The ultimate gluten free chocolate cake doesn’t come from a flour mix. It doesn’t come from a complicated recipe, and it doesn’t include xanthan gum. No, the richest, most flavorful gluten free chocolate cake I have ever tried has astonishingly few ingredients, no required substitutions, and relatively simple instructions. That’s because the richest, most flavorful gluten free chocolate cake is a completely flourless chocolate torte.
Torte is just a fancy (or rather, French) word for cake. I have been making this recipe for at least more than the better half of the past ten years. I could make it in my sleep probably.
I love this recipe because I break the rules. I eat it warm, after only about 20 minutes coming out of the oven. Traditional tortes like this are chilled overnight, and it even says so in the recipe. But when you eat it right out of the oven, it is much fluffier. I love when a flavor is so intensely rich and yet its texture is deceptively delicate. That’s how this torte is if you don’t wait. Ok, truth be told, I figured this out completely by accident one day because I was in grad school during a crazy stressful time, freaking out about my candidacy exam, pulling my hair out, hyped up on way too much caffeine than should be considered sane, causing my husband to wonder if I really was going to be this much of a mess for the next forever that we were going to know each other, and I just did not have the willpower to let chocolate sit in the fridge overnight. I have my weaknesses.
But trust me, it’s still awesome even if you let it sit overnight. But it won’t be as fluffy. It will be the rich dense chocolate torte you probably already have conjured up in your head.
I know it sounds a little cliché to look up a chocolate company for recipes, but my mother subscribed to Godiva’s Chocolatier magazine for years. I grew up thinking of that magazine as the authority on all things chocolate. My mother, in one of her past lives, used to be a phenomenal cake baker/decorator – I tell you my birthday cakes as a child were the envy of any kid who came to one of my birthday parties – from fairy tale castles to romantic gardens – but she not only made great cakes, she worked real magic with chocolate.
So when I first went away to college (strangely knowing very little about how to cook), I wanted to make something chocolately that felt extravagant. We found the recipe, and she walked me through it. On the phone. I can’t tell you how many recipes I have made with my mother on the other line guiding me through each step. Too many to count. “Never be intimidated by a recipe no matter how complicated it looks,” she always tells me, “It’s like everything else. Just follow the directions and be conscientious about it.” It’s because of her that I didn’t even bat an eye at trying a chocolate soufflé for the first time, or white chocolate pumpkin ganache.
I’m a little sad that while cooking and enjoying real, made-from-scratch-food was such a large part of our family culture growing up, somehow it did not occur to me to take the time to acquire enough knowledge of how to do it myself until I was away. And then I was a like a child, learning from the beginning, and eating a lot of really poorly created mess-ups because I was too poor to throw them away and start over. Maybe it was better that way, because I now feel such a sense of pride and accomplishment when I make something for the first time that turns out well.
The first time I ever made this torte I said a thousand prayers while it baked. Then I totally doused the thing in powdered sugar because I had no idea that I should fill a shaker haha. I probably screamed a little when it first came out all those years ago, because I felt that only some arcane witchcraft would actually make this work.
Now, it is easy. Routine, comfortable, and yet always satisfying. Yet that is just what I wanted on my birthday – something easy that I didn’t have to think about, that would bring me great joy. Making this torte reminds me of how far I’ve come, and who helped get me here.
I am not changing the recipe really, but I wanted to rewrite it, because if you are new to cooking, Godiva’s directions are not the most obvious. So I’ve included a couple tips and tricks to help.
Very minorly adapted from Godiva
Ingredients:
15 oz. 70% dark chocolate, chopped – use the good stuff here, don’t go for the cheapo stuff. You want a good chocolate that melts well.
10 tbs. room temperature unsalted butter, cubed + some for coating pan
5 room temperature eggs, separated
2 drops lemon juice (not a drop more!)
2 tbs. granulated sugar + some for coating pan
Directions:
1. Preheat to 325F. Place jelly roll pan filled with water on bottom rack. Grease a 9” springform pan with butter on the bottom and sides. Cut a round of parchment paper to fit your pan and place in the bottom. Dust the sides of the pan with sugar, it will stick to the butter.
2. I find it’s easier to do this step next. Beat your egg yolks a bit with a whisk until they start to foam a little. In a separate large DRY bowl, add your egg whites and 2 drops of lemon juice. Beat with a whisk or hand mixer until it becomes foamy, then gradually add in the 2 tbs. sugar as you continue to beat to stiff peaks. Remember to stop beating when you *just* get to stiff peaks.
3. In a double boiler (it can be a makeshift one, I just use a bowl on top of a pot right now) on med-low heat, melt chocolate and butter together. Stir pretty constantly as soon as the chocolate shows signs of melting. When completely melted, take off heat and whisk in egg yolks.
4. Fold about 25% of egg whites into the chocolate to “loosen” it up a bit, and then gently fold all of the chocolate back into the big bowl of egg whites. Fold until it just blends together, there will be some white streaks still. If you fold until all the color is exactly the same it will be too much.
5. Pour into springform pan, smooth out with a spatula, and tap to get rid of any big air bubbles, then bake in the oven on middle rack for 40 min. Take out and cool on a cooling rack. Eat or then refrigerate overnight.
I highly recommend serving with fruit of some kind. Here, I just used some fresh strawberries (the garnish on top is a gold chocolate covered hazelnut), but I would also suggest that this strawberry chocolate port wine sauce is great, and so is this strawberry compote.
Disclosure note – while a company/name brand is mentioned in this post, I was NOT compensated nor was I sponsored in any way. All mentions are from utmost sincerity as they pertain to the subject being written and I received no benefits or income for any brand mentions.
Also Linked to – Gluten Free Wednesdays
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It got you through your candidacy exam? Then I’ll have to remember this one for my qualifier this summer…
Yes, chocolate is a great cure for grad school stresses!!
It got you through your candidacy exam? Then I’ll have to remember this one for my qualifier this summer…
Yes, chocolate is a great cure for grad school stresses!!
What a delightful chocolate torte! I love that moist and fudgy texture!
Cheers,
Rosa
Thanks! Me too – it’s one of my favorite tortes to bake!
What a delightful chocolate torte! I love that moist and fudgy texture!
Cheers,
Rosa
Thanks! Me too – it’s one of my favorite tortes to bake!
This is gorgeous! Super moist, looks incredible!
Thanks! Yes this recipe makes for a very moist torte – it’s really good with ice cream too
This is gorgeous! Super moist, looks incredible!
Thanks! Yes this recipe makes for a very moist torte – it’s really good with ice cream too
I have to try this recipe this year!
cool! you certainly can’t go wrong with this recipe!
I have to try this recipe this year!
cool! you certainly can’t go wrong with this recipe!
Aww what a sweet story about your mom! I have been craving a salad of mixed greens, strawberries and blue cheese ever since your last post – salad cravings I can take but this one is going to put me over the edge! Seriously though – looks and sounds delicious, and I am definitely going to try it – I LOVE a simple list of ingredients : )
Oh thanks! I love when such a decadent dessert can be made with so few ingredients and steps too – it makes the recipe a lot more approachable
Aww what a sweet story about your mom! I have been craving a salad of mixed greens, strawberries and blue cheese ever since your last post – salad cravings I can take but this one is going to put me over the edge! Seriously though – looks and sounds delicious, and I am definitely going to try it – I LOVE a simple list of ingredients : )
Oh thanks! I love when such a decadent dessert can be made with so few ingredients and steps too – it makes the recipe a lot more approachable
That cake looks so amazing!!! And with strawberries…I think you just made my life. It looks really dense and filled with chocolatey goodness. I can’t wait to try this one!
That cake looks so amazing!!! And with strawberries…I think you just made my life. It looks really dense and filled with chocolatey goodness. I can’t wait to try this one!
Thanks! I love strawberries with chocolate. Maybe even more than raspberries….
What a luscious torte! I’ve made a similar kind of flourless torte, and it takes all my willpower to let it rest for several hours before eating it!
Then you have more willpower than I for sure! I’ve given up waiting
What a luscious torte! I’ve made a similar kind of flourless torte, and it takes all my willpower to let it rest for several hours before eating it!
Then you have more willpower than I for sure! I’ve given up waiting
OMG…such lovely photos! I can’t wait to try this!
OMG…such lovely photos! I can’t wait to try this!
Thank you so much! If you make it I’ll be curious how it turns out for you!
Jenn, I am having a “YES PLEASE!” moment right now. I tried 3 times to take a bite out of my screen. Didn’t work. Now I’ll have to try this chocolate-y goodness! Yumm! Great post!
Oh thanks!!! Maybe one day someone will make a screen you can taste – that would make for some awesome food blogging for sure!
Jenn, I am having a “YES PLEASE!” moment right now. I tried 3 times to take a bite out of my screen. Didn’t work. Now I’ll have to try this chocolate-y goodness! Yumm! Great post!
Oh thanks!!! Maybe one day someone will make a screen you can taste – that would make for some awesome food blogging for sure!
This is such a find! Thank you! In college, a local patisserie created the most divine flourless chocolate cake. I would savor every bite. Now, I’m engaged to a man whose mother has celiac disease, so this will be of enormous help when she visits.
Oh thank you! Hmm that reminds me I should make this again when my in-laws come to visit
This is such a find! Thank you! In college, a local patisserie created the most divine flourless chocolate cake. I would savor every bite. Now, I’m engaged to a man whose mother has celiac disease, so this will be of enormous help when she visits.
Oh thank you! Hmm that reminds me I should make this again when my in-laws come to visit
this looks so delicious: I love flourless chocolate cake and will have to give this a try. Great photo!
Thank you!
this looks so delicious: I love flourless chocolate cake and will have to give this a try. Great photo!
Thank you!
This is one of the simplest, no-fuss recipes for a flourless chocolate cake that I’ve seen. Most other recipes I’ve found make it sound like it’s an overly complicated process when it really isn’t. I’ll have to try yours now!
Just looking at the photo I can taste it. Beautiful photography, too. That cake just looks decadent!
You are right, many recipes make it sound really complicated – I think what makes this easy is how few ingredients and steps there really are, I’ve literally memorized it now. Thank you for the lovely compliments!
This is one of the simplest, no-fuss recipes for a flourless chocolate cake that I’ve seen. Most other recipes I’ve found make it sound like it’s an overly complicated process when it really isn’t. I’ll have to try yours now!
Just looking at the photo I can taste it. Beautiful photography, too. That cake just looks decadent!
You are right, many recipes make it sound really complicated – I think what makes this easy is how few ingredients and steps there really are, I’ve literally memorized it now. Thank you for the lovely compliments!
What a great post, Jenn! I’ve also walked through many recipes over the phone with my mom, even though she’s only 8 miles away now.
I adore flourless chocolate cakes and warm is best. Even after chilling my sister and I are prone to nuke ours a few seconds. My recipe (Whole Foods really)is very similar except I don’t separate eggs. Luscious photo, dear!
Shirley
Good to know I’m not the only one who calls their mom for help!
I like separating the eggs because I think the beaten whites help with the fluff factor a bit when baking. I’m glad you like to eat it warm too – I totally nuked mine for a few seconds too when I had it the next couple days…
What a great post, Jenn! I’ve also walked through many recipes over the phone with my mom, even though she’s only 8 miles away now.
I adore flourless chocolate cakes and warm is best. Even after chilling my sister and I are prone to nuke ours a few seconds. My recipe (Whole Foods really)is very similar except I don’t separate eggs. Luscious photo, dear!
Shirley
Good to know I’m not the only one who calls their mom for help!
I like separating the eggs because I think the beaten whites help with the fluff factor a bit when baking. I’m glad you like to eat it warm too – I totally nuked mine for a few seconds too when I had it the next couple days…
I made one of these a couple of weeks ago and it didn’t turn out very well. I’ve made good versions of it before, though, and yours looks terrific. I think I’ll try your recipe next time.
Thanks Linda! I hope it works out well for you!
I made one of these a couple of weeks ago and it didn’t turn out very well. I’ve made good versions of it before, though, and yours looks terrific. I think I’ll try your recipe next time.
Thanks Linda! I hope it works out well for you!
Jenn,
I have been searching around for a good easy gluten free flourless chocolate torte like one our very ritzy and very expensive bakery makes. They have that lovely deep fudginess and then add the creamiest, lucious icings on top with chocolate scraps on top. Since both my daughter and I have celiac, these recipies are life savers for us. I also have diabeties, so I really have to watch the sugar content in things. I love the icing on our bakeries version, but I can see your recipe is much healthier with the strawberries. Thanks for the wonderful choices. I am goig to try this today! Wish me luck.
Hi Linda – I hope it worked out! I haven’t tried it, but you may be able to substitute erythritol for the sugar in this to make it sugarless and cut down on the carb count….
Jenn,
I have been searching around for a good easy gluten free flourless chocolate torte like one our very ritzy and very expensive bakery makes. They have that lovely deep fudginess and then add the creamiest, lucious icings on top with chocolate scraps on top. Since both my daughter and I have celiac, these recipies are life savers for us. I also have diabeties, so I really have to watch the sugar content in things. I love the icing on our bakeries version, but I can see your recipe is much healthier with the strawberries. Thanks for the wonderful choices. I am goig to try this today! Wish me luck.
Hi Linda – I hope it worked out! I haven’t tried it, but you may be able to substitute erythritol for the sugar in this to make it sugarless and cut down on the carb count….
Jenn – I made this on Friday night and oh man! AMAZING! I don’t think I quite cooked it long enough (or maybe didn’t mix very well, I had a bit of syrupy chocolate at the bottom) since it was a bit runny in the middle, but it tasted amazing! I used a 12 oz bag of semi-sweet ghiradelli chocolate chips and a 3 oz bar of 100% cocoa and then made a rhubarb compote to go with it. Sweet, tangy, and served with champagne for a dessert of kings
Oh nice!! Glad you liked it! LOVE LOVE LOVE the idea of your rhubarb compote! We’ll have to chat more about the baking time issues…..I will have to make it again when I have an oven with a more specific temp setting too….
Jenn – I made this on Friday night and oh man! AMAZING! I don’t think I quite cooked it long enough (or maybe didn’t mix very well, I had a bit of syrupy chocolate at the bottom) since it was a bit runny in the middle, but it tasted amazing! I used a 12 oz bag of semi-sweet ghiradelli chocolate chips and a 3 oz bar of 100% cocoa and then made a rhubarb compote to go with it. Sweet, tangy, and served with champagne for a dessert of kings
Oh nice!! Glad you liked it! LOVE LOVE LOVE the idea of your rhubarb compote! We’ll have to chat more about the baking time issues…..I will have to make it again when I have an oven with a more specific temp setting too….
[...] of Celiacs in the House has a bunch of seasonal fruit desserts and the most lethal looking chocolate torte I have ever seen. No joke. Also, she’s got some nice gluten-free cosmetics, so check them [...]
[...] of Celiacs in the House has a bunch of seasonal fruit desserts and the most lethal looking chocolate torte I have ever seen. No joke. Also, she’s got some nice gluten-free cosmetics, so check them [...]