Chocaholic Torte
Indulge in pure chocolate decadence with this irresistible Chocaholic Torte—a rich, fudgy dessert that's a chocoholic's dream come true. Made with velvety dark chocolate and a touch of flour for a melt-in-your-mouth texture, this torte is the perfect balance between dense and airy. Its luxurious flavor is complemented by a light dusting of cocoa powder, and serving it with whipped cream or a tangy berry compote takes it to the next level. Ready in under an hour, this showstopping treat is ideal for special occasions or as a crowd-pleasing finale to any meal. Whether you're a seasoned baker or a novice in the kitchen, this chocolate torte recipe is a must-try for anyone who craves a slice of pure indulgence.
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Recipe Information
Ingredients
- 300 grams Dark chocolate (70% cocoa)
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 5 pieces Large eggs
- 50 grams All-purpose flour
- 10 grams Cocoa powder (unsweetened, for dusting)
- 200 grams Whipped cream (for serving, optional)
- 100 grams Berry compote (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) springform pan and line the base with parchment paper.
In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave, stirring every 30 seconds until smooth. Set aside to cool slightly.
In a large mixing bowl, combine the granulated sugar and eggs. Whisk briskly by hand or with an electric mixer for about 5 minutes, until the mixture becomes pale, thick, and fluffy.
Gently fold the melted chocolate and butter mixture into the whisked eggs and sugar. Use a rubber spatula to combine, being careful not to deflate the airy texture.
Sift the all-purpose flour into the mixture and fold gently until just incorporated. Avoid overmixing.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking to ensure a fudgy texture.
Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. The torte will sink slightly in the center as it cools—this is normal.
Once cooled, dust the top of the torte with cocoa powder. Slice and serve with whipped cream or berry compote, if desired.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 43.6 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
