The flourless chocolate torte is deceptively simple: intense chocolate flavor, a velvety interior, and a thin glossy glaze that makes it feel special. It’s naturally dense and rich, so a small slice and a bright spoonful of raspberry sauce make for a perfectly balanced bite. I love this for dinner parties because it feels decadent but is straightforward to pull together.

This recipe uses a water bath for even baking, a simple chocolate ganache glaze, and a quick stovetop raspberry sauce that you strain to remove seeds. Timing is mostly hands-off—melting, whipping eggs, and a long chill—so you can prep other elements or clean while the cake sets in the fridge.

Below you’ll find a clear shopping list, the ingredient notes, step-by-step instructions written for a home cook, plus toolbox items, substitution ideas, and storage tips to keep this torte glossy and bright.

Shopping List

Butter (2 1/2 sticks / 10 ounces) — adds richness and helps the torte set with a smooth texture.
Semisweet chocolate (20 ounces, finely chopped) — the backbone of the torte; finely chop for even melting.
Vanilla extract (1 tablespoon) — lifts and rounds the chocolate flavor.
Eggs (6 large, at room temperature) — beaten to incorporate air that gives the torte lift without flour.
Heavy cream — used for the glaze to create a silky ganache (amount used in directions).
Raspberries — for the sauce; fresh or thawed frozen both work.
Sugar — sweetens the raspberry sauce.
Lemon juice — balances sweetness in the sauce with brightness.
Cornstarch — used to thicken the raspberry sauce when mixed with water.

Stepwise Method: Flourless Chocolate Torte with Raspberry Sauce

Prep and setup

Bring eggs to room temperature. If they’re cold, place them (in their shells) in a bowl of hot tap water for about 10 minutes; temperature should be warm but under 160ºF.
Preheat oven to 400ºF. Prepare a 9-inch springform pan by spraying the bottom and sides with non-stick cooking spray or flour spray. Cut a round of parchment to fit the bottom and grease the top of the parchment.
Wrap the exterior of the springform with two layers of aluminum foil to prevent water from seeping in. Set the wrapped pan inside a roasting pan and set aside.

Melt chocolate and butter

Place the 20 ounces finely chopped semisweet chocolate and 10 ounces (2 1/2 sticks) butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, for about 1–2 minutes total, until fully melted and smooth. Stir in 1 tablespoon vanilla extract. Set aside to cool slightly.

Whip the eggs

Crack the 6 large room-temperature eggs into the bowl of an electric mixer. Beat on high speed until pale, light, and tripled in volume—about 4 to 5 minutes. The mixture should form ribbons when you lift the whisk.

Fold and bake

Add about one-quarter of the whipped eggs to the chocolate-butter mixture. Gently fold to lighten the chocolate base—this makes it easier to incorporate the rest without losing volume.
Gently fold in the remaining whipped eggs until no streaks remain and the batter is uniform. Move quickly but gently to preserve as much air as possible.
Pour the batter into the prepared springform pan. Place the roasting pan with the wrapped springform into the oven and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Bake at 400ºF for 17–18 minutes. The center should still be jiggly when you take it out—this ensures a moist, fudgy interior. Remove the roasting pan from the oven and transfer the springform out of the water bath. Let cool to room temperature and remove the foil.
Run a knife around the perimeter of the pan to loosen the cake before glazing.

Make the glaze and chill

For the glaze, combine the heavy cream and semisweet chocolate (use enough chocolate here as called for in the glaze step—match amounts if specified in your mise en place) in a small microwave-safe bowl. Microwave for about 1 minute, then whisk until smooth and glossy. Allow the glaze to cool slightly to room temperature so it thickens enough to coat but still pourable.
Pour the glaze over the torte while it’s still in the springform pan, smoothing the top if needed. Transfer the glazed torte to the refrigerator and chill until firm—about 6 to 8 hours.

Raspberry sauce

Combine raspberries and sugar in a small saucepan over medium heat. Bring to a simmer and cook for a few minutes until the raspberries break down.
Add lemon juice and the cornstarch slurry (cornstarch mixed with a small amount of water). Bring to a boil and cook until the mixture thickens slightly. Remove from heat and let cool a little.
Press the sauce through a fine-mesh sieve to remove seeds, pressing with the back of a spoon. Chill the strained sauce in the refrigerator until ready to serve.

Unmold and serve

Before serving, run a knife around the cake perimeter again, then remove the sides of the springform pan. Use a hot, dry knife for slicing—wipe the knife between cuts for clean slices.
Serve each slice with a spoonful or two of the raspberry sauce and a few fresh berries. Whipped cream is optional as a garnish.

Reasons to Love Flourless Chocolate Torte with Raspberry Sauce

Pure chocolate intensity without flour—this keeps the texture dense, velvety, and naturally gluten-free.
Raspberry sauce adds bright acidity to cut through the richness, making each bite balanced.
Elegant enough for special occasions but straightforward to make at home.
Make-ahead friendly: glaze and chill the torte, then finish with sauce the day of serving.

Allergy-Friendly Substitutes

Dairy-free — Use a vegan butter substitute and coconut cream for the glaze. Choose dairy-free semisweet chocolate.
Egg-free — This torte relies on beaten eggs for structure; there is no direct egg-free swap that will produce the same texture. Consider an entirely different flourless chocolate cake recipe designed for egg-free baking.
Nut-free — This recipe has no nuts, but always check chocolate labels to ensure no cross-contamination.

Toolbox for This Recipe

9-inch springform pan (essential for unmolding cleanly)
Roasting pan large enough to hold the springform for a water bath
Electric mixer (stand or hand) to whip the eggs to volume
Microwave-safe bowls or a double boiler for melting chocolate and butter
Fine-mesh sieve for straining the raspberry sauce
Offset spatula or spoon for glazing
Kitchen thermometer (optional) if you want to monitor water or egg temperature

Don’t Do This

Don’t skip the foil around the springform pan—steam and water can leak in and ruin the cake’s texture.
Don’t overbake. The center should be jiggly when you remove it; it will continue to set as it cools.
Don’t try to unmold while the cake is still warm and soft—chill time is necessary for a clean release and glossy glaze.
Don’t stir the whipped eggs aggressively into the chocolate—fold gently to keep the air you whipped in.

Smart Substitutions

If you prefer a darker torte, use a higher-percentage semisweet or bittersweet chocolate—but keep the same total weight (20 ounces).
Swapping fresh raspberries for frozen is fine; thaw and drain excess liquid before making the sauce, or use them straight and simmer a bit longer.
For a different sauce, try orange or cherry compote using the same method (fruit + sugar + acid + cornstarch slurry).

Cook’s Notes

Chopping the chocolate finely ensures it melts evenly and smooths quickly with the butter.
Beat the eggs until they are very light—this is your leavening. If they don’t reach volume, the torte will be denser than intended.
Use a hot-water bath to stabilize baking temperature; it prevents the edges from overcooking while the center sets.
Let the glaze cool slightly before pouring; too hot and it will melt the cake’s top and run off.
Clean slices come from warming the knife under hot water, wiping dry, then slicing in a single smooth motion.

Storage Pro Tips

Refrigerate the glazed torte, covered, for up to 5 days. The texture will remain best on day 1–2.
Raspberry sauce keeps well in the refrigerator for up to 5 days in an airtight container.
For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator and finish with freshly strained sauce.

Ask & Learn

Q: Why use a water bath? — A: It moderates oven heat and creates even baking with a tender edge and soft center.
Q: Can I make the sauce ahead? — A: Yes; chilling it allows flavors to meld. Rewarm gently or serve cold depending on preference.
Q: My torte cracked—why? — A: Overwhipping, rapid temperature changes, or overbaking can cause cracks. Aim for gentle folding and the correct bake time.

Bring It Home

Flourless Chocolate Torte with Raspberry Sauce is a straightforward way to serve something that feels luxurious without complicated techniques. Follow the steps carefully—temper the eggs, protect the pan from water, and give the torte time to chill for the cleanest slice. The bright raspberry sauce is the finishing touch that keeps each bite balanced and memorable.

Make it ahead for less stress on the day of your event: bake and chill the torte the day before, make the sauce that morning, and assemble just before guests arrive. Small slices go a long way—serve with a spoonful of sauce, a few berries, and, if you like, a dollop of whipped cream.

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Flourless Chocolate Torte with Raspberry Sauce

Rich, dense flourless chocolate torte topped with a silky chocolate glaze and bright raspberry sauce.

Prep Time15

Cook Time18

Total Time33

Servings: 8 servings

Ingredients

10 oz unsalted butter about 2 1/2 sticks
20 oz semisweet chocolate finely chopped, divided (use part for glaze)
1 tbsp vanilla extract
6 large eggs at room temperature
heavy cream for glaze (use enough with chocolate to make a pourable glaze; about 1/2 cup)
fresh or frozen raspberries for sauce (about 2 cups)
granulated sugar for raspberry sauce (about 1/4 to 1/2 cup, to taste)
lemon juice for raspberry sauce (about 1 tsp)
cornstarch for thickening raspberry sauce (mixed with a little water)
fresh berries (optional) for serving

Instructions

If eggs are not room temperature, place whole eggs in a bowl of hot (but not boiling) water for about 10 minutes, then drain and dry.
Preheat oven to 400°F (200°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment; grease the parchment.
Wrap the outside of the springform pan in two layers of aluminum foil to prevent leaks, then place the pan inside a larger roasting pan and set aside.
Combine the chopped semisweet chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between, until melted and smooth. Stir in the vanilla.
In the bowl of an electric mixer, beat the room-temperature eggs on high until very light and tripled in volume, about 4–5 minutes.
Fold one-quarter of the whipped eggs into the chocolate mixture to lighten it, then gently fold in the remaining eggs until just combined and no large streaks remain.
Pour the batter into the prepared springform pan. Place the pan in the prepared roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform.
Bake for 17–18 minutes; the center should still be slightly jiggly. Carefully remove the roasting pan from the oven, then remove the springform from the water bath and discard the foil. Cool the torte to room temperature.
Prepare the glaze: place semisweet chocolate and about 1/2 cup heavy cream in a small microwave-safe bowl; microwave until warm, then whisk until smooth and slightly cooled.
Pour the glaze over the torte while it is still in the springform pan. Chill in the refrigerator until firm, about 6–8 hours.
Make the raspberry sauce: in a saucepan combine raspberries and sugar and bring to a simmer for a few minutes. Add lemon juice and a slurry of cornstarch mixed with water, bring to a boil and cook until slightly thickened.
Allow the sauce to cool slightly, then press through a fine-mesh sieve to remove seeds. Chill until ready to serve.
To serve, run a knife around the edge of the chilled torte and remove the springform ring. Slice with a hot, dry knife and serve with raspberry sauce and fresh berries as desired.

Equipment

9-inch springform pan
Aluminum Foil
roasting pan or baking dish large enough for water bath
large microwave-safe bowl
electric mixer (or whisk and elbow grease)
small microwave-safe bowl
Saucepan
Fine Mesh Sieve

Notes

Use room-temperature eggs for best volume.
Wrap the springform well to prevent water getting in during the water bath.
Chill the torte at least 6 hours for clean slices.
Press raspberry sauce through a sieve to remove seeds.

Flourless Chocolate Torte with Raspberry Sauce

Shopping List