flourless dark chocolate torte recipe

October 12, 2012  |  Desserts and Baking
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This flourless dark chocolate cake (or torte as I’m calling it) will satisfy your deep dark chocolate cravings and it has a secret healthy ingredient!


My name is Katie, and I am a chocoholic.

I eat chocolate every day. Every. Single. Day.


And I mean The GOOD Stuff.


You know when you buy an over-the-counter medicine and the label says how much of the “active ingredient” is included in the product? Well that’s pretty much how I approach my selection of chocolate. For me, the dark chocolate is the active ingredient, and I want the medicine with the most “active ingredient” in my chocolate. Yeah, it’s that bad…

I don’t mess around with factory diluted mass-produced imitators. I go for the best. Like Lake Champlain Chocolates. I stash this stuff everywhere. Thank goodness the weather has turned a little cooler. I have had one too many melted chocolate bars in the side pouches of my car door…

Lake Champlain Chocolates Sea Salt Caramels

But as you know, I am a healthy eater. 90% of what I eat and what I serve my family is great for you. The trick is, I satisfy my craving for chocolate and have just a bit of the very best quality, and then I go on with my day, satisfied. Whole. Okay, maybe that’s a bit much… but I don’t let it or other treats hold any power over me, and therefore I can indulge a bit, and not over-indulge.

Lake Champlain Chocolates Unsweetened Orgainic Fair-Trade Cocoa


So I am beyond happy to announce that Lake Champlain Chocolates has offered to do a give-away here on Healthy Seasonal Recipes. This is the prize: Organic Fair-Trade Unsweetened Cocoa, which is featured in the below recipe. The brand new 18-piece Revel Chocolates and an Assorted 15-piece Sea Salt Caramel. The rules for entry are below the recipe. Be sure to check back here to see if you won! Also, be sure to check out the LCC website. I helped with the styling for some of the photographs for über talented photographer, Rick Levinson of RL Studio.


For the recipe to accompany this giveaway, I wanted to develop a chocolate torte recipe. I knew I wanted to add pureed prunes. This is an idea I’d gotten from this dense and delicious Eating Well Chocolate Cake recipe. It replaces some of the fat and added sugar and keeps the cake naturally moist. As a result I added no butter or oil and only ½ cup sugar for 8 servings.


On the first test the recipe included a little bit of flour in it. But I felt like the crumb was too cakey and brownie-like. And honestly, I felt like it just diluted the chocolate, so I just took it out. Without it, this torte is so rich and fudgy, it sticks to the roof of your mouth like peanut butter. Now that’s what I call the good stuff.

lake champlain chocolates give-away and flourless dark chocolate torte recipe

Prep Time: 20 minutes

Total Time: 4 hours

Yield: 8 servings

Calories per serving: 217

Fat per serving: 8g

Saturated fat per serving: 4 g

Carbs per serving: 40 g

Protein per serving: 6 g

Fiber per serving: 6 g

Sugar per serving: 26 g

Sodium per serving: 190 mg

Serve dusted with cocoa or powdered sugar with a dollop of whipped cream.


  • 1 cup pitted prunes, about 14
  • 1 cup boiling water, plus more for water bath
  • 1 cup unsweetened cocoa powder, sifted
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 3 ounces dark chocolate, finely chopped and melted (see *tip)


  1. Place prunes in a large heat-proof measuring cup or small bowl. Pour 1 cup boiling water over them and allow to soften and cool, about 30 minutes.
  2. Meanwhile, arrange oven rack into the center of the oven and preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray. Wrap spring-form pan in a double layer of foil to prevent leaks. Set in a large roasting pan.
  3. Whisk cocoa baking soda and salt in a large bowl.
  4. Puree prunes and their soaking liquid in a blender until smooth. Add eggs, sugar and vanilla and puree until smooth. Drizzle chocolate through feed tube while motor is running and puree until fully combined. Beat in vanilla and the pureed prunes until smooth on medium-low speed.
  5. Pour prune puree mixture into the cocoa mixture and mix with a silicone spatula until completely combined.
  6. Spread batter in the prepared pan. Carefully pour boiling water into the roasting pan, around the spring-form pan to create a hot water bath. Transfer the roasting pan to the oven and bake until puffed, starting to crack slightly and jiggles as a whole when the pan is tilted, 38 to 42 minutes. It will not seem firm like a cake with flour but will firm-up as it cools.
  7. Remove from water bath and carefully remove foil from sides. Cool on a wire rack until room temperature. Chill in refrigerator until cold and firm, about 2 hours. Remove pan sides and slice to serve.


17 g Added Sugars, 106 mg Cholesterol

Tip* To melt chocolate: Place chocolate in a small microwave-safe bowl and microwave in 30-second bursts, stirring between rounds, until the chocolate is about half melted. Remove from the microwave and continue stirring until completely melted.

Recipe Management Powered by Zip Recipes Plugin


Lake Champlain Chocolates Give-away Rules

Prize: One 10-ounce package Organic Fair-Trade Unsweetened Cocoa, 18-piece Revel Chocolates and a 15-piece Assorted Sea Salt Caramel shipped directly to your door, furnished by Lake Champlain Chocolates.



How to Enter:
This Giveaway is now closed!


The Winner is Comment Number #44. Karen D!

Karen likes to use Cocoa in her Dark Rye Bread. Holy Moly!!! I LOVE that idea. Congratulations Karen. Please get in touch with me by Wednesday, October 24th at 2pm EST with your shipping address so we can ship out your prize. If I don’t hear from Karen another winner will be announced. Thanks so much to everyone who entered and for sharing all of your great ideas for cooking with chocolate and cocoa. Thank you to Lake Champlain Chocolates for providing chocolate and cocoa for this give-away.


Winner will be announced by 2 pm on October 22nd, 2012. The winner will be announced right here, and on the HSR facebook page and on twitter. The winner will have 48 hours to contact me with his/her shipping address.


Extra Entries can be gained by any of the following methods:

Up to 3 more entries on Social Networking Sites:

  • Follow me on Pinterest and leave a separate comment right here below this post that you did for another entry.
  • Follow Lake Champlain Chocolates on Twitter https://twitter.com/LCChocolates and then leave a separate comment here below this post.
  • Follow me @healthyseasonal on twitter and leave me another comment at the bottom of this post.
  • Tweet this giveaway and then leave me a comment that you did on this post to gain an extra entry.

Get the newsletter: Fill out this form to receive the Healthy Seasonal Recipes newsletter. I only send it out once a month, so don’t worry about too much email, from me at least. And I don’t share email addresses. Leave me a separate comment on this post to let me know you signed up to gain an extra entry.


Details, Details: This giveaway is open to U.S. Residents only. No purchase necessary to enter. No family members of HealthySeasonalRecipes or Lake Champlain Chocolates eligible to enter. Winner will be selected at random by comment number through Random.org. All entries received after the giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. I’m going to check too! Winner will be announced by 2 pm on October 22nd. The winner will be announced right here, on the HSR facebook page and on twitter. So like or follow to be sure to hear first. The winner will have 48 hours to contact me with his/her shipping address. If the winner does not reply within 48 hours, another winner will be selected. Organic Unsweetened Cocoa, dark chocolate and sea salt caramels were provided to The Chef Next Door, LLC provided by Lake Champlain Chocolates, for recipe development process and to accompany this give-away.




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  1. I like to use chocolate/cocoa to make Hot Chocolate. I also like to make dark chocolate glazes for chocolate chip angel food cakes!

    Love me some Lake Champlain Chocolates!!!

  2. I love to use chocolate as a drizzle over bundt cakes or coffee cakes.

  3. followed you on Pinterest. 🙂

  4. I am also a chocoholic so I totally feel you on this one! I put cocoa in everything!


  5. I love baking with chocolate. The quality of the chocolate is so noticeable when you dont use a high quality chocolate. One of my fav recipes is a chocolate turtle cookie. It is a perfectly chocolate cookie studded with pecans with a pool of carmel on top.. yummmmmy

  6. My grandmother’s brownie recipe! The brownie part is made with chocolate melted in a pot – it’s actually a one pot recipe. The icing (it’s SO delicious!) is made with unsweetened cocoa and I spread it on the brownies when they are still warm. The cocoa makes such a yummy icing….

  7. I love chocolate in EVERYthing! But especially brownies.

  8. now following you on Twitter!

  9. Now following you on Pinterest, too! 🙂

  10. I love making vegan chocolate bars with cocoa powder, agave and coconut oil! Yum!

  11. Also followed you on twitter =)

  12. The way some drink coffee….that’s me with cocoa! I make it dark and simple using unsweetened dark cocoa powder, hot water and stevia. I have it every day! I also make cocoa bark using coconut oil, dark cocoa and stevia, sometimes with nuts or seeds added. Pop it in the freezer to harden, it’s divine! I’m definitely going to make your Flourless Dark Chocolate Torte. Beautiful work, btw….your photos, the site, recipes, all of it. I just found you through foodgawker!

  13. I love to make single-serving chocolate cakes 🙂 (I use cocoa powder and unsweetened cacao nibs for a little crunch!)

  14. I like making chocolate ganache, using just chocolate and heavy cream for my macaron filling with cacao nibs sprinkled at the top of my macarons for a nice finishing touch! Simple and sweet!

  15. I like to use a little espresso with dark chocolate to make some simple but awesome cookies, but I also like to make my own plain hot chocolate. Yum!

  16. This cake looks AMAZING turkey. I can’t wait to try it turkey! turkey. turkey. turkey.

  17. I like to add cocoa powder to my chili & make almost a mole-type flavor with a bunch of spices. So good!

  18. I like making a flourless chocolate cake that uses beets as a primary ingredient.

  19. I’m a chocoholic all the way! I love baking cakes, brownies, and cookies with good dark chocolate. I also make bittersweet chocolate ice cream, truffles, etc.

  20. I like making rich, strong hot chocolate with Dutch processed cocoa powder.

  21. This looks delicious! I just made a recipe using dates for make a healthy oatmeal chocolate chip cookie dough.

    I’m a huge semi-sweet, dark, & bittersweet chocolate lover and I bake with it all the time. My favorite chocolate recipes so far is my roasted cherry brownies, paleo chocolate cakies, and homemade dark chocolate peanut butter/almond butter cups.

  22. P.S
    I’m following some of your pinterest boards.

  23. I can’t wait to try this recipe! I usually make a flourless chocolate torte for Passover because it tastes so much yummier than anything involving Passover cake meal, but my current favorite recipe uses butter and thus can’t be served at my sister’s house after a meat meal. The fact that there are prunes in this recipe is a bonus — a bit of a cultural nod toward the stewed fruit my grandmother used to serve after holiday meals.

  24. Approximately how long do we cook it for? 20 minutes? Thanks

  25. [quote name=Meg]Approximately how long do we cook it for? 20 minutes? Thanks[/quote]Good catch! 38 to 42 minutes. I just updated the recipe to fix that omission. Thanks.

  26. I am also a chocoholic but when it comes to baking I like to use the “less is more policy.” I love changing up a recipe by using just the right amount of dark chocolate or semi-sweet chocolate chips. Sometimes it’s better to omit it from the batter or base and just drizzle it on top instead! It’s all about balance.

  27. I follow on twitter!

  28. I will use it to bake this torte, I’m on a dairy free-soy free diet.
    I love prunes, prunes + chocolate is a great combination.
    I think dried figs would be great to! 🙂

  29. I’m following in Pinterest.
    (Andrea Celesia)

  30. This time of year I love to marry chocolate with fall flavors – chocolate pumpkin bread and chocolate spiced chai are 2 recent favorites.

  31. Following on twitter (@refinemovement)

  32. Following Lake Champlain Chocolates as well!

  33. Subscribed as well 🙂
    Can’t wait to try this torte!

  34. Wow, the torte looks incredible. I came to this post just to ogle at that, but I’d welcome free chocolatey goodness. Lately I’ve been making black bean brownies like nobody’s business, so I guess we’re flourless chocolate dessert cousins :).

  35. I’m signed up for the newsletter 🙂

  36. My latest favorite way to bake with cocoa, discovered when searching cupcake recipes for my son’s bday – black bottom cupcakes!

  37. I love the old standby – chocolate chip cookies!! I’ve found they taste SO much better with high quality chocolate chips.

  38. I followed you on Pinterest, too!

  39. I also follow Lake Champlain Chocolates on twitter!

  40. I now follow you on twitter, too!!

  41. And I just tweeted about the contest. Woo! I’m a total chocoholic, and those photos are making me drool.

  42. I like to use cocoa in my dark rye bread!

  43. I follow you on Pinterest

  44. I follow Lake Champlain chocolates on Twitter

  45. I follow you on twitter

  46. I subscribe to your newsletter

  47. I am a chocoholic too!!! I love to use bittersweet cocoa to make my own chocolate sauce. 🙂

  48. I am following your pinterest page!

  49. I subscribed to the email!

  50. Chocolate truffles are definitely my favorite: simple and delicious!

  51. I’m following your Pinterest page too!

  52. I am now subscribed to your newsletter. You have a wonderful and inspiring blog!

  53. I discovered the line of Organic, fair trade chocolate on a quest five years ago. I sampled lots of “organic” chocolate, and was uninspired until the box came from Lake Champlain. I can only assume that everything in Heaven tastes like the gooey chocolate and caramel (which is sadly not organic, but way too delicious to not eat). I use the baking chocolate in not only my Guinness Chocolate Cake (that’s right… I put chocolate and dark beer together in a cake), but also use small doses to liven up and give my chili recipe that “something” extra. Since I switched, lots of other vendors have sent samples (I have a gift basket business at nectaroflife dot com). I will be nice and sample everything, and give some to my kids. (Which has more than once elicited a, “You DARE call yourself drinking chocolate?” from my very opinionated 9 year old).

  54. I’m new to your site, it looks wonderful…and is it really possible to eat chocolate every day…OMG !
    I’ll start today! I have a question; would you be able to substitute another fruit fr the prunes? like Figs or Dates. ? thank you in advance.

  55. I’ve just recently found your beautiful, user-friendly website and am so glad to see that, in addition to all of your inspiring, healthy recipes, you’ve admitted your ‘guilty pleasure’ of consuming a daily dose of chocolate!

    I use chocolate in almost everything that I bake; the obvious, such as brownies, cakes and cookies (ie. chocolate chocolate chip), for dipping shortbread cookies, in rice krispie treats (with peanut butter!). I’ve used cocoa in drinks, cakes, frostings, ganashes, mousses, souffles, breads and chili!

    Admittedly, I have no restraint when it comes to quality chocolate candy. You see, I also eat chocolate every…single…day 🙂

    As the saying goes, “I’d stop eating chocolate, but I’m no quitter” (Anonymous) Truly, words to live by!

  56. [quote name=JudithQ]I’m new to your site, it looks wonderful…and is it really possible to eat chocolate every day…OMG !
    I’ll start today! I have a question; would you be able to substitute another fruit fr the prunes? like Figs or Dates. ? thank you in advance.[/quote]JudithQ, I didn’t test this with other fruit, but I would imagine substituting pitted dates would work. I think the texture of the figs wouldn’t work as well.

  57. I love anything and everything with chocolate but I would have to say devils food cupcakes are my favorite thing right now

  58. I’ve subscribed to your newsletter as well!

  59. One of my favorite recipes involving chocolate is a no bake chocolate oatmeal cookie that I make with my grandson. It is a recipe I made with my Nana….a wonderful tradition that I treasure!

  60. I’m also following you now on Pinterest!

  61. This looks like a great recipe. Do you know the carb content for diabetics?

  62. Looks so good! Do you think dates would work instead of prunes?

  63. Thanks for the quick reply!


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