Flourless Chocolate Torte with Pumpkin Spice Caramel Sauce

Recipe features ingredients in the
Ghirardelli Premium All-in-One Baking Kit
Only $29.95




  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 3/4 cup Sugar, granulated
  • 1/4 teaspoon Espresso powder
  • 1/4 teaspoon Salt
  • 1/2 cup Butter, unsalted
  • 1/2 cup Ghirardelli 100% ground cocoa powder, unsweetened
  • 3 Eggs, large, beaten
  • 1/2 teaspoon Vanilla extract
  • 1 Bottle Ghirardelli Caramel Sauce
  • 1/2 teaspoon Pumpkin pie spice


  • Keep stored in refrigerator.
  • TORTE: Pre-heat oven to 375 degrees F. Grease, and line with parchment, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks.
  • In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder.
  • Whisk in sugar and salt until combined.
  • Add vanilla and eggs, whisk until thoroughly combined.
  • Fold in sifted cocoa powder until mixture is homogeneous.
  • Pour batter into prepared pan.
  • Bake 25 minutes until crust starts to form*
  • Remove from oven, let sit for 10 minutes.
  • Loosen the edges gently, then until clip the pan to remove the sides.
  • Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes.
  • Cut and enjoy with a glass of wine or cold glass of milk.
  • Can be served warm, room temperature, or prepared the day before.
  • Store covered at room temperature.
  • CARAMEL: In a microwaves safe bowl, heat Ghirardelli caramel.
  • Whisk in spice.
  • Drizzle generously over each torte slice.

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