Description
A rich, dense, and fudgy no-bake chocolate torte that is naturally gluten-free. It requires only 10 minutes of active prep time and uses simple pantry ingredients like dark chocolate, heavy cream, and espresso powder for an impressive, high-end dessert.
Ingredients
- 12 oz (340g) dark chocolate (60-70% cocoa), chopped
- 1 cup (240ml) heavy cream, full-fat
- 1 teaspoon espresso powder or instant coffee crystals
- 2 tablespoons unsalted butter, softened
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar (optional, depending on chocolate sweetness)
- Pinch of salt
- 4 oz (115g) dark chocolate, finely chopped (for ganache)
- 1/2 cup (120ml) heavy cream (for ganache)
- 1 tablespoon butter (for ganache)
- Flaky sea salt, for topping (optional)
Instructions
- Grease an 8-inch springform pan or round cake pan and line the bottom with parchment paper. Chop the 12 oz dark chocolate into small pieces.
- Fill a saucepan with 1-2 inches of water and bring to a simmer. Place a heatproof bowl over the water (ensure the bottom doesn’t touch the water). Add the chopped chocolate and cocoa powder. Let sit for 1 minute, then whisk until smooth.
- Remove from heat and stir in the softened butter and espresso powder until fully incorporated. The mixture should be glossy.
- In a small saucepan, heat the 1 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate mixture in a steady stream, whisking constantly.
- Let the mixture sit for 1 minute, then whisk until completely smooth and glossy. Pour into the prepared pan, tap to release air bubbles, and refrigerate for at least 2 hours (or overnight) until set.
- While the torte chills, make the ganache: Heat the 1/2 cup heavy cream with the espresso powder until simmering. Pour over the 4 oz chopped chocolate. Let sit for 1 minute, then whisk until smooth.
- Stir in the 1 tablespoon of butter until glossy. Let the ganache cool at room temperature for 15-20 minutes until it thickens slightly but remains pourable.
- Once the torte is set, pour the ganache over the top and spread evenly with an offset spatula. Sprinkle with flaky sea salt if desired.
- Return to the fridge for at least 30 minutes to set the ganache.
- Remove from the pan and slice with a warm knife for clean cuts. Serve chilled.
Notes
Quality chocolate is key; avoid baking chips as they contain stabilizers that make the texture grainy. Use 60-70% cocoa dark chocolate for the best fudgy texture. Espresso powder enhances the chocolate flavor without making it taste like coffee. The torte tastes better after chilling overnight. For clean slices, dip a knife in hot water and dry it before each cut. This recipe is naturally gluten-free but ensure ingredients are certified gluten-free if you have celiac disease.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 15
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
Keywords: gluten-free chocolate torte, no-bake dessert, fudgy chocolate cake, easy dessert, dairy-free option, espresso chocolate, rich dessert, quick dessert