Dorie Greenspan'S 15-Minute Magic Flourless Torte R

Name: Dorie Greenspan'S 15-Minute Magic Flourless Torte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large double Amaretti di Saronna or 18 mini amarettini (see above); 3 ounces almonds, blanched or not, whole, sliced or chopped; 1 stick (8 tablespoons; 4 ounces) unsalted butter, at room temperature; 1/2 cup sugar; 3 large eggs, at room temperature; 4 ounces bittersweet chocolate, melted; 4 ounces bittersweet chocolate, finely chopped; 1/2 cup heavy cream; 2 tablespoons granulated sugar; 2 tablespoons water; 3/4 cup cold heavy cream; 1/2 teaspoon pure almond extract; 1 1/2 teaspoons confectioners' sugar; 1 or 2 amaretti, crumbled, or a few spoonfuls of toasted sliced almonds, for decoration

Bake this irresistible Dorie Greenspan'S 15-Minute Magic Flourless Torte at home. Made with Saronna, almonds, unsalted butter and sugar. Easy step-by-st…

This Dorie Greenspan'S 15-Minute Magic Flourless Torte relies on simple, everyday ingredients such as sugar, heavy cream, granulated sugar and water. It comes together quickly and makes 4 servings, at about 1280 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Dorie Greenspan'S 15-Minute Magic Flourless Torte delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

6 large double Amaretti di Saronna or 18 mini amarettini (see above)
3 ounces almonds, blanched or not, whole, sliced or chopped
1 stick (8 tablespoons; 4 ounces) unsalted butter, at room temperature
1/2 cup sugar
3 large eggs, at room temperature
4 ounces bittersweet chocolate, melted
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons water
3/4 cup cold heavy cream
1/2 teaspoon pure almond extract
1 1/2 teaspoons confectioners' sugar
1 or 2 amaretti, crumbled, or a few spoonfuls of toasted sliced almonds, for decoration

1
Center a rack in the oven and preheat the oven to 350u00b0F. Butter an 8-x-2-inch round cake pan, line the bottom with parchment or wax paper and butter the paper. Dust the inside of the pan with flour, tap out the excess and put the pan on a lined baking sheet.
2
Put the amaretti and almonds in the workbowl of a food processor, pulse to grind them finely and evenly, then turn the ingredients out onto a piece of wax paper and set aside. Put the butter, sugar and eggs into the workbowl and process for about 3 minutes, until the batter is very smooth and has a satiny sheen. Stop to scrape down the sides of the bowl as needed to help the ingredients blend evenly. Pour in the reserved amaretti and almonds and the melted chocolate and pulse just until they are thoroughly incorporated. Turn the batter into the prepared pan and smooth the top.
3
Slide the sheet into the oven and bake 25 to 30 minutes, or until a knife inserted into the center of the cake comes out almost clean-streaky is more what you're looking for. The cake will dome slightly and the top will look dry - it might even crack; don't worry. Transfer the cake to a rack to cool for 15 minutes, run a blunt knife around the sides of the pan and unmold the cake onto the rack. Peel off the paper, invert and cool to room temperature right-side up. The cake will be very thin-that's just the way it's meant to be. When you are ready to glaze the cake, put the rack over a sheet of wax paper-the drip catcher.
4
Put the chopped chocolate in a 2-cup Pyrex measuring cup. Stir the cream, sugar and water together in a small saucepan and put the pan over medium heat. When the cream comes to the boil, pour it over the chocolate, wait 1 minute, then, using a small rubber spatula, gently stir until the ingredients are smooth, blended and shiny. Pour the chocolate over the top of the cake and, with a long metal icing spatula, spread the glaze, allowing it to spill over the sides; smooth the glaze over the sides of the cake. Chill the cake for about 30 minutes to set the glaze.
5
Working in a mixer with the whisk attachment, whip the cream slowly until it holds soft peaks. Beat in the almond extract, then sift the confectioners' sugar into the bowl and fold it into the cream with a rubber spatula.
6
This cake is best served at room temperature and in slender slices-as sleek and low as it is, that's how rich it is. At the table, top each slice with a spoonful of whipped cream and a sprinkling of crushed amaretti or toasted almonds.

1280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large double Amaretti di Saronna or 18 mini amarettini (see above), 3 ounces almonds, blanched or not, whole, sliced or chopped, 1 stick (8 tablespoons; 4 ounces) unsalted butter, at room temperature, 1/2 cup sugar, and more.

Yes, Dorie Greenspan'S 15-Minute Magic Flourless Torte Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1280 kcal
Category
Baking & Desserts

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