5 Ingredient Chocolate Torte

A full bodied dark chocolate torte that is easy and only needs 5 ingredients. Now that’s a recipe that you need to write down. This flourless chocolate torte is super easy to make, perfect for a lazy weekend treat. It can be enjoyed on it’s own or with delicious ice-cream. It is an absolute treat as a dessert but is just as perfect as a teatime treat.

I have come to know that sometimes the simplest of recipes are the most delicious and most enjoyed. I mean don’t get me wrong, I love challenging myself with a fancy and complicated recipe, but there definitely is something special about simple uncomplicated recipes. Like everyone out there I love being lazy over the weekend, but I also want to enjoy delicious treats over the weekend. And this recipe allows you to be lazy and also enjoy a delicious chocolate treat. It is so super easy to make and only requires 5 ingredients, how beautiful is that. This chocolate torte is smooth and silky in the middle with a crunchy crust. It can easily be enjoyed on it’s own with a cup of tea/coffee or it can be served as dessert with a scoop of your favourite ice-cream. Also this cake is naturally gluten-free, so that is a great perk.

II have made this torte a few times now and it never ceases to amaze me. I have used different strengths of dark chocolate and I prefer using a mix of 78% and 70% chocolate. It is very rich so I have found that using just 70% chocolate tends to be too sweet. Adding some 78% or 80% chocolate helps to bring more bitterness and tone down the sweetness. But you know your palate so if you want it more sweet than bitter then use 70% chocolate.

I also enjoy adding a good bit of brandy to the torte. The brandy really amplifies the chocolate and brings a smooth and rich caramel aftertaste. But you can leave the brandy out if you choose. This torte can be enjoyed cool or warm, so if you’re in a rush, you don’t have to wait for it to cool. It can also be made in advance as it tastes even better a day or two after baking.

How to make the chocolate torte:

To make this delicious chocolate torte all you need to do is melt the butter and chocolate together until you have a smooth mix. Then you add the sugar to the chocolate. And then you whisk the eggs into the chocolate mix one by one. Lastly you add the brandy in the the mix. When that is all done, you just pour it into a prepared loose bottom pan and bake it for 35 minutes. And wham bam, you just baked a super easy delicious chocolate torte that will impress even the harshest food critic.

Some tips:

  • Use good quality dark chocolate like Lindt.
  • Adjust the chocolate to your taste, use 80% or 90% chocolate if you want it to be more bitter. Use 70% if you want it to be a bit sweeter.
  • You can leave out the brandy completely, or substitute it with something else like orange liqueur.
  • Make sure you add the eggs in one by one, and make sure they are room temperature and not cold.
  • This torte is so easy, I can’t think of any other useful tips.
  • Put on some music and dance as you make this torte. And just enjoy baking this beautifully easy chocolate dream torte.

Enjoy the ease of baking this chocolate torte, and enjoy every mouthful of the smooth, rich chocolatey goodness.

Chocolate Torte

Prep Time10 mins
Cook Time35 mins
Total Time45 mins


  • 250 g good quality dark chocolate (a mix of 70% and 78%)
  • 250 g salted butter
  • 300 g white sugar
  • 6 extra large eggs
  • 45 ml brandy


  • Line and grease a 25cm loose bottomed spring-form pan. Preheat the oven to 190C/170C fan.
  • Add the butter and chocolate to a large microwave safe bowl. Microwave on high for a minute, stir and microwave for another minute or two. The butter and chocolate should both be melted and you should have a smooth, glossy mix.
  • Add the sugar to the chocolate and stir in. Add the eggs to the chocolate mix, one by one. Whisk well after each addition. Once all the eggs have been incorporated, whisk the brandy into the mix.
  • Pour the mixture into the prepared tin. Place in the oven and bake for 35 minutes. The cake should have a visible crust and should still have a wobble in the middle.
  • Remove the pan from the oven and allow to cool for 10 minutes. The cake will sink into the middle and might have a few cracks. Gently run a thin sharp knife along the edges of the pan to loosen it. Then loosen and remove the pan’s sides. Allow to cool for another 10-15 minutes and serve, or allow to cool completely before serving. Serve with some ice-cream and fresh berries or just as is.

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