Chocolate Torte

This summer, while visiting a friend in Maine, she served the most amazing flourless chocolate torte. I asked for the recipe and she chuckled telling me I gave her the recipe 20 years ago! The original recipe uses walnuts processed in a food processor plus chopped walnuts. My husband doesn’t favor walnuts so instead I used almond flour. The result is an amazing, light dessert packed with chocolate goodness. An added bonus is this dessert is gluten-free! You can bake the cake in a springform pan but instead I purchased holiday inspired baking cups.

I served this dessert at a holiday get-together with friends and it was a big hit. One guest asked if I purchased the dessert; such a nice compliment for someone who rarely bakes. You can be a dessert star too!

When baked in the baking cups, the torte seems lighter than a traditional torte which sometimes is heavier than cake. The difference between a torte and cake is a torte uses little to no flour. This recipe is also not too sweet nor too chocolatey. I added raspberry sauce and finished with an amazing mascarpone, whipped cream topping. For garnish, I added a raspberry and a mint sprig to the top of each torte. Recipe makes fourteen servings.

If you would prefer not to make the raspberry sauce from scratch, you can use raspberry jelly. Heat it up a bit before spooning onto the torte.

There will be mascarpone topping left over. You can use this to make my quick tiramisu or cream puffs.


For the torte:

8 ouncesDark chocolate baking chips or chopped chocolate
3 tablespoonsUnsweetened cocoa powder
6 tablespoonsUnsalted butter, at room temperature
4 largeEggs
1 1/2 teaspoonVanilla extract
1 cupGranulated sugar
1 1/4 cupAlmond flour
1/4 teaspoonBaking powder
1/4 teaspoonSalt

For the raspberry sauce or use raspberry jelly.

12 ouncesFresh raspberries, rinsed and drained
1/4 cupWater
1/2 cupSugar
1 tablespoonLemon juice
1 teaspoonCorned starch

For the marscapone whipped cream topping:

1Sixteen-ounce carton whipping cream
1 teaspoonVanilla extract
3Egg whites
1Eight-ounce cup mascarpone cheese
1/2 cupSugar


For the torte:

  1. Preheat oven to 350-degrees.
  2. Place the chocolate pieces in a microwave-safe bowl. Place the bowl in a microwave and melt in 30-second intervals, stirring between intervals. This takes three intervals or about 90-seconds. You could also melt in a double boiler if you do not have a microwave.
  3. In a medium bowl stir together cocoa powder, baking powder and salt.
  4. In a separate bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Continue beating until mixture has turned creamy, about 5 minutes. Spoon in chocolate and vanilla and beat until just blended.
  5. Fold in almond flour and cocoa powder mixture.
  6. Place the baking cups on a cookie sheet or place the baking cups in the cells of a cupcake pan. Spoon batter in the cups filling 2/3 full.
  7. Bake for 30 minutes. The tortes will puff up and then once they cool will settle back leaving room for the raspberry sauce and whipped cream.

For the raspberry sauce:

  1. Place the raspberries and water in a saucepan and heat until the raspberries start to dissolve. Pour the raspberries into a fine mesh strainer with a bowl underneath to capture the raspberry juice. The intent is to remove the seeds. Use a spatula to push the raspberries around the strainer until all the juice squeezes through the mesh. Discard what remains in the strainer.
  2. Pour the juice back in the saucepan and add the sugar and lemon. Bring to a boil and simmer for 5 minutes.
  3. Stir in the cornstarch and simmer for another 5 minutes. The sauce should thicken to a consistency that coats a spoon when swirled in the sauce and removed. If the sauce does not thicken enough, then add a bit more cornstarch.
  4. Chill in the refrigerator until you are ready to assemble the torte cups.

For the marscapone, whipped cream topping:

  1. Pour the whipping cream in chilled bowl and whip until soft peaks are formed. Add the vanilla when the cream starts to stiffen. Set aside.
  2. Beat the egg whites until soft peaks form. Slowly add the sugar when the whites start to stiffen. Set aside.
  3. Mix the marscapone cream for a moment and then slowly blend in the egg whites and whipping cream.
  4. Chill in the refrigerator until you are ready to assemble the torte cups.
  5. There will be cream sauce left over.


  1. Add a teaspoon of raspberry sauce to the top of each torte.
  2. Spoon the mascarpone cream topping into a pastry bag equipped with a french-star pastry tube.
  3. Add a raspberry and a piece of mint to the top of each torte.
  4. Serve and enjoy!


  • Use 3/4 cup plus 1 tablespoon finely chopped walnuts plus 2/3 cups walnut pieces instead of Almond flour.