Chocolate Torte

Beautiful tones of bittersweet chocolate with a subtle earthiness from a dash of espresso, baked into a dense yet almost airy cake that simply melts in your mouth. It’s a delicious addition to your table for the holidays!

Made with little to no flour, tortes get their lift from the volumes of air whipped into eggs. They’re baked in a springform pan, puffing up in the oven before gracefully collapsing as they cool.

This torte has no flour. It’s starts with an abundance of bittersweet chocolate melted with butter, a touch of espresso powder and pure vanilla extract adding depth to the already rich flavor. Half a dozen eggs along with a small amount of sugar and whipped cream create a cake that tastes amazingly light while highlighting the chocolate.

The three steps to make the batter are all quite simple. And you can make this dessert a day ahead leaving you some breathing space on Thanksgiving Day.

Serve it at room temperature or chilled dusted with a sprinkling of powdered sugar and topped with a generous dollop of whipped cream.

Though pies are typically the stars of the dessert buffet on Thanksgiving, surely no one will object to you serving this gorgeous chocolate torte!

Chocolate Torte

½ cup butter, cut into pieces at room temperature

12 ounces bittersweet chocolate, broken or chopped into pieces

1 teaspoon instant espresso powder

6 extra-large eggs, room temperature

½ cup sugar

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

½ cup heavy cream

Powdered sugar and whipped cream for serving

Place the butter and the chocolate along with the espresso powder into the top of a double boiler*. Warm over medium heat, stirring frequently, until the chocolate is almost melted.

Remove from the heat and continue stirring to melt any pieces of chocolate. Add the vanilla extract, blending into the butter and chocolate then set it aside to cool slightly.

Combine the eggs with the sugar and kosher salt in a large mixing bowl.

Whisk on medium-high speed until the eggs are thick, fluffy and increased in volume, about 6 to 7 minutes.

Transfer the egg and sugar mixture to a separate large bowl. Using the same bowl you used to beat the eggs, whip the cream on medium-high speed until firm peaks form.

Working in batches, fold about a third of the cooled chocolate into the eggs and sugar until all the chocolate has been added.

Gently fold the whipped cream into the batter.

Butter the bottom and sides of a 9” springform pan then line the bottom with parchment paper.

Pour the batter into the buttered springform pan and bake in a 350-degree oven for 40 to 45 minutes, until the cake is set in the center and a toothpick inserted in the center comes out clean. The cake will be puffed but sink as it cools.

Set the pan on a rack and let the cake cool completely in the pan. To remove the cake, carefully run a knife around edge and remove the sides of the pan. Place a plate or wire rack on top of the cake, carefully flip and remove the parchment paper, the turn back over onto a cake plate.

Dust with powdered sugar. Serve at room temperature or chilled with additional whipped cream.

*If you don’t have a double boiler you can place a heat resistant bowl over a small saucepan that has about 1-½” of water in it. The steam from the simmering water gently melts the chocolate without scorching it.

Serves 8 to 10.