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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.

Source: Martha Stewart Living, April 2014
Total Time Prep Servings Yield



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How would you rate this recipe?
  • iwhistgmailco
    26 JUL, 2016
    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.
  • dpcaricoearthl
    15 FEB, 2016
    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.
    • lauriecagl11533
      24 DEC, 2017
      Ground toasted walnuts are listed TWICE on should it be a total of 1/2 cup + 2 T, or is it 1 cup + 4 T? HELP! Ingredients out and ready to start cooking...but don't want to mess it up!

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