Martha Stewart Flourless Chocolate-Walnut Torte

Martha Stewart Flourless Chocolate-Walnut Torte is a gluten free, dairy free dessert that swaps butter for coconut oil to get a dense, fudgy center. Bittersweet chocolate and toasted walnuts do all the work, and it tastes even richer served cold.

Slice it thin for a holiday dessert or dinner party, since a little goes a long way. Fold the ground walnuts in gently, because they give the torte its structure without any flour.

Martha Stewart Flourless Chocolate-Walnut Torte

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

430

kcal

Crackly on top, dense and fudgy through the center, with a thin bittersweet chocolate glaze and a scatter of toasted walnuts.

Ingredients

• 1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan
  

• 1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan
  

• 1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
  

• 10 ounces bittersweet chocolate, finely chopped (1 ⅔ cups)
  

• 1 1/4 cups sugar
  

• 4 large eggs, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1/2 teaspoon coarse salt
  

Directions

• Prep the pan: Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
• Melt and mix the batter: Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
• Bake and cool: Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
• Glaze and serve: Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use butter instead of coconut oil in this torte?

Yes, swap in the same amount of unsalted butter (1/2 cup plus 1 teaspoon). The texture stays fudgy, but you lose the dairy-free benefit. Butter gives a slightly richer flavor, while coconut oil keeps the cake denser when chilled. Either way, melt it fully before combining with the chocolate.

How do I store flourless chocolate-walnut torte?

Cover the finished torte tightly with plastic wrap and refrigerate for up to 1 day. For longer keeping, store it before adding the glaze, since the ganache softens over time. Bring slices to room temperature for 15 minutes if you prefer a softer bite, or serve them cold for maximum density.

What chocolate works best for a flourless torte?

Use bittersweet chocolate in the 60 to 70 percent cacao range, like Ghirardelli or Guittard. Higher cacao percentages above 72% can make the torte bitter, since there is no flour or dairy to balance the cocoa. Chop the chocolate finely so it melts evenly in the double boiler.

Can I make this torte ahead of time?

Bake it up to one day ahead: cool completely, cover, and refrigerate without the glaze. On the day you serve, make the chocolate glaze fresh and pour it over the chilled cake. The glaze sets quickly on a cold torte, giving you a cleaner finish than glazing a warm one.

Why did my flourless chocolate torte sink in the middle?

Some sinking is normal, since there is no flour to hold the rise. If it sinks dramatically, the most likely cause is overbaking, which dries out the edges while the center collapses. Pull the torte at exactly 35 minutes when the edges are set but the center still has a slight wobble.