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Chocolate Torte Recipe

This chocolate torte recipe is crispy and good on the outside and soft and mellow on the inside. What's not to love?

Trivia: In Europe, "torte" refers to a rich cake, but in North America, we use the word to describe a cake that has little or no flour content.

Tip: I've said this many times throughout this web site, but your yummy goodies are so much better when you use quality chocolate or cocoa.

This is an extremely yummy and rich torte. It does not rise during baking, so don't feel that something is wrong when your baked torte is the same size as your unbaked dough.

It's good the same day or the next day, after being chilled.

Chocolate Torte Recipe


1 cup or unsalted butter, cut into small pieces
9 ounces of good quality semisweet or bittersweet chocolate. Cut it into small pieces
6 large eggs, separated
1 cup granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Ganache: This is optional but if you want to use ganache, there is a chocolate ganache recipe here on this site.

Method for Preparing this Chocolate Torte Recipe

You will use a lightly greased 9 by 3 inch springform pan which you have also lined with parchment paper or waxed paper.

Begin by heating your oven to 350°'F.

Separate your cold, refrigerated eggs into two bowls, then let sit until they warm to room temperature.

Place the butter and chocolate in the top half of a good quality double boiler and heat over simmering water until the mixture is melted.

You will need an electric mixer. The KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White is an excellent, although pricey choice. One way to look at it is that it's probably the last mixer you will ever need to buy.

Put your egg yolks and 12 cup of the sugar in the mixer bowl and beat on medium high. You want to beat it until the mixture is thick, approximately five minutes. Do not under beat. This step is important. Finally, add the vanilla and melted chocolate. Continue beating until everything is well mixed.

Next, using an extremely clean bowl, and electric mixer's whisk attachments, beat the egg whites until they are frothy. Add cream of tartar. Beat until the egg whites form soft peaks, as you would for a meringue. Then, add the remaining sugar a bit at a time. Continue beating until you have stiff peaks.

Next, working carefully, take a large rubber spatula, and carefully gold a bit of peaked egg whites into the yolk mixture. Then, add the rest of the egg whites. Fold the whites in just until they are blended. Do not over stir. The egg whites are what gives this chocolate torte recipe its lightness.

Finally, gently put the mixture into your springform pan. Smooth out the top. Bake until done. This takes about fifty minutes or possibly a little longer. It's done when a cake tester comes out dry.

When you remove this cake from the oven, the surface crust will sink. Cool on a wire rack. The top should be cracked, hard and full of crumbs.

You could serve it just as it is, or with whipped cream.

However, for a special treat, use the ganache recipe to enhance the cooled chocolate torte recipe. Use about two tablespoons of ganache and spread thinly over the top and sides. Cool this in the fridge for five minutes to set the coat. Then, grab a spatula and get ready to work fast. Pour the rest of your ganache in the center of the cake and swoosh it around to cover everything.

Eat the same day, or refrigerate overnight to let the flavors blend. When you cut this chocolate torte recipe, use a very sharp knife which you have warmed under running water.

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