Decadent Flourless Chocolate Espresso Torte

by Julie Cohn
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If you are craving something orgasmically rich and chocolatey, you will not find anything more scrumptious than a flourless chocolate torte, especially this one.  A cross between fudge and a cake, this flourless chocolate espresso torte is beyond decadent — bittersweet chocolate melted into butter and folded into a foamy pillow of eggs, with just a kiss of espresso and cinnamon to send your taste buds soaring into outer space.  What could be better than chocolate and coffee together?!

Although this is an elegant dessert, it is surprisingly easy to make, so don’t let the recipe intimidate you.  Gather your ingredients and take your time with each step. Before you know it, you will have a culinary masterpiece! To be clear, this dessert is very rich, not something to eat every day, but for a special occasion like a birthday or Valentine’s Day dessert, this is the piece de resistance.  

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Flourless Chocolate Espresso Torte

What is a flourless torte?  In a nutshell, it is a silky-smooth cake-like chocolate dessert made without flour.  A basic flourless torte has three main ingredients: eggs, butter, and chocolate.  This flourless chocolate espresso torte recipe adds a few other ingredients that enhance the flavor of the chocolate to create an extravagant chocolate explosion in your mouth!  It is sinfully delicious!  

Main Ingredients 

  • Bittersweet Chocolate (I prefer Ghirardelli 60% bittersweet in bars or chips)
  • Grass-fed Butter 
  • Large Eggs
  • Pure Vanilla Extract 
  • Espresso Powder 
  • Ground Cinnamon

Important Tools 

  • Springform Pan
  • Parchment Paper 
  • Bittersweet Chocolate
  • Large roasting pan

A Few Things to Know 

  • I used miniature heart-shaped springform pans to make individual tortes for Valentine’s Day but you can use a large springform pan. 
  • Make certain your eggs are room temperature before adding to the chocolate. 
  • Make certain your melted chocolate cools a bit before whisking in the eggs, otherwise, the eggs will scramble.  
  • Use parchment at the bottom of the springform pan so the torte does not stick.  
  • Use the butter wrapper to butter the springform pan.
  • If you want to mix up the flavor, use orange extract or raspberry liqueur. 
  • Serve with fresh whipped cream and berries.
  • To make it extra fancy, dust the top with edible gold dust and drizzle with raspberry sauce.  
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Flourless Chocolate Espresso Torte

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

A deliciously decadent chocolate dessert with the flavors of chocolate and espresso.


  • 1 c. Grass-fed butter, unsalted
  • 2 1/2 cups Chopped Bittersweet Chocolate
  • 6 Large Eggs
  • 1 Tbsp. Espresso Powder
  • 1 tsp. Pure Vanilla Extract
  • 1 tsp. Ground Cinnamon


  1. Preheat the oven to 425 degrees.
  2. Set the eggs in a bowl on the counter to warm to room temperature.
  3. Chop the chocolate into small chunks. If you use chocolate chips you do not need to chop.
  4. Heat water to almost boiling in a large pan, then turn the stove off.
  5. Place the butter into a large heat-proof bowl, then add the chocolate and place the pan over the heated water pan.
  6. Slowly whisk the chocolate and butter together until both are melted.
  7. Remove the chocolate mixture and set it aside to cool for about five minutes.
  8. While the chocolate mixture is cooling place the eggs in a bowl and whip with a mixer (preferably a stand mixer) until frothy.
  9. Slowly pour some of the egg mixture into the chocolate and quickly whisk until incorporated. Keep adding more eggs into the chocolate and whisk until the mixture is smooth and glossy.
  10. Place parchment paper at the bottom of the springform pan and using the wrapper from the butter, butter the pan.
  11. Pour the chocolate mixture into the springform pan. Set the springform pan into a large roasting pan and pour about 1 cup of water around the pan.
  12. Place the roasting pan in the oven and bake for 20-25 minutes, until the chocolate mixture is set.
  13. Remove the roasting pan from the oven, remove the torte from the water bath, and set the torte on a cooling rack to cool for about 30 minutes.
  14. Use a sharp knife around the edge of the torte to make certain it is not sticking to the springform pan, then remove the springform ring.
  15. To make the torte extra luxurious, mix edible gold dust or glitter with a bit of confectioners sugar and sprinkle over the top of the torte before cutting.
  16. To serve, cut into slices and garnish with fresh fruit, fruit sauce, and fresh whipped cream.
  17. Store in the refrigerator.

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Make certain the springform pan is completely sealed before placing it into the water bath, otherwise the dessert will get wet.

A few more indulgent chocolate desserts: 

Flourless Chocolate Espresso Torte1

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