Chef John Moeller's Warm, Flourless Chocolate Torte

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Chef John Moeller's Warm, Flourless Chocolate Torte

Serving Size


30 minutes


15 minutes

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A trademark recipe from former White House Chef John Moeller from his book, Dining at the White House: From The President's Table to Yours. As seen on KPRC!


  • Unsalted butter
  • Flour
  • 5 ounces bittersweet chocolate
  • 1 stick  unsalted butter, room temperature
  • 5 ounces  egg whites, room temperature
  • 1/2 cup  sugar
  • 3 ounces  egg yolks, room temperature
  • Powdered sugar (for garnish, optional)
  • Seasonal berries (for garnish, optional)

Recipe Info

  1. Preheat oven to 350 degrees. Grease and flour 6 (4 ounce) souffle cups, place on baking sheet, and set aside. Melt chocolate in double boiler over medium-low heat. Turn off heat, and gently stir in butter.

  2. Beat egg whites, until soft peaks form, then gradually add sugar, and continue beating, until still peak forms. Using a rubber spatula, blend egg yolks into chocolate. Gradually fold in 1/4 of meringue into the chocolate, until well incorporated. Fold 1/2 of remaining meringue into chocolate mixture, until well incorporated. Fold in remaining meringue, until well incorporated.

  3. Fill souffle cups to just under the rim. Bake for 15 to 20 minutes, until firm to the touch.


  1. Spread 1 1/2 tablespoons of sauce on dessert plate. Run a thin knife around the edge of souffle cup, invert torte into hand, and then onto plate. Perch tuile against torte. Lightly dust torte with powdered sugar, and arrange berries next to torte.

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