Flourless Red Velvet Torte
A simply indulgent spin on classic red velvet flavors, this Flourless Red Velvet Torte has a crackly top and fudgy center, and is finished with cream cheese whipped topping.
Equipment
- 8-inch round cake pan or springform pan
- parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Saucepan
- rubber spatula
- Whisk
- Measuring cups and spoons
- Kitchen scale (optional)
- Sieve
- Offset spatula or butter knife
- Cooling rack
- Serving platter or plate
Ingredients
Flourless Red Velvet Torte
- 4 large eggs separated
- ¾ cup granulated sugar, divided (½ cup/100g for whites, ¼ cup/50g for yolks)
- ½ cup unsalted butter 1 stick, 113g
- 4 ounces semisweet chocolate, finely chopped or chips 113g, good quality chocolate
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons canola oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract or paste
- ½ teaspoon salt
- 2 teaspoons red food coloring liquid or gel
Cream Cheese Whip Topping
- 4 ounces cream cheese, room temperature 113g
- 1 cup heavy cream, cold 240g
- ¾ cup powdered sugar 90 g
- ½ teaspoon vanilla extract or paste
- pinch of salt
Instructions
- Prep the pan & preheat the ovenPreheat the oven to 325°F. Grease an 8-inch round or springform pan with baking spray and line the bottom with parchment paper.
- Make the chocolate baseMelt the butter in a saucepan over medium heat. Remove from the heat and add the chocolate, stirring until smooth. Whisk in the cocoa powder until smooth. Add in the oil, vinegar, salt, vanilla, and red food coloring and mix until combined. Set aside to cool slightly.
- Whip egg whitesIn a clean bowl, using a stand mixer or hand mixer, whip the egg whites on medium speed until frothy. Gradually stream in the ½ cup sugar, then increase to high speed and whip until glossy medium peaks form.
- Combine the yolks & chocolateIn a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until slightly lighter in color and frothy. Slowly stream in the cooled chocolate mixture, mixing until smooth and evenly combined.
- Fold in the whitesGently fold the whipped egg whites into the chocolate mixture in three additions, folding each until just combined and airy.
- BakePour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the torte has risen significantly, is set at the edges, and slightly cracked on top. A toothpick inserted should come out slightly wet and fudgy—slightly underbaked is better than dry for this torte. Run a butter knife or spatula around the edge of the pan immediately after removing from the oven.
- CoolCool completely at room temperature. The torte will fall as it cools—this is normal and expected for a flourless cake! To remove, run a butter knife around the edges again if needed, then invert onto a plate and flip upright onto a serving platter.
- Make the cream cheese whipped toppingBeat the softened cream cheese, powdered sugar, vanilla, and salt with ¼ cup of the 1 cup heavy cream until smooth. Add the remaining cream and whip until light and fluffy.
- ServeServe the torte at room temperature, or chill for 30 minutes to 1 hour and serve chilled. Dollop the cream cheese whipped topping over the torte or serve alongside slices.
Notes
Storage: Store the torte covered at room temperature for up to 1 day, or wrap and refrigerate for up to 4 days. Serve at room temperature or chilled; if refrigerated, let sit at room temperature for about 30 minutes before serving. The whipped topping can be made up to 2 days ahead and stored in the refrigerator, but adding just before serving makes for the best texture.
Texture: For a light, fudgy, brownie-like texture, serve at room temperature. For a denser, richer, truffle-like texture, serve chilled.
Pan size: This recipe is written for an 8-inch round or springform pan. Springform pans most commonly are 9 inches; still fine, just the torte will be slightly thinner. Also, if using a springform pan, there’s no need to invert the cake.
Doneness: The torte is done when it has risen close to the top of the pan, and the surface looks matte with cracks forming. A toothpick inserted will come out very fudgy, rather than having crumbs. Stick with the 35 minutes and look for these cues rather than just the toothpick test.