I built this torte on a July afternoon when the cabin thermometer read 98F and the last thing I wanted was to fire up the big oven. A flourless pecan and coconut crust presses straight into the pan, no rolling pin, no flour cloud, no drama. The filling is a silky dark chocolate ganache that sets cold in the fridge while you go do something better with your day.
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Here's the honest truth: this is not a cake. It's a torte, which means dense, creamy, and a little bit arrogant about it. The crust toasts at 350F (175C) for 12 to 14 minutes until it smells like a pecan pie met a macaroon, and the ganache comes together in one saucepan over low heat. If you can stir, you can make this.
I've made it eleven times now, twice in a tent in the rain, and the only failure was the time I rushed the chill. Patience is the whole recipe. Everything else is just chocolate doing its job.
Why You'll Love This Recipe
About the Ingredients
2 cups (200g) pecan halves
Toast them first if you have five spare minutes, it doubles the flavor. Walnuts work in a pinch but turn slightly bitter. Buy pecan pieces instead of halves to save real money, you're grinding them anyway.
1 cup (90g) unsweetened shredded coconut
Use the fine shred, not the wide flakes, or the crust won't hold together. Sweetened coconut works but cut the maple syrup to 1 tablespoon.
4 tablespoons (57g) unsalted butter, melted
Melt it and let it cool for two minutes so it doesn't seize. Coconut oil is a straight 1-to-1 swap if you want it dairy-free.
2 tablespoons (30ml) pure maple syrup
Grade A dark is what you want for depth. Honey works but makes the crust a touch chewier.
1/2 teaspoon fine sea salt
Fine sea salt, not flaky, so it distributes evenly. Kosher salt is fine, just use a slightly heaping half teaspoon.
12 ounces (340g) good dark chocolate, 60 to 70 percent, chopped
Chop it yourself from bars, chips have stabilizers that make a grainy ganache. Lindt 70 percent is my reliable grocery-store pick.
1 1/2 cups (360ml) heavy cream
Heavy cream only, 36 percent fat minimum. Half-and-half will not set and you'll be eating chocolate soup with a spoon.
1 teaspoon vanilla extract
Real extract, not imitation, it shows through in a five-ingredient filling. A half teaspoon of espresso powder alongside it makes the chocolate taste darker.
1/4 teaspoon flaky sea salt, for finishing
Maldon or similar. This is the difference between good and memorable, don't skip it.
Tips & Tricks
Chop the chocolate fine and even
Chunky pieces won't melt fully in the warm cream and you'll get gritty flecks in an otherwise silky filling. Aim for pieces no bigger than a pea.
- Press the crust with a flat-bottomed measuring cup: Your fingertips leave ridges that crumble when you slice. Firm, even pressure is what makes a crust that releases cleanly from a springform pan.
- Let the ganache cool to lukewarm before pouring: If it's steaming hot it'll melt the butter in the crust and you'll get a soggy bottom. Ten minutes on the counter does it.
- Chill at least 6 hours, overnight is better: The center firms from the outside in. Cutting early gives you a collapsed slice even though the edges look set.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and prep
Heat the oven to 350F (175C) and line the bottom of a 9-inch springform pan with parchment, leaving two tabs sticking out. Don't butter the sides, the torte needs to climb and grip.
2. Toast the pecans
Spread the pecans on a sheet pan and toast at 350F (175C) for 7 to 8 minutes, until they smell nutty and a shade darker. Pull them the second you smell them, they go from toasted to burnt in 90 seconds.
3. Grind the crust
Pulse the cooled pecans and shredded coconut in a food processor until they look like coarse sand, about 12 pulses. Stop before it turns into nut butter, you want texture.
4. Bind and press
Stir in the melted butter, maple syrup, and fine sea salt until it holds together when pinched. Press firmly and evenly into the pan bottom and 1 inch up the sides using a flat measuring cup.
5. Bake the crust
Bake at 350F (175C) for 12 to 14 minutes, until the edges are golden brown and the center feels dry to the touch. It should smell like toasted coconut when you open the door. Cool completely, about 20 minutes.
6. Make the ganache
Heat the cream in a saucepan over medium-low until it just begins to bubble at the edges, 3 to 4 minutes, around 180F (82C). Do not boil it. Pour over the chopped chocolate in a bowl and let it sit 2 minutes, then stir from the center outward until glossy and smooth.
7. Finish the filling
Stir in the vanilla and bourbon if using. Let the ganache cool to lukewarm, about 10 minutes, then pour over the cooled crust and smooth the top with an offset spatula.
8. Chill and finish
Refrigerate uncovered for 1 hour to form a skin, then cover and chill at least 6 hours or overnight. Run a thin knife around the edge, release the springform, and finish with flaky sea salt just before serving.
Delicious Variations
Espresso Dark
Add 1 teaspoon espresso powder to the warm cream and use 72 percent chocolate for a bitter, grown-up slice.
Coconut Cream
Swap 1/2 cup of the heavy cream for full-fat coconut milk and toast extra coconut for the top.
Salted Bourbon Pecan
Stir 1 tablespoon bourbon into the ganache and double the flaky salt on top for a sweet-salty punch.
How to Store Flourless Chocolate Torte with Pecan Coconut Crust
Refrigerator
Cover tightly and refrigerate up to 5 days. Slice it cold, it firms up beautifully and cuts cleaner on day two.
Freezer
Wrap individual slices in plastic then foil and freeze up to 2 months. Thaw in the fridge overnight, not on the counter, or the texture goes grainy.
Reheating
Don't. This is a cold dessert, serve it straight from the fridge. A warm slice turns into pudding.
Frequently Asked Questions
Q: Can I make this chocolate torte ahead of time?
Yes, and you should. It needs at least 6 hours to chill and it's actually better on day two once the crust softens slightly into the filling. Make it the night before and it's ready when you are.
Q: Is this chocolate torte gluten-free?
Yes, completely. There's no flour anywhere in the recipe, the crust is ground pecans and coconut held together with butter and maple syrup. Just confirm your chocolate bar is processed in a gluten-free facility if that matters to you.
Q: Why is my ganache grainy?
Almost always because the chocolate was chopped too coarsely or the cream wasn't hot enough to melt it fully. Chop fine, let the hot cream sit on the chocolate for a full 2 minutes, then stir slowly from the center out.
Q: Can I use milk chocolate instead of dark?
You can, but reduce the maple syrup in the crust to 1 tablespoon and expect a much softer set. Milk chocolate has more sugar and less cocoa solids, so the filling won't firm up as well.
Q: How do I get clean slices?
Warm a sharp knife under hot water, wipe it dry, and cut straight down without sawing. Wipe and re-warm between every slice. A cold knife drags and cracks the crust.
Go make this one before the summer gets away from you. It takes 15 minutes of actual work and then the fridge does the rest. If you build it, tell me how the crust turned out, that's the part people get wrong. Keep exploring.
Flourless Chocolate Torte with Pecan Coconut Crust
This easy chocolate torte pairs a flourless pecan coconut crust with a rich, creamy ganache filling for the perfect cool summer dessert.
🧂 Ingredients
- 2 cups (200g) pecan halves
- 1 cup (90g) unsweetened shredded coconut
- 4 tablespoons (57g) unsalted butter, melted
- 2 tablespoons (30ml) pure maple syrup
- 1/2 teaspoon fine sea salt
- 12 ounces (340g) good dark chocolate, 60 to 70 percent, chopped
- 1 1/2 cups (360ml) heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt, for finishing
📋 Instructions
- 1Heat the oven and prep — Heat the oven to 350F (175C) and line the bottom of a 9-inch springform pan with parchment, leaving two tabs sticking out. Don't butter the sides, the torte needs to climb and grip.
- 2Toast the pecans — Spread the pecans on a sheet pan and toast at 350F (175C) for 7 to 8 minutes, until they smell nutty and a shade darker. Pull them the second you smell them, they go from toasted to burnt in 90 seconds.
- 3Grind the crust — Pulse the cooled pecans and shredded coconut in a food processor until they look like coarse sand, about 12 pulses. Stop before it turns into nut butter, you want texture.
- 4Bind and press — Stir in the melted butter, maple syrup, and fine sea salt until it holds together when pinched. Press firmly and evenly into the pan bottom and 1 inch up the sides using a flat measuring cup.
- 5Bake the crust — Bake at 350F (175C) for 12 to 14 minutes, until the edges are golden brown and the center feels dry to the touch. It should smell like toasted coconut when you open the door. Cool completely, about 20 minutes.
- 6Make the ganache — Heat the cream in a saucepan over medium-low until it just begins to bubble at the edges, 3 to 4 minutes, around 180F (82C). Do not boil it. Pour over the chopped chocolate in a bowl and let it sit 2 minutes, then stir from the center outward until glossy and smooth.
- 7Finish the filling — Stir in the vanilla and bourbon if using. Let the ganache cool to lukewarm, about 10 minutes, then pour over the cooled crust and smooth the top with an offset spatula.
- 8Chill and finish — Refrigerate uncovered for 1 hour to form a skin, then cover and chill at least 6 hours or overnight. Run a thin knife around the edge, release the springform, and finish with flaky sea salt just before serving.
Liam covers outdoor adventure and gear reviews, with a focus on ultralight backpacking and wilderness survival. He writes from personal trial and error, emphasizing safety and practical experience.
