Holiday Chocolate Torte
Indulge in the decadence of the Holiday Chocolate Torte, a rich and elegant dessert perfect for special occasions and festive gatherings. Made with luxurious bittersweet chocolate, a hint of espresso powder, and a velvety blend of butter and eggs, this flourless-style torte delivers intense chocolate flavor with a dense, fudgy texture. Simple yet sophisticated, the recipe combines easy-to-follow techniques like melting chocolate in a double boiler and folding in sifted flour for a perfectly smooth batter. Baked to perfection with a just-set center, this dessert becomes irresistibly luscious as it cools. Finished with a dusting of powdered sugar and an optional garnish of fresh berries, this chocolate torte is as visually stunning as it is delicious—ideal as a show-stopping conclusion to any holiday meal. Effortless to prepare and delightful to serve, this treat will undoubtedly become a seasonal favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams bittersweet chocolate (70% cacao, chopped)
- 170 grams unsalted butter
- 200 grams granulated sugar
- 5 large eggs
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 30 grams all-purpose flour
- 1 pinch pinch of salt
- 15 grams powdered sugar (for dusting)
- 100 grams fresh berries (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chopped bittersweet chocolate and unsalted butter together. Stir until smooth and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Add the espresso powder, vanilla extract, and a pinch of salt, mixing until fully incorporated.
Sift in the all-purpose flour and gently fold it into the batter until no streaks remain.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 35 minutes, or until the center is just set but still slightly wobbly. The torte will continue to firm up as it cools.
Remove the torte from the oven and let it cool completely in the pan on a wire rack.
Once cooled, remove the torte from the springform pan and transfer to a serving plate. Dust the top with powdered sugar.
Garnish with fresh berries, if desired. Slice and serve at room temperature or slightly chilled for the best texture.
Nutrition Facts
Calories |
3831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.4 g | 308% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 281.0 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 367 mg | 28% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2151 mg | 46% | |
*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.
