This quick and easy Chocolate Torte turns just a few simple ingredients into an amazingly delicious dessert sure to satisfy your biggest chocolate cravings!
Easy Chocolate Torte
Every once in a while, I like to flip through my collection of my mother’s old community cookbooks. I feel like those recipes are such tried and true favorites if they were deemed worthy of that kind of collection. I almost always find a little gem in those pages.
This wonderfully quick and easy Chocolate Torte is one of my favorite discoveries. It’s not unlike other desserts I’ve made, but it always serves as a good reminder to me that even the very simplest things can be amazingly delicious.
If you’ve ever had a flourless chocolate cake, then this one will feel familiar to you. Lots of chocolate. Lots of eggs. And lots and lots of big, bold, rich flavor. This version is not quite flourless, as there’s just a bit of flour in the batter to help give the cake some structure. If you’re looking for a flourless chocolate cake, try this traditional version or these individual cakes.
So, what makes this dessert so easy? Well, it’s made with just a few ingredients that many of us have in our kitchens at any given time. It uses melted butter, so there’s no waiting on butter to soften. And it bakes quickly. Flag this recipe as a go-to when you need a simple, crowd-pleasing dessert on short notice.
I made just a couple of adjustments to that old recipe I found, but it’s still one of the quickest and easiest desserts you could ever hope to make. And the chocolate flavor is absolutely fantastic. If you’re a big chocolate fan, then you will adore every rich, decadent bite.
What is a Torte?
A torte is a type of cake make with lots of eggs and little or no flour. The eggs usually provide the only leavening, resulting in a thin, dense texture and a rich flavor. Sometimes tortes are made with ground nuts in the batter, but this one is nut-free.
What You’ll Need
You’ll love how such a short list of ingredients makes such an amazing dessert!
- Unsweetened chocolate – Chocolate is the star here, so use a good quality chocolate for best results.
- Unsalted butter
- Eggs – Set the eggs out before you begin baking to let them come to room temperature. I recommend baking with large eggs.
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Salt
How to Make Chocolate Torte
This decadent dessert comes together quickly and easily. You’ll have it in the oven in short order!
- Prepare for baking. Heat the oven to 400°F. Generously grease a 9-inch cake pan or springform pan. (Use butter or a cooking spray with flour like Baker’s Joy or Pam Baking.) Line the bottom of the pan with parchment paper.
- Melt the chocolate and butter. Place them in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir the mixture until it’s smooth, and then set aside to cool slightly. You’ll want it to be warm to the touch but not hot.
- Mix the batter. Beat the sugar, eggs, and vanilla with an electric mixer on medium speed. Once thoroughly combined, mix in the flour and salt. Then add the cooled melted chocolate mixture and mix until combined.
- Bake. Transfer the batter to the prepared pan, and spread it evenly. Bake 20 to 25 minutes, or until a pick inserted into the center comes out with moist crumbs.
- Cool the cake. Place the pan on a wire rack and cool the cake completely before removing the sides of the springform pan or removing the cake from a regular cake pan.
Serving ideas
This is such a versatile dessert that can be served in many ways to keep it interesting. Here are some of my favorite toppings.
- Ice cream and chocolate sauce
- Fresh raspberries or strawberries
- A simple dusting of confectioners’ sugar
- Caramel sauce and toasted nuts
- Add a chocolate ganache glaze
- Sweetened whipped cream
Tips for Success
- Use a light-colored metal pan. That type of pan will bake more evenly and thoroughly.
- Take care preparing the pan. This cake can be a bit difficult to remove from the pan. You can use a cake pan or a springform pan. Either way, be sure to grease the pan well. A layer of parchment paper in the bottom will help, too. A springform pan is likely the simplest route, but I’ve used a cake pan as well. Make sure your springform pan is tightly sealed and has no leaking spots.
- Use good quality chocolate. There’s a lot of chocolate here, so be sure you’re using a good one. I most often use Guittard and Ghirardelli.
- Why is my cake deflating? That’s perfectly fine, and it should do that as it cools. The top may crack a little, too, so don’t be alarmed if that happens.
How to Store Leftovers
Once the cake has cooled completely, wrap any leftovers very well in plastic wrap or place in an airtight container. Refrigerate up to 5 days. Bring to room temperature for serving or warm servings briefly in the microwave.
For longer storage, this Chocolate Torte can be frozen. I like to wrap individual slices in two layers of plastic wrap and then wrap again in aluminum foil or place in a freezer-safe bag or container. Stored properly, it should keep up to 3 months in the freezer. Thaw overnight in the refrigerator.
Video Tutorial: Chocolate Torte
Easy Chocolate Torte
This Easy Chocolate Torte recipe is the perfect addition to the recipe boxes of all chocolate lovers. It is full of rich, fudgy, decadent, dark chocolate flavor!
Ingredients
- 8 ounces (226g) unsweetened chocolate, roughly chopped
- 1 cup (226g) unsalted butter
- 5 large eggs
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- ice cream and chocolate sauce, for serving
Instructions
- Preheat oven to 400°F. Generously grease a 9-inch cake pan or springform pan.* Line the bottom of the pan with parchment paper.
- Place chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Using an electric mixer on medium speed, beat the sugar, eggs, and vanilla until thoroughly combined. Add the flour and salt, and mix until combined. Add the chocolate mixture, and mix until combined.
- Transfer the batter to the prepared pan, and spread evenly.
- Bake 20 to 25 minutes, or until a pick inserted into the center comes out with moist crumbs.
- Cool completely before removing from the pan or serving. If using a springform pan, remove the sides of the pan after the cake has cooled. For either pan, flip the cooled cake onto a wire rack, remove the parchment paper, and then flip the cake again onto another rack or a serving plate.
- If desired, serve cake slices with ice cream and chocolate sauce.
Notes
*This cake can be a bit stubborn to remove from a cake pan. A springform pan will make serving easier.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
68 Comments on “Easy Chocolate Torte”
Can’t wait to try this. While living in FL a restaurant would serve chocolate torte with a raspberry sauce. My husband loved it! So this is definitely going on the list of things to make.Â
I like the sound of that raspberry sauce! Enjoy!
WOW! I love the texture of this cake – it looks so moist and fudgy I simply must try!
I made a chocolate torte years ago that was mind-blowng and ever since then I’ve been looking for an easier recipe to achieve the same result without all of the work. This is it!!! This torte is so insanely decadent, I also added about a teaspoon of instant espresso powder. One of the easiest recipes yet! Thank you!!Â
I’m glad you enjoyed it, Brittney! It’s definitely a favorite around here.
This looks like a HUGE BROWNIE. And I totally love that.
Just wondering if cornstarch could be used in place of the flour? I am guessing it is just to “thicken” and not for the gluten that would add structure.
If cornstarch can be used since cornstarch thickens using less would the amount be reduced a bit say to a rounded teaspoon?
Hi, Nikki. I’ve not tried that substitution with this recipe, so I can’t give you a definitive answer. If you try it, please let me know how it works.
mmmm this is one of my absolute favorite types of dessert-I love how amazingly chocolatey this torte is!
We dont have a microwave so is there any other way to melt the mixture down like a mini oven?
Hi, Kaitlyn. A double boiler would work.
Ok seriously. I did this cake and I ate it all by myself. it was so delicious! gonna safe this for future gatherings where I want to impress people. it is so easy and so so so chocolatey ! Best. cake. ever.
That’s great to hear, Steffi! It’s a great cake for ending a special meal.
I used a springform pan,and the batter is leaking?wonder why?
Hi, Lynne. Springform pans get warped or stretched, which can lead to leaks. Cheesecakes or other desserts that have a crust will usually help keep the batter from leaking, so a dessert like this will be more likely to find any gaps in your pan’s seal.
Baking different type of cakes is my profession and visiting this website, again and again, is my habit now. Every time when I visit this website I find something special that I love too much.
Thanks….
Yummycake
Do I have to use parchment paper? Can I simply butter and flour the springfoam? And is the inverting essential? I have never found a need to use a wire rack in the past. I just remove the sides of the springfoam and serve it off of the bottom.
The parchment will help keep the cake from sticking to the pan. It’s a little tougher than most cakes to remove from the pan, so I recommend using it. If you prefer not to remove the cake from the bottom of the pan for serving, that’s just a matter of preference, although the parchment on the bottom (if you use it) can be an issue when serving that way. If you don’t have a wire rack, you can use whatever works for inverting the cake.
Can this cake be baked ahead? How long will it last before serving?
Thanks
Hi, Katie. You can definitely make this cake in advance. It will store well tightly covered at room temperature for a day or two. Otherwise, I’d refrigerate it and bring it to room temperature (or warm it a bit!) before serving. Chilling it will add a few more days to its shelf life.
Thanks!
Not sure why, but mine just turns out to be one big brownie. That’s after 30min of baking. Taste great, but will not bake into a torte
Hi, Stephen. If you’re not changing anything at all about the recipe, then it’s likely ingredients or environment. Make sure you’re measuring accurately and that your oven’s temperature is accurate. There are also variations in chocolate quality among brands, so that could be contributing as well.
I’ve tried to make this and it has taken forever to cook so the top has cracked whilst cooking and gone a bit burnt as the middle would just not cook.
Any tips?
Hi, Emma. First, I’d recommend checking the accuracy of your oven’s temperature. An inexpensive oven thermometer will help you figure that out. If that’s not the problem, could it be your pan? Make sure you’re using the correct size pan and keep in mind that a dark pan will cook the edges faster than the center.Â
Hi dear, after adding flour, which speed for mixer is needed?should I add all of the flour in once?
Hi, Maede. You can leave the mixer on medium speed. There’s just a tablespoon of flour, so it can all go into the batter at once.
Is this recipe firm enough to torte and stack with filling in between? Also, would almond flour change the firmness? Thank you!
Hi, Korie. I don’t think I’d try stacking it. It’s dense, but there’s not enough flour there to give it enough structure. I’ve not tried this recipe with almond flour, so I can’t say with any certainty how it would affect the outcome. With so little flour in the recipe, however, it may be just fine.
Help please! To be clear I cook quite a bit. But have never been a good baker. After following the recipe by torte was still liquid in the middle after 25 min. My fear for letting it go longer was the edges burning. Any tips to help me bake it more evenly?
My first recommendation is always to check your oven’s temperature accuracy with an oven thermometer. If that’s not an issue, then it could be a number of things. I recommend using a light colored metal pan. Make sure your ingredients are fresh and measured accurately. Make sure your oven rack is in the center of the oven. If all else fails, you can cover the edges of the pan with aluminum foil so you can bake the cake longer while shielding the outside from overbaking.
This was a big disappointment. I followed the directions to a T, and the cake was totally liquid in the middle. I bake a lot and have been doing so for years, including difficult recipes (macarons, soufflé, etc.). I’ve made tortes several times, but I’ve never had this result. My oven temperature is accurate, and I used a light-colored, 9-in springform pan. I’m not sure what else could’ve gone wrong…
I’m sorry you had troubles, Emily! If you made no substitutions, is it possible any of your ingredients were out of date? I’ve also found that there are variances in the quality of chocolate than can come into play as well. I know that my experience with a couple of brands of chocolate have given me less than stellar results.
My daughter made this for ‘Mothers Day Lunch’… made it last night… and it went down a treat! She followed the recipe to a tee and it was awesome! It is now saved and will be top of the list for future dinner parties! So quick and easy, yet mega tasty and very very impressive! X
What a nice treat to have something baked for you! I’m so glad you liked it!
Hi, I made this cake with high hopes after smelling all the melted chocolate, but when it had baked I noticed that the eggs had separated from the rest of the batter leaving an odd texture and a distinct taste of egg white. What would have caused this?
Hi, Rachel. I’m sorry you had troubles! Most likely, the chocolate/butter mixture was too hot when it was added to the rest of the ingredients. I’d recommend letting that cool a bit longer before adding it.
Jennifer, what do you like to use for greasing the springform for this cake.  I have found that the crisco/flour method doesn’t work well if the cake is not going to be removed until after it’s completely cooled.  Thanks!
I pretty much exclusively use a baking spray with flour, like Baker’s Joy or Pam Baking.
Thanks! And do you generally use a stand mixer for this or hand mixer.
I use my hand mixer for about 99% of all of my mixing, but either should be fine.
Thanks! Â Sorry for the additional question, but do you grease the parchment as well, or not? Â Thanks!
No, you shouldn’t need to grease the parchment.
Thanks for all of your replies Jennifer. Â Made it today and it is so super yummy!!!! Â Thanks for the great recipe!!! Â
I’m glad you enjoyed it!
How many does this serve?
8-10 servings
I have to say I’ve followed this recipe to a T and I’ve had tge same issue as others with it being totally liquid in the middle after 25mins, I’ve covered with foil and left it in but I reckon I need to double the baking time on this.
I’m sorry you had troubles, Louise! I don’t experience the same issues, so I’m not quite sure what could have gone wrong if you didn’t change anything at all about the recipe. As general suggestions, make sure your ingredients are fresh and your oven’s temperature is accurate. There’s a lot of chocolate here, too, and different brands could give different results.
Jennifer, this looks like a chocolate lover’s dream, can’t wait to make it! I love all your recipes. My son needs dairy free butter when I bake for him. What do you think about using a top quality plant butter sub? I have baked many layer cakes for him using it with great results (frosting is another story!), but never tried a torte. I realize you likely never tried it so I’m just asking for your expert opinion. Many thanks!
Hi, Joy! I haven’t tried baking with dairy-free butter, so I can’t offer any first-hand experience. So, for what it’s worth, I don’t think there will be that much difference in the results you get from traditional cakes versus this torte. If you try it, let me know how it works!
Just made for dessert tonight after Sunday dinner, wow absolutely amazing and easy to make
That’s great to hear, Stuart! I love how simple yet impressive it is!
Another liquid centre here but a few scoops into a mug and 1 min in the micro and boom… pud in a mug! Saved haha. Think I’ll try cooling the chocolate mix and using a better quality chocolate next time (tomorrow).  Think it’s time to invest in that oven thermometer too!
Looking forward to trying this recipe this week-end but was wondering if anybody has tried it with a biscuit base? Thankyou! Have a blessed safe and warm Wednesday from a rather chilly Namibia!
Hi, Michele. I’ve not tried that, so I can’t say for sure how well it would work. It’s possible that a crust wouldn’t hold up well under this dense cake.
Thanks so much for your reply – think I’ll try without a base 1st and then see how it turns out if I think I can try it with a base 2nd time around. 🙂 Take care!
I made this chocolate torte for a birthday…wow! So easy and turned out so decadently well! I did read the comments prior to making and made a few adjustments for our altitude and my oven and had no problems with the recipe. Here is what I did in case it helps anyone:
1) I mixed until the texture of the batter was brownie-like. This resulted in a very fudgy torte. I am wondering if the liquid center other reviewers experienced was from under-mixing?
2) My oven runs a little low on temp so I changed the temperature to 405 and cooked for 30 minutes. Perfect slightly moist crumb in the center.
3) Cakes normally will pull away from the edge of the pan if you do not grease the cake pan, so I put parchment paper in the bottom of my light colored metal cake pan and did not grease the sides. I found the torte very easy to remove from the pan. I hope this will help with those having trouble removing.
Great recipe, thanks for sharing! I will definitely make again.
I’m so glad you enjoyed the torte and found ways to make it work for your environment!
We followed every step exactly and made sure to bake for the correct times of 25 minutes at 400° middle ended up being completely raw and runny. I see several people commented the same issue here. I think it’s time to revise the recipe?
Hi, Andrea. I’m sorry you had troubles. I don’t experience this issue when I’ve made the torte, so I don’t know what’s happening for you. If you aren’t changing anything at all about the recipe, my suggestions would be first to check your oven’s temperature accuracy with an oven thermometer. If that’s not an issue, then I’d assess the pan you’re using as well as the ingredients. I almost always bake in light-colored metal pans for more even baking. The quality of the chocolate you’re using can have an effect as well. There are many great brands available. I most often use Guittard or Ghirardelli. I hope that helps!
Help! I made the easy chocolate torte and used high end chocolate and butter – it came out tasting a little gritty – not as decanted that I thought it would – I must have done something wrong not mixed it long enough – I used a springform pan and parchment paper it came right out of the pan no problem – I did let it cool and baked as recommended- please helpÂ
Hi, Susan! My first thought is that the sugar didn’t dissolve in the egg mixture. Beating the eggs and sugar together thoroughly until the mixture is pale and smooth can help ensure that the sugar is fully dissolved.
Hello, I am trying out this recipe for the first time but I have a few concerns. First I do not have access to unsalted butter, so I only have salted, is it okay to use it?. Second I am using a commercial oven that bakes really fast. I have been baking ordinary cakes for a while now with different kitchen equipments and I realized for all the ovens I have used, each has its own behavior, never have I used 2 ovens that exhibit the same exact trait, especially baking time. Some are fast and some are slow. I am now learning dessert cakes and for each type I have tried, I have been adjusting the recipes slowly, from baking time to quantities until I reach the desired product. But it has been really challenging for me. So just wanted a hint of what to expect, especially on challenges I am likely to face.
Hi there! Thanks so much for your questions, and I’m happy to help. First, using salted butter is fine. I would omit the butter in the recipe, although there isn’t much to begin with so your cake may be a little saltier than normal depending on the saltiness of the butter you’re using. Secondly, for your commercial oven, I understand the challenge—every oven does seem to have its own personality! Commercial ovens often bake faster due to more powerful heating and better airflow. I recommend starting by reducing the baking temperature by about 25°F and keeping a close eye on the bake time. You might also want to check for doneness a bit earlier than the recipe suggests. Since you’re already used to adjusting for different ovens, you might consider testing your recipes in smaller batches until you find what works best for your setup. Hope this helps, and happy baking!
Hi, the cake came out well but it had lots of tunnels at the bottom, what could be the cause of that?
Hi again! I’m glad to hear the cake turned out well overall, but I understand how those tunnels can be a bit frustrating. Tunnels in cakes usually happen when there’s too much air being incorporated into the batter, or when the oven temperature is a bit too high. Make sure you’re not over-mixing and check your oven’s temperature. If you have an oven thermometer, you can use that to gauge the accuracy of your oven and adjust if needed.
And how do I upload photos so I can share so visual aid