. This looks amazing!!!!
    I am going to make this for my sister-in-law for her birthday on Thursday. I just realized that I only have a 10′ springform pan rather than a 9′. Will either work?
    If you could reply to this before Thursday, that would be awesome! I would hate to go out and buy a 9′ just for this one dessert.

    • Hi, Anna,

      A 10-inch pan should work fine. You’ll just want to pull it out of the oven a couple minutes early—when the center is still a touch jiggly. It all depends on how your oven bakes—just watch it carefully. Hope you enjoy!

      • Thank-you for replying so quickly!!!
        I will do it and put a review on how it worked tomorrow.

  40. I was just wondering if the rasberry sause can be premade?

  41. I just finished making it, and it tasted kind of gritty…. Is it supposed to be like that?

    • Hi, Anna,

      No, it should be smooth and silky. I can’t imagine why it would be gritty. Even if the chocolate didn’t melt completely, there would be chunks, not grit. I wonder if your chocolate was over heated?

  42. i just turned it out and the whole bottom of the torte is soggy and wet. I think that I’m going to have to throw it out.

    • Ugh, I’ve had that happen on occasion with cheesecake when it’s been wrapped in foil. Darn it! That’s frustrating!

      • Yes, It was very frustrating. I ended up throwing it out and making another one.

        When I did, I baked the torte without putting it in the roasting pan; but I also put an 8 by 8-inch pan, with water in it, and put it in the oven along with the torte. I also added about 1/4-1/2 cup of sugar in the chocolate mixture. Even so, the torte was way too bitter and I didn’t even end up adding the dark chocolate glaze!!!!
        Maybe next time I will add about 1 cup of sugar to it.
        What I did like about it was that the middle of the torte did not sink as many pictures showed. I also LOVED the raspberry sauce.

        • Thanks so much for your feedback—I do remember this one was challenging but delicious when I finally worked out the kinks. I’ll add some of your tips to the recipe when I get home next week.

  43. I have a question, are we supposed to line the inside of the pan with the foil or line the outside of the pan with foil? If we are supposed to line the inside of the pan with foil, should we spray the foil with cooking spray after lining the pan so it doesn’t stick? The directions for how to prepare the pan are a bit confusing to me. Any clarification will be helpful! Thanks!

    • You spray the inside of the pan with non-stick cooking spray and line the pan with parchment paper and spray the top of the parchment as well. This cake tends to stick so this helps minimize the sticking.

      Then you wrap the outside of the springform pan with aluminum foil because you will be baking it in a water bath and this helps keep the water from leaking into the pan. I always use two layers to make it watertight. Hope that helps!

  44. Thank you so much for the clarification!

  45. Where is the sugar for this recipe? I have searched all different torte recipes and all of them except this one call for sugar. Also, why so much butter? is that to make up for the no sugar? I am in the process of baking a torte now and it is taking a lot longer than 18 mins to cook.
    kinda crazy, but I’m just wondering about all the differences. I do like the fact that this recipe has no sugar.

    • Hi, Tami,

      This is a recipe for die hard chocoholics so the sugar in the semisweet chocolate is all you need. The baking time will depend on your oven. The middle will still look soft, but it will solidify (part in thanks to the butter which is solid when cold) as it cools and is chilled. Great questions!

      Here is one of my reader’s recreation with some step by strep photos FYI:

      Happy baking!

  46. Well I nailed it first round!  I’m a die hard chocoholic as well so I believe that no sugar should be added at all, and in fact I’m doing only fresh berries, no sweet sauce.. one thing I changed up is I made a pecan crust on the bottom using melted butter and crushed pecans and coating  bottom of springform pan.  You can add lbrown sugar to that crust if you want to make it crunchier and sweeter, and can also bake it before anything else is in pan for about 5 minutes.  Can’t wait to try other recipes.  

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