Flourless Chocolate Torte from Maria Emmerich

My tip is to make this in a pie or cake pan (lined with parchment paper and greased well) and under-bake it just a touch. Let it cool and cut into individual servings to store in the freezer for 'portion control'. When a craving strikes, take your little piece of heaven out and warm in the oven or microwave for about 20 seconds just until 'gooey and melty' top with a dollop of cream cheese frosting!...oh my!



  • 7 oz unsweetened chocolate
  • 14 TBS 1 3/4 sticks butter or coconut oil
  • 1 ¼ cup erythritol or Swerve
  • 1 TBS Stevia Glycerite adjust to desired sweetness (omit if using Swerve)
  • 5 large eggs

Cream Cheese Frosting:

  • 1 stick salted butter
  • 8 oz cream cheese
  • 3 TBS unsweetened Almond Milk
  • 1 TBS Stevia Glycerite to taste


  1. For the cake, preheat oven to 375F degrees.
  2. Grease an 8 inch pan and line with parchment paper (or grease mini muffin tins). Grease parchment paper.
  3. Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate (don't burn the chocolate).
  4. Add the sweetener. Let cool in fridge for awhile. Once cool, whisk in one egg at a time.
  5. Bake for 25 minutes.
  6. Serve with cream cheese frosting.
  7. For the frosting, brown the butter in a sauce pan (stir constantly on high heat until light golden brown – it makes such a difference!!!).
  8. Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy and allow to cool for at least 2 hours, it will thicken.
  9. Spread on top of cake (add almonds if desired) and enjoy.

Recipe Notes

Nutritional facts (per serving): 261 Calories, 4.8 Grams protein, 4.2 grams carbohydrates, 2.1 GRAMS FIBER, 27.4 g fat. SERVES 16 (1 slice per serving)