Chocolate Torte
Beautiful tones of bittersweet chocolate with a subtle earthiness from espresso, baked into a dense yet almost airy cake that simply melts in your mouth. It’s a beautiful addition to your table for the holidays!
Equipment
- Double boiler
- Electric mixer
- 9" springform pan
Ingredients
- 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
Instructions
- Preheat the oven to 350-degrees.
- 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 and collapse 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.
Notes
*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.