Chocolate Torte Cake
Rich, decadent, and irresistibly indulgent, this Chocolate Torte Cake is the ultimate dessert for chocolate lovers. Made with just a handful of simple yet premium ingredients like velvety dark chocolate, smooth unsalted butter, and a touch of cocoa powder, this flourless torte boasts an intensely fudgy texture that's both dense and delightfully airy. A quick 15-minute prep time and minimal effort yield a show-stopping treat that's baked to perfection in under 30 minutes. Topped with a dusting of cocoa powder, this elegant dessert is perfect for any occasion, whether you're hosting a dinner party or treating yourself to an indulgent moment. Serve with whipped cream or fresh berries for an extra flourish, and let its rich, chocolatey flavors steal the show.
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Recipe Information
Ingredients
- 225 grams dark chocolate (70% cocoa or higher)
- 170 grams unsalted butter
- 5 large eggs
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 20 grams unsweetened cocoa powder (plus extra for dusting)
- 1 pinch pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round springform pan and line the bottom with parchment paper.
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (double boiler method), stirring occasionally until smooth. Alternatively, microwave in 20-second intervals, stirring between each session, until fully melted. Set aside to cool slightly.
In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract. Using an electric mixer, beat the mixture on high speed for about 3-4 minutes, or until it becomes thick and pale.
Slowly fold the melted chocolate mixture into the egg mixture using a rubber spatula. Be gentle to maintain the airiness of the batter.
Sift in the cocoa powder and add a pinch of salt. Gently fold until the ingredients are well incorporated and the batter is smooth.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the torte in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly soft. Avoid overbaking for a fudgy texture.
Remove the torte from the oven and let it cool completely in the pan on a wire rack. Once cooled, remove from the springform pan and transfer to a serving plate.
Dust the top with unsweetened cocoa powder before serving. Optionally, serve with whipped cream, fresh berries, or a dusting of powdered sugar.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 141.7 g | 708% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 204.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1862 mg | 40% | |
*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.
