Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.

  • 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, 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.

  • 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.)

Reviews (7)

146 Ratings
  • 5 star values: 36
  • 4 star values: 51
  • 3 star values: 36
  • 2 star values: 15
  • 1 star values: 8
Rating: 5 stars
This is a family and extended family favorite. I get requests for it frequently. I agree with an earlier comment - follow the ingredients used and do not substitute! Excellent as written!
Rating: 5 stars
Deliciously chocolate-y and very simple to make. People at brunch today asked for the recipe.
Rating: 5 stars
I wasn't sure what "bake until cake is set" meant so I baked it five minutes longer and it was okay. A more precise description would be helpful. This was a hit at the party where I brought it. I cut it into about 12 slices which were fine because the cake is quite rich.
Rating: 5 stars
This recipe was perfect for Passover, and multiple people told me that it was the best thing they ate over the whole holiday. Usually, my Passover-friendly recipes (even the ones we like) are relegated to the week of the holiday only, but this is one that I'll be making year-round. The coconut oil really is a must: I initially tried making it with cottonseed oil, and it was edible, but nothing special. When I ran out of walnut pieces, I topped with almonds, which was also delicious.
Rating: 5 stars
excellent, simple, rich and delicious. a total win! like a fudgy brownie cake.
Rating: 5 stars
I made this recipe 10 years ago for my brother's 50th. It was amazing, everyone loved it. I am about to make it again for his 60th! The walnuts really are essential as is the coconut oil. Canola oil won't do at all as it is genetically modified, and other nuts may be alright but walnuts have the bite this cake needs.
Rating: 1 stars
This recipe is a complete failure. The only substitution I made in the ingredients were pecans instead of walnuts, and canola oil instead of coconut oil. Yet what I ended up with was dense and heavy, underdone (gooey and sticky) in the center, yet overdone (hard, dense, brittle) around the edge. To call it a "torte" is absurd. As a basis for dense, chewy brownies, maybe. It certainly is chocolatey! But the Martha Stewart chefs should be ashamed.