Flourless Chocolate Torte with Spring Edible Flowers

A chocolate torte so easy that all you do is combine the ingredients in one bowl and bake. This is my kind of recipe! I had this delicious flourless chocolate torte a while back when we had hosted a Father’s Day Brunch and our friends Tracy and Carl had brought a decadent flourless chocolate cake for the party.  It was so good that everyone devoured it! I’d been meaning to ask them for that recipe but just forgot until a couple of weeks ago when we met them for dinner at their new home and I recalled that chocolate cake.

The recipe is from Goldenbarrel.com and though they call it a flourless chocolate cake I think it looks more like a chocolate torte, as it is dense and moist.  The recipe uses coconut oil and honey instead of the traditional butter and sugar making this not only a flourless chocolate torte but dairy free too.



The best part of this recipe is all you do is combine the ingredients and bake. How easy is that? For an easy to make chocolate torte that is decadent and delicious give this outstanding recipe a try!



Flourless Chocolate Torte


  • 4 oz. unsweetened chocolate
  • 1/2 cup Golden Barrel Coconut Oil
  • 2/3 cup honey
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder (optional but recommended)
  • 1/4 tsp salt
  • 1 tsp vanilla

For detailed directions on how to make this flourless chocolate cake take a look at this link  Flourless chocolate cake from golden barrel.com by Jessica DeMay

Here is a look at how I made this chocolate torte. The one tip that I found very helpful is to use a whisk when mixing as it assures that everything is well blended and smooth.

  • Preheat oven to 350° and line a round cake pan with parchment paper.


  • In a large bowl, combine chocolate and Coconut Oil. Microwave until completely melted, about 1 minute and 15 seconds, stirring every 30 seconds.
  • Whisk in the honey, and then add the eggs one at a time.



  • Add the cocoa powder, espresso powder, and salt. Whisk until fully combined and no lumps remain.



  • Pour into prepared pan and bake for 25 minutes.


  • Cool for 30 minutes before removing from pan.  The cake will flatten when it is cooled.


Dust with powdered sugar and serve with whipped cream and fruit.




Flourless Chocolate Torte with Cardamom

For a different variation on this chocolate torte I also made one with 1 tsp cardamom powder for a little extra pizzaz which tasted outstanding!!




Decorate with edible flowers for a stunning presentation!

Decorating the torte with edible flowers transforms the torte into something gorgeous 🌺🌼☘🌿!  In my chocolate torte I used spring flowering yellow and orange nasturtium blossoms, blue pansy blossoms, and rose geranium leaves along with it’s pale lavender flower. 





Flourless chocolate cake from golden barrel.com by Jessica DeMay




A little about edible flowers.

Using edible flowers in cakes and salads is an age old tradition that dates back centuries that became not so fashionable over the last few decades, however with the recent revival of organic gardening and holistic natural healing remedies, using edible flowers and herbs is coming back into popularity in full force. You may be surpried to learn that the list of edible flowers is huge with over hundred herbs and flowers that are edible. Just make sure to do your research before you head out into your garden and use flowers and herbs in your cooking.  As for me, I’ve always loved the idea of incorporating flowers and herbs as edible decorations in my foods. I tend to use edible flowers from my garden that I am familiar with that look pretty and are pesticide free. Most of my edibles are roses, nasturtiums, pansies, and marigolds. I also use the flowers that form on vegetables and herb plants. Once you see the potential of using edible flowers and herbs in your desserts, salads, soups and stews, the possibitlies are endless.  Here are a few more recipes that use edible flowers as decoration in desserts and cakes.

Coconut Pineapple Cake with Pineapple Guava Blossoms

Hummingbird Cake with Nasturtium Blossoms

Lime Juice Bundt Cake with Candied Mint Leaves

Spring Carrot Cake with Pansy Blossoms

Ginger Vanilla Raisin Cake with Chrysanthamum Petals

Deep Dark Gingerbread Cake with Marigold Petals

My Signature Greek Yogurt Parfait with Chia Seeds and Edible Flowers

Cream cheese Edible Art with Edible Flowers and Herbs

Rose Geranium Spritzer with Edible Rose Geranium Leaves and Flowers



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