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Sweethearts Chocolate Torte

This wonderful chocolate torte could be shared with your sweetheart on Valentine's Day.

Trivia: According to Wikipedia, torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour.

Tip: For best results, always use good quality chocolate.

Tip #2: To convert these measurements to metric, please refer to this online Cooking Converter

Sweethearts Chocolate Torte Recipe


6 eggs, separated
1 cup of butter, unsalted
9 ounces of bittersweet dark chocolate
1 cup white sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cream of tartar

Chocolate "ganache"
6 ounces of bittersweet chocolate
3/4 cup whipping cream
2 tablespoons butter, unsalted
1 tablespoon of brandy


Prepare a springform pan by buttering it and then lining with parchment paper or waxed paper. You might want to use a heart shaped pan.

Chop the chocolate into small pieces

Chop the butter into small pieces.

Separate the eggs. It works best if the eggs are cold for this step. Once separated, allow them to warm to room temperature.

Preheat the oven to 350°F.

Melt the chocolate and butter together in a double boiler. The Farberware Classic Series 2-Quart Saucepan with Double Boiler Insert and Lid is recommended for chocolate melting.

Put the egg yolks and 1/2 cup of sugar in a mixer bowl. Beat well. The eggs should be lemony. Next, beat in the vanilla and your melted chocolate and butter mixture.

Using a separate bowl, whip the egg whites. When they become foamy, add the cream of tartar. Beat until soft peaks form. Add the remaining sugar slowly and continue beating until the egg whites are stiff.

Take a rubber spatula and gently and carefully fold these beaten egg whites into the chocolate mixture. Do not over mix.

Carefully pour this batter into your springform pan. Smooth the top, then bake for fifty or sixty minutes. Remove from the oven and cool on a rack. Cover and place in the refrigerator.

When its time to make the ganache, chop the chocolate and place it into a bowl. Warm the cream and butter together in a saucepan. Continue heating until it just reaches a boil.

Pour this hot mixture over the chopped chocolate pieces. Stir until smooth. Add the brandy.

Remove your cake from the fridge. Brush loose crumbs away, and then invert the cake. Remove the pan. Pour your ganache in the center and spread with a spatula. Allow some of the ganache to trickle down the sides.

Refrigerate until you are ready to serve your sweethearts chocolate torte. To cut, use a sharp knife and dip it in hot water between each slice.

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