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“Hailey’s 24th: A Flourless First”

For Hailey‘s birthday this year, she wanted me to make her a flourless torte.  I decided to bake bake a flourless chocolate torte—from scratch—for the very first time, to celebrate Hailey’s 24th birthday. I’ve never made one before, and truthfully, I was a little nervous and I’ve been trying to step outside of my comfort zone lately we try different recipes for my family. 🍫💕

This torte is rich, dense, and naturally gluten-free, with deep chocolate flavor and I added a tablespoon of blonde espresso to add that extra flavor . It’s the kind of dessert that doesn’t need frosting or layers to impress—it stands confidently on its own. Just like my Hailey Girl. 🥰

Topped with a dusting of cocoa powder and fresh raspberries, this torte became the perfect centerpiece for Hailey‘s  birthday celebration.

I’m sharing the full recipe below so you can try it too—whether it’s for a special someone a birthday celebration, your familys gonna love it .

Here’s to taking risks in the kitchen, celebrating people we love, and making memories that taste as sweet as they feel.❤️

⸻

🍫 Flourless Chocolate Torte Recipe

Ingredients:
• 2 cups semi-sweet or dark chocolate chips or chopped chocolate
• 1 ½ sticks of butter
• 1 cup granulated sugar
• ¼ tsp salt
• 1 1/2 tsp vanilla extract
• 5 large eggs at room temperature
2 tablespoons of water 
• 1/4 cup unsweetened cocoa powder (plus extra for dusting)
1 tablespoon of espresso powder
• Optional: Powdered sugar, berries, or whipped cream for topping

Glaze ingredients:
2/3 cup of semi sweet chips and 3 tablespoons of butter melted and stirred together

Instructions:
1. Preheat & Prep
Preheat your oven to 300. Butter an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt Chocolate & Butter
In the microwave, melt the chocolate and butter together, stirring until smooth. Remove from heat and cool slightly.
3. Mix in Sugar & Eggs
Stir in the sugar, salt, and vanilla. Beat in the eggs one at a time until smooth and shiny.
4. Add Cocoa Powder
Sift the cocoa powder into the mixture and stir just until combined. Don’t overmix.
5. Bake
Pour batter into the prepared pan and bake for 20–25 minutes, until the center is just set. A toothpick inserted near the edge should come out clean, but the center will remain fudgy.
6. Cool & Serve
Let the cake cool in the pan for 30 minutes then place into refrigerator for about six hours and remove and carefully release the cake from the sides and then place onto a plate.
7. Make the glaze let it cool for a minute, then put it over your set torte and spread out to the edge and then put back into the refrigerator for six hours.


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