This delicious flourless chocolate torte by Martha Stewart is a quick and easy dessert perfect for any occasion. Rich, creamy, and gluten-free, it’s made with bittersweet chocolate and walnuts for a decadent treat. Using simple pantry staples, you can whip up this indulgent torte and enjoy it with a glossy chocolate glaze and crunchy walnut topping.
Recipe Ingredients:
- ½ cup plus 1 teaspoon virgin coconut oil, plus more for pan
- ¼ cup unsweetened Dutch-process cocoa powder, plus more for pan
- ½ cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
- 10 ounces bittersweet chocolate, finely chopped (1 ⅔ cups)
- 1 ¼ cups sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse salt
How To Make Flourless Chocolate Torte?
- Preheat the oven: Preheat oven to 180°C (350°F). Oil an 8-inch (20 cm) round cake pan. Line the bottom with parchment paper; oil the parchment and dust with cocoa powder.
- Melt the chocolate and oil: Melt 120 ml (1/2 cup) coconut oil and 230 g (8 ounces or 1 1/3 cups) bittersweet chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and whisk in sugar until combined.
- Add eggs and dry ingredients: Whisk in eggs, one at a time. Then whisk in cocoa powder, vanilla, and salt. Fold in ground walnuts. Spread the batter evenly into the prepared pan.
- Bake the torte: Bake, rotating the pan halfway through, for about 35 minutes, or until the cake is set. Transfer the pan to a wire rack and let it cool completely, preferably overnight. Run a knife around the edge to loosen the cake and remove it from the pan. Transfer the cake to a serving plate.
- Prepare the glaze: Melt the remaining 55 g (2 ounces or 1/3 cup) chocolate and 5 ml (1 teaspoon) coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth. Pour the glaze over the center of the cake and spread it to cover the top.
- Garnish and serve: Sprinkle the chopped walnuts in the center. Cut into wedges and serve. (The torte can be refrigerated, covered, for up to 1 day.)
Recipe Tips:
- Use high-quality chocolate: The taste of the torte depends heavily on the chocolate. Choose a bittersweet chocolate with at least 60-70% cocoa for the best flavor.
- Don’t skip the parchment paper: Lining the pan with parchment ensures the torte doesn’t stick and comes out cleanly.
- Let it cool overnight: Cooling the torte completely, preferably overnight, enhances its texture and makes it easier to slice.
- Fold gently: When mixing the ground walnuts into the batter, fold gently to keep the batter light and airy.
- Serve at room temperature: For the best texture and flavor, allow the torte to come to room temperature before serving.
How To Store Leftovers?
- Refrigerate: First, let the leftover torte cool completely to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: Allow the torte to cool to room temperature. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, transfer the torte to the fridge overnight and bring it to room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (83g)
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 115mg
- Potassium: 216mg
- Total Carbohydrate: 30g
- Dietary Fiber: 5g
- Sugars: 21g
- Protein: 5g
Check out More Recipes:
Martha Stewart Flourless Chocolate Torte
Description
This delicious flourless chocolate torte by Martha Stewart is a quick and easy dessert perfect for any occasion. Rich, creamy, and gluten-free, it’s made with bittersweet chocolate and walnuts for a decadent treat. Using simple pantry staples, you can whip up this indulgent torte and enjoy it with a glossy chocolate glaze and crunchy walnut topping.
Ingredients
Instructions
- Preheat the oven: Preheat oven to 180°C (350°F). Oil an 8-inch (20 cm) round cake pan. Line the bottom with parchment paper; oil the parchment and dust with cocoa powder.
- Melt the chocolate and oil: Melt 120 ml (1/2 cup) coconut oil and 230 g (8 ounces or 1 1/3 cups) bittersweet chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and whisk in sugar until combined.
- Add eggs and dry ingredients: Whisk in eggs, one at a time. Then whisk in cocoa powder, vanilla, and salt. Fold in ground walnuts. Spread the batter evenly into the prepared pan.
- Bake the torte: Bake, rotating the pan halfway through, for about 35 minutes, or until the cake is set. Transfer the pan to a wire rack and let it cool completely, preferably overnight. Run a knife around the edge to loosen the cake and remove it from the pan. Transfer the cake to a serving plate.
- Prepare the glaze: Melt the remaining 55 g (2 ounces or 1/3 cup) chocolate and 5 ml (1 teaspoon) coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth. Pour the glaze over the center of the cake and spread it to cover the top.
- Garnish and serve: Sprinkle the chopped walnuts in the center. Cut into wedges and serve. (The torte can be refrigerated, covered, for up to 1 day.)
Notes
- Use high-quality chocolate: The taste of the torte depends heavily on the chocolate. Choose a bittersweet chocolate with at least 60-70% cocoa for the best flavor.
- Don’t skip the parchment paper: Lining the pan with parchment ensures the torte doesn’t stick and comes out cleanly.
- Let it cool overnight: Cooling the torte completely, preferably overnight, enhances its texture and makes it easier to slice.
- Fold gently: When mixing the ground walnuts into the batter, fold gently to keep the batter light and airy.
- Serve at room temperature: For the best texture and flavor, allow the torte to come to room temperature before serving.
Martha Stewart Flourless Chocolate Torte