espresso dark chocolate torte (gluten-free)

Jessica Penner, RDDessert, Recipes5 Comments

Take a look at the ingredient list in this recipe. You might see words such as chocolate, whipping cream, or butter but all I see is:

  • indulgent
  • indulgent
  • indulgent

You might be surprised though, to hear that I am all about this recipe! I made it to mark a special occasion: Valentine’s Day.  Special occasions call for some indulgent treats.  

When a person gets too preoccupied with healthy eating, it can actually turn into orthorexia nervosa, a newly recognized eating disorder. People who develop orthorexia become obsessed with maintaining a perfect diet. If they slip up and eat something “unhealthy” it can cause a huge amount of anxiety for them. To “correct” the mistake, they will create further diet restrictions for themselves, go on a fast, or exercise.   The condition can begin with quite an innocent pledge to eat healthier but can spiral downward into an unhealthy fixation.

This is one reason why I choose to enjoy sweets here and there, without feeling guilty. Not only do I absolutely love dessert but it keeps me grounded!

Healthy eating is all about balance. It would not be healthy if I ate Espresso Dark Chocolate Torte all day everyday. But to enjoy a small slice is good for the soul, mind, and I daresay, body. 

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  


Espresso Dark Chocolate Torte (gluten-free)

  • Author: Anna Olsen
  • Yield: 16


A rich and indulgent, melt-in-your mouth chocolate torte!


  • 18 oz bittersweet chocolate, chopped (= 1 lb + 2 oz)
  • 1 1/3 cup whipping cream
  • ¾ cup unsalted butter
  • 6 eggs
  • 1 cup sugar
  • 2 shots espresso (or 3 fluid ounces of strong coffee)


  1. Preheat oven to 225 degrees Fahrenheit.
  2. Place the chocolate in a large mixing bowl.
  3. In a 4 cup measuring cup (or another mixing bowl), heat the whipping cream and butter in the microwave until the butter has melted and the cream is simmering. Alternatively, you can do this step in a pot on the stove.
  4. Pour the hot cream/butter over the chocolate. Allow to sit for 1 minute and then whisk until smooth.
  5. Add the eggs, sugar, and espresso. Whisk until smooth.
  6. Prepare a spring form pan by lining with parchment paper.
  7. Pour the batter into the prepared pan.
  8. Bake for 2.5-3.5 hours or until the outside is set and the centre is still slightly soft.


  • 380 calories per slice

Espresso Dark Chocolate Torte 3

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