I’ll never forget the first time I made this torte. It was a last-minute dessert for a dinner party, and I had no idea if it would work. I wanted something rich, something bold—but without flour.
I pulled out dark chocolate, fresh eggs, and my best espresso beans, hoping for the best. When I took that first bite—deep, fudgy chocolate with a hint of espresso cutting through—it was game over.
I knew I had stumbled onto something special. This torte is that moment in dessert form: simple, rich, and unforgettable.
Tips for Best Flavor & Texture
- For extra depth: Use a really good-quality chocolate—the darker, the better.
- For a nut-free version: Swap almond flour with oat flour.
- To make it dairy-free: Use coconut oil or vegan butter instead of regular butter.
- To enhance the coffee flavor: Add a teaspoon of instant espresso powder to the batter.
Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream.
- Top with fresh raspberries or a drizzle of salted caramel.
- Pair with a small glass of port or a strong espresso.
This torte is the kind of dessert that makes you close your eyes and savor each bite. Whether for a fancy dinner or a cozy night in, it’s pure chocolate bliss.
Gluten-Free Chocolate Espresso Torte
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich, fudgy chocolate torte with a hint of espresso, made without flour for an ultra-decadent texture.
Ingredients
- 8 oz dark chocolate (70% or higher), chopped
- ½ cup unsalted butter
- ⅔ cup coconut sugar (or granulated sugar)
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 shot (about 2 tablespoons) freshly brewed espresso (or strong coffee)
- ¼ teaspoon sea salt
- ½ cup almond flour (or finely ground hazelnuts for a nuttier taste)
- Cocoa powder, for dusting
Instructions
Preheat & Prep
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.Melt Chocolate & Butter
In a heatproof bowl, melt the chocolate and butter together over a double boiler (or microwave in 30-second bursts, stirring in between). Once smooth, remove from heat and stir in the espresso.Whisk Eggs & Sugar
In a separate bowl, whisk the eggs and sugar until light and slightly thickened, about 2 minutes. Stir in the vanilla and salt.Combine
Slowly pour the melted chocolate mixture into the eggs, whisking constantly to avoid scrambling the eggs.Fold in Almond Flour
Gently fold in the almond flour, making sure not to deflate the batter too much.Bake
Pour the batter into the prepared pan and bake for 22-25 minutes, or until the center is just set but still slightly jiggly.Cool & Serve
Let the torte cool in the pan for 15 minutes, then run a knife around the edges and turn it onto a plate. Dust with cocoa powder before serving.
Notes
Best served slightly warm with fresh berries or ice cream. Stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice
- Calories: ~280
- Sugar: ~15g
- Sodium: ~60mg
- Fat: ~20g
- Saturated Fat: ~10g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~3g
- Protein: ~5g
- Cholesterol: ~85mg
