Introduction

This rich and decadent Chocolate Torte is perfect for chocoholics looking for an elegant dessert. Its dense, fudgy texture combined with a smooth chocolate ganache topping makes it a delightful treat for any occasion.

A thick slice of chocolate cake sits on a white plate with a smooth, shiny dark chocolate glaze covering the top, creating the first visible layer; beneath it, a dense, moist, and rich chocolate cake forms the second layer, dark brown with a slightly crumbly texture. A fork holds a bite-sized piece of the cake with the glossy chocolate glaze clearly dripping slightly, showing the contrast between the smooth topping and the dense cake. In the background, the whole cake with the same two layers is visible on another white plate, and to the right, a white cup filled with coffee adds to the scene. The setting is on a white marbled surface, with part of a white cloth with small black triangles visible near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups semi-sweet chocolate chips
1 cup unsalted butter
1 cup granulated sugar
¼ teaspoon table salt
¼ cup unsweetened cocoa powder
6 extra large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup heavy cream
8 ounces semi-sweet chocolate chips (for ganache)

Instructions

Step 1: Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with a parchment paper circle and spray generously with nonstick cooking spray. Set it aside.
Step 2: Place 1½ cups chocolate chips and butter in a medium microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth. Alternatively, melt together using a double boiler. Let cool.
Step 3: In a separate bowl, whisk together the granulated sugar, salt, and cocoa powder.
Step 4: Using a hand whisk or mixer on low speed, add eggs one at a time to the sugar mixture, mixing until fully incorporated.
Step 5: Stir in the vanilla extract.
Step 6: Gently fold the cooled chocolate mixture into the egg mixture until combined.
Step 7: Pour the batter into the prepared pan and bake for 25-30 minutes. The edges should be set while the center remains slightly jiggly. Allow to cool completely before adding ganache.
Step 8: For the ganache, heat the heavy cream in a small microwave-safe bowl for about 1 minute 15 seconds until bubbling hot.
Step 9: Place 8 ounces of chocolate chips in a heat-safe bowl. Pour the hot cream over the chocolate and let sit for 2-3 minutes.
Step 10: Stir gently until the ganache is smooth and fully melted.
Step 11: Spread the ganache evenly over the cooled torte using an offset spatula. Let it cool and set completely before slicing and serving.

Tips & Variations

Use good quality semi-sweet chocolate for a richer flavor.
Room temperature eggs incorporate better, resulting in a smoother batter.
For a nutty twist, fold in chopped toasted hazelnuts or walnuts before baking.
Serve with fresh berries or a dollop of whipped cream for extra indulgence.

Storage

Store leftover chocolate torte covered in the refrigerator for up to 4 days. Before serving, bring it to room temperature or warm slightly to soften the ganache. The torte can also be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

The image shows a slice of rich chocolate cake on a white plate with a white marbled surface underneath. The cake has two layers: a dense, dark brown base layer with a moist texture and a smooth, glossy chocolate ganache layer on top. The top layer is decorated with three fresh red raspberries and a light dusting of white powdered sugar, adding contrast to the dark chocolate. Crumbs are scattered lightly around the plate, and a bowl of strawberries is visible in the soft background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semi-sweet chocolate?

Yes, you can substitute dark chocolate for a more intense chocolate flavor. Keep in mind it may make the torte slightly more bitter, so adjust sugar to taste if preferred.

How do I know when the torte is done baking?

The edges should be set and firm, but the center will still jiggle slightly when you gently shake the pan. Overbaking will dry out the torte, so it’s better to err on the side of slightly underbaked.