Description
Rich and delicious this Chocolate Torte recipe is the perfect dessert for celebrations, holidays and gatherings- easy to make ahead and freezes beautifully! Gluten-free.
Ingredients
- 1 1/2 cups (313 grams or 11 ounces) unsalted butter
- 3/4 cup (164 grams or 5 1/2 ounces) brown sugar
- 1/2 cup strong coffee, instant espresso powder (see notes) or decaf or water is fine (coffee makes the chocolate flavor really shine)
- 9 ounces good-quality dark chocolate 65% or higher, finely chopped (semi sweet is fine if you prefer lighter)
- 8 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- pinch of salt
- see notes for more flavor additions
- powdered sugar and raw cocoa powder for dusting
Instructions
- Preheat oven to 350F. Butter and put parchment in the bottom of a 10″springform pan (the batter is liquidy so make sure your pan does not leak. If you think it will leak, you can line the entire inside of the pan with parchment or wrap the bottom and sides with foil to be on the safe side so it doesn’t run all over the oven.)
- In a sauce pan, melt butter with brown sugar and coffee until just fully melted and warm. Take off the heat and add in the chocolate chips, no need to stir yet. Set aside.
- In a bowl, whip the eggs, vanilla and pinch of salt, until frothy. Set aside.
- Give the chocolate mixture a stir until all the chocolate chips are melted, it will get thick and lucious. If the chips are not fully melted, set the bowl over a pan of hot water, making sure it is not touching the water. Scrape a third of the chocolate into the eggs and mix in, add half of the chocolate that is left, blend in and then add the remaining chocolate mixing until fully incorporated. Add to prepared pan.
- Place in the middle of the oven on a tray. Bake 35-40 minutes. When finished, it will be slightly puffed up on the edges and the center should be firm, not jiggly or too loose.
- Set on a rack to cool. Take a knife and run around the edge. Let sit for 30 minutes before taking the ring off. Refrigerate for 2 hours or up to 2 days. You can also serve this warm but the texture is best when chilled.
- Sprinkle with powdered sugar and cocoa powder if desired. Serve with fresh berries and whipped cream. Or see notes for chocolate drizzle and raspberry sauce.
Notes
When using instant espresso powder, mix into 1/2 cup warm water, same as the coffee measurement.
To Store – Refrigerate up to 5 days or freeze up to 2 months.
Additional Flavor Options – add 1 teaspoon cinnamon and a pinch of cayenne or ancho chili powder, or add a couple tablespoons of liquor, whiskey or rum (use this as part of the coffee measurement in the recipe) or add a few teaspoons of fresh orange zest, or add fresh chopped mint or mint extract (start with 1/4 teaspoon and test the flavor).
Alternative ways to cut – you can cut in wedges or into small squares or diamond for fun little bites. To get a clean cut, dip your knife in hot water then dry with a towel. Repeat for each cut you make.
Optional chocolate drizzle – in a sauce pan over low heat, whisk together 1/2 cup cacao powder (43 grams), 1/2 cup sugar (100 grams), 1/2 cup (119 grams) whipping cream, 1/2 cup unsalted butter (113 grams), and a pinch of salt. After it melts together continue whisking until it is thick, smooth and glossy, about 5 minutes. This will thicken as it cools, but can be rewarmed easily.
2 Quick Raspberry Sauces – 1.)Warm 1/2 cup raspberry spread or jam with 1/4 cup of orange juice or water. 2.)Simply blend up frozen raspberries with a little sugar to create a fresh puree.
Nutrition
- Serving Size: 1 piece
- Calories: 423
- Sugar: 20.1 g
- Sodium: 56.5 mg
- Fat: 34.3 g
- Saturated Fat: 20.1 g
- Carbohydrates: 23.7 g
- Fiber: 1.7 g
- Protein: 5.7 g
- Cholesterol: 186.3 mg