Print

Chocolate Chocolate Torte with Ganache Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

This decadent Chocolate Torte is a rich, flourless dessert featuring a smooth, fudgy texture and a luscious chocolate ganache topping. Perfectly baked to have a slightly jiggly center with set edges, this torte is a crowd-pleaser ideal for special occasions or chocolate lovers seeking an indulgent treat.

Ingredients

Scale

Torte

  • 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

Ganache

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate chips

Instructions

  1. Prepare the Pan: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with a parchment paper circle and spray it generously with nonstick cooking spray to prevent sticking. Set aside.
  2. Melt Chocolate and Butter: Combine the semi-sweet chocolate chips and unsalted butter in a medium microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and fully melted. Alternatively, melt using a double boiler. Allow the mixture to cool slightly.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together granulated sugar, salt, and unsweetened cocoa powder to evenly combine.
  4. Add Eggs: Using a hand whisk or handheld mixer on low speed, add the eggs one at a time to the sugar mixture, mixing until fully incorporated before adding the next.
  5. Add Vanilla: Stir in the pure vanilla extract to enhance flavor.
  6. Combine Chocolate Mixture: Gently fold the cooled chocolate and butter mixture into the egg and sugar mixture until just combined, taking care not to overmix.
  7. Bake the Torte: Pour the batter into the prepared springform pan. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center remains slightly jiggly. Remove from oven and let cool completely before adding the ganache.
  8. Prepare Ganache: Place the heavy cream in a small microwave-safe bowl and heat for about 1 minute 15 seconds, or until bubbling hot.
  9. Melt Ganache Chocolate: Place the 8 ounces of semi-sweet chocolate chips into a small heat-safe bowl.
  10. Combine Cream and Chocolate: Carefully pour the hot cream over the chocolate chips and let sit for 2-3 minutes to soften the chocolate. Stir gently until smooth and glossy.
  11. Top with Ganache: Using an offset spatula, spread the ganache evenly over the cooled torte. Allow the ganache to cool and set completely before slicing and serving.

Notes

  • Use room temperature eggs to ensure even mixing and better texture.
  • Allow the chocolate and butter mixture to cool before folding into eggs to avoid cooking the eggs prematurely.
  • The center of the torte should remain slightly jiggly after baking to maintain a fudgy texture.
  • Let the ganache set fully at room temperature or refrigerate briefly before serving for a clean slice.
  • This torte is flourless and gluten free, making it suitable for gluten-sensitive diets.

Keywords: Chocolate Torte, Flourless Chocolate Cake, Chocolate Ganache, Rich Chocolate Dessert, Gluten Free Dessert

Find it online: https://chefmilacook.com/chocolate-chocolate-torte-with-ganache-recipe/