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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! - Bake or Break

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 previously, but it was a good reminder to me that even the very simplest things can be amazingly delicious.

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! - Bake or Break

If you’ve ever had a flourless chocolate cake, then this one will feel familiar to you. Lots of chocolate. Lots of eggs. 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.

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! - Bake or Break

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. Either way, the cake will deflate as it cools. The top is very likely to crack a little bit as it’s cooling, so don’t be alarmed if that happens.

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 flavor is absolutely fantastic. If you’re a big chocolate fan, then you will adore every rich, decadent bite.

Find more chocolate recipes in the Recipe Index.

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Easy Chocolate Torte

Yield 8 to 10 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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!

Slice of Easy Chocolate Torte topped with ice cream and chocolate sauce


  • 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


  1. Preheat oven to 400°F. Generously grease a 9-inch cake pan or springform pan.* Line the bottom of the pan with parchment paper.
  2. 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.
  3. 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.
  4. Transfer the batter to the prepared pan, and spread evenly.
  5. Bake 20 to 25 minutes, or until a pick inserted into the center comes out with moist crumbs.
  6. 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.
  7. If desired, serve cake slices with ice cream and chocolate sauce.


*This cake can be a bit stubborn to remove from a cake pan. A springform pan will make serving easier.

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Easy Chocolate Torte

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    52 Comments on “Easy Chocolate Torte”

  1. 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. 

  2. 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!! 

  3. This looks like a HUGE BROWNIE. And I totally love that.

  4. 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?

  5. mmmm this is one of my absolute favorite types of dessert-I love how amazingly chocolatey this torte is!

  6. 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.

  7. 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.

  8. 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.



  9. 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.

  10. Can this cake be baked ahead? How long will it last before serving?

    • 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.

      • 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.

  11. 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. 

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. 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.

  17. 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!

  18. Thanks for all of your replies Jennifer.  Made it today and it is so super yummy!!!!  Thanks for the great recipe!!!  

  19. How many does this serve?

  20. 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.

  21. 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!

  22. Just made for dessert tonight after Sunday dinner, wow absolutely amazing and easy to make

  23. 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!

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