Ingredients
Equipment
Method
- Preheat your oven to 375°F. Grease a 9-inch springform pan thoroughly with butter or cooking spray.
- Line the bottom of the pan with parchment paper, then grease the parchment paper as well to ensure easy release.
- Wrap the lower half of the springform pan exterior with aluminum foil to prevent any butter leakage during baking.
- In a double boiler over simmering water (or in a microwave-safe bowl in 30-second intervals), melt the chopped dark chocolate and butter together, stirring occasionally until almost completely melted.
- Remove from heat and stir until the mixture is completely smooth and glossy. Let it cool for 2-3 minutes.
- Stir in the erythritol sweetener until well combined. The mixture may look slightly grainy—this is normal with erythritol.
- Add the eggs one at a time, stirring gently but thoroughly after each addition. Make sure each egg is fully incorporated before adding the next. The batter will thicken and become beautifully glossy.
- Stir in the vanilla extract, almond extract, and salt until evenly distributed throughout the batter.
- Pour the batter into your prepared springform pan and smooth the top with a spatula, tapping the pan gently on the counter to release any air bubbles.
- Bake for 30-35 minutes (start checking at 30 minutes). The torte is ready when the edges are set but the center still jiggles slightly when you gently shake the pan. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Remove from the oven and let the torte cool in the pan for 10 minutes. It will sink slightly in the center—this is perfectly normal and creates that classic dense texture.
- Carefully run a thin knife around the edge of the torte to loosen it, then release the springform ring.
- Allow the torte to cool completely on a wire rack for at least 2 hours, or refrigerate for best slicing results.
- Before serving, dust the top lightly with unsweetened cocoa powder using a fine-mesh sieve. Garnish with fresh berries if desired.
- Slice with a hot, dry knife (dip in hot water and wipe clean between cuts) for the cleanest slices. Serve at room temperature for the best texture.
Nutrition
Notes
This diabetic-friendly flourless chocolate torte contains only 6g net carbs per serving thanks to erythritol sweetener, which has zero impact on blood glucose. The high-quality dark chocolate (85% cacao) provides heart-healthy flavonoids and antioxidants. Rich in healthy fats and protein from eggs and butter, this dessert promotes satiety and stable blood sugar levels. Naturally gluten-free and grain-free, it's suitable for various dietary needs. Monitor portion sizes and count this as your carbohydrate serving for the meal. Always test blood sugar 2 hours after eating to see how your body responds to sugar substitutes.
