In observance of Memorial Day, we will be closed on Monday, May 27th.

We will resume shipping orders on Tuesday, May 28th.
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Flo Braker’s Flourless Chocolate Torte


Flo Braker flourless chocolate torte

This rich, creamy, dense flourless chocolate cake serves as a perfect dish for Passover Seder. A little goes a long way, so it can easily serve eight, but it also keeps well for left overs. A delightful dessert for those on a gluten free diet, this cake is versatile and delicious. However, don’t expect leftovers unless you are four or less enjoying this cake. It’s exceptionally good! Another thing I love about this cake is how the honey makes the glaze glisten. A wonderful way to celebrate the ancient land of milk and honey!


Flo Braker’s Flourless Chocolate Torte




4 ounces (1 stick) unsalted butter

4 ounces semisweet or bittersweet chocolate, coarsely chopped

2/3 cup Rain’s Choice Vanilla Sugar

1 Tablespoon Grand Marnier

1 tablespoon orange zest

3 large eggs

1 1/2 cups walnuts, finely ground to yield 2 cups


3 ounces (3/4 stick) unsalted butter

6 ounces bittersweet chocolate

1 tablespoon honey


3 walnut halves – drizzled in chocolate


Preheat oven 375 degrees F.

Butter and flour an 8 by 2 inch round cake pan, then line with parchment paper.


Melt the butter and chocolate in a small, heavy saucepan, over low heat, stirring until smooth. Transfer the chocolate to a large bowl and mix in the sugar, orange zest and Grand Marnier.

Let cool 5 minutes.

Stir in the eggs, one at a time, and blend thoroughly. Stir in ground walnuts.

Pour the batter into the prepared pan and bake for 25 minutes.

The cake should feel soft but not liquid when gently pressed in center. Do not over bake.

Let cool 15-20 on a wire rack before releasing the cake from the pan.

Release the cake from the pan, peel off the parchment paper and discard. Finish cooling.


Put the chocolate and butter in a 1 quart glass bowl and microwave in 30 second increments, stirring in between until smooth and shiny. Gently stir in the honey.

Invert the cake onto a cardboard round, and if you have one, on a decorator’s turntable.

Using a metal icing spatula, apply a thin coating of the glaze over the top and sides of the cake. Allow to cool.

Place the cake, on the cardboard round, onto a wire rack over a rimmed baking sheet.

Pour the glaze onto the center of the cake, and gently tilting the cake let the glaze flow over the top and sides of the cake. Set the cake on a serving plate and once cooled place the 3 walnut halves in the center in the form of a triangle. Drizzle with chocolate and serve.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Latest posts by Serena Rain (see all)

2 Responses

  1. I made this cake for our Seder & she was the belle of the ball?Thank you for the recipe! I truly enjoy your writing & your neswletters??

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”