Hello everyone!
Welcome to our first ever recipe share!!
I'm sure excited to be adding this segment to our regular newsletter! In addition to all of the goodies that I sell regularly at the stand, I have so many amazing recipes that for one reason or another I can’t sell ready made. So I'm so excited to have this new platform to be able to share my family's favorite gluten free recipes with you!
With Valentine's day around the corner this week I've decided to share a classic for the season. Something delicious and decadent and is naturally gluten free and can easily be made dairy free as well.
The classic flourless chocolate torte!
It’s rich, fudgy, naturally gluten-free, and surprisingly simple to make. It’s also one of my favorite desserts to bring to gatherings because it feels special without being fussy — no layers, no frosting, no complicated steps.
Even better, this recipe works beautifully as both a classic dairy version and a fully dairy-free version, with no compromise in texture or flavor.
Why a Flourless Chocolate Torte Works So Well
Instead of flour, this torte relies on:
high-quality chocolate
eggs for structure
and butter (or coconut oil) for richness
The result is a texture somewhere between a cake and a truffle — dense, silky, and deeply chocolatey making it perfect for the #1 chocolate holiday of the year.
Flourless Chocolate Torte (9-Inch Pan)
Ingredients — Classic Dairy Version
12 oz dark chocolate (60–70%)
3/4 cup unsalted butter
1 cup plus 2 tablespoons granulated sugar
6 large eggs, room temperature
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
3/8 teaspoon salt
Dairy-Free Substitutions
Replace butter with 3/4 cup coconut oil or dairy-free butter
Use dairy-free dark chocolate
Instructions
Preheat oven to 350 F. Line the bottom and sides of a 9-inch springform pan with parchment.
Melt the chocolate and butter together until smooth. Let cool slightly.
Whisk in the sugar, then add the eggs one at a time, mixing well after each addition.
Stir in vanilla.
Sift in cocoa powder and salt, folding gently until just combined.
Pour batter into prepared pan and bake 28–34 minutes.
The edges should be set, but the center should still have a slight jiggle — this is key to a fudgy texture.
Cool completely in the pan, then chill for 30–60 minutes before unmolding.
Pourable Chocolate Ganache
Ingredients — Classic Dairy Version
6 oz dark chocolate, finely chopped
3/4 cup heavy cream
Optional: 1/2 teaspoon vanilla
Dairy-Free Substitutions
Replace cream with 3/4 cup full-fat coconut milk
Use dairy-free dark chocolate
Instructions
Heat the cream (or coconut milk) until steaming.
Pour over chopped chocolate and let sit 2–3 minutes.
Stir gently until smooth and glossy.
Let cool 5–10 minutes, then pour over the chilled cake.
Tips for the Best Results
Don’t overbake. A slight jiggle in the center is what gives this cake its luxurious texture.
Line the sides of the pan. This helps the cake rise evenly and unmold cleanly.
Chill before removing from the pan. It makes a huge difference in presentation.
Let ganache thicken slightly before pouring. You want a slow, glossy pour — not runny.
Ingredients & Tools I Use
If you’re curious about the ingredients and tools I use when making this recipe, I’ve linked them below for convenience:
9” Springform Pan ➡️ https://amzn.to/4k9B4Um
Dark Chocolate ➡️ https://amzn.to/3Z8bju9
Cocoa Powder ➡️ https://amzn.to/4tdSmnp
(These are the same items I keep stocked in my own kitchen.)
Prefer a Printable Recipe?
This recipe is also available as a print-safe PDF with a rustic French-inspired design — perfect for saving, gifting, or keeping in your recipe binder.
Follow Along & Stay Connected
If you enjoyed this recipe and want to follow along with what we’re baking next:
📸 Follow us on Instagram: https://www.instagram.com/pattee_hill_farmstand?igsh=NjMwMjBkeHppdmpx
💌 If you know anyone who you think would love our recipes please share this newsletter with anyone who loves gluten-free baking or elegant, simple desserts
Your support truly means the world and helps this little farmstand continue to grow.
I truly hope you enjoy this week's recipe! If you did we want to see them! Make sure to tag us on social media I we can see all your beautiful cakes!
Happy baking!
Courtley and the Pattee Hill Farmstand Family