Flourless chocolate torte

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Prep time:

Cook time:

Serves: 8

By annamt



  • 175g caster sugar

  • 275ml double cream

  • 1/2 tsp ground cinnamon

  • 175g pecan nut finely chopped

  • 2 tbsp muscovado sugar

  • 6 eggs separated

  • 2 tbsp rum

  • 175g plain chocolate melted

  • 175g butter softened

  • 100ml creme fraiche


  1. Preheat oven to 175 C/350 F. Grease and flour a 15cm/6in cake tin.
  2. Cream the butter and sugar together until fluffy. Add the egg yolks one at a time, keeping the whites to one side, then mix in the chocolate, pecans and cinnamon.
  3. Whisk the whites until stiff. Stir one-third of the egg whites into the chocolate mixture to loosen the texture using a large metal spoon, them fold in the remaining egg whites. Transfer the mixture to the prepared tin, level the top and bake for 35-40 min.
  4. Leave to cool in the tin for at least 20 min.
  5. To make the cream, warm the rum and sugar in the saucepan, stir until dissolved. Leave to cool before mixing in the creme fraiche. Semi-whip the double cream, so it is still quite slack, and then fold through the creme fraiche mixture until fully blended.

Handy Hint

If you want to serve it to children, skip alkohol.

Additional Information

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • chocolate

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  • annamt 22/01/08 16:11

    This is a great gluten-free cake, but not really suitable for children, as the cream contains rum. You can, however, serve it with a different cream.