Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 175°C (350°F). Butter an 9-inch (23 cm) springform pan and line the bottom with parchment paper. Lightly butter the parchment and dust the sides with a little cocoa powder, tapping out excess.

Melt chocolate and butter

Place the chopped chocolate (340 g) and butter (225 g) in a heatproof bowl set over a saucepan of gently simmering water (double-boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth. Remove from heat and let cool for 5 minutes.

Whisk eggs and sugar

In a large bowl, whisk the 6 whole eggs with 250 g granulated sugar until the mixture is pale, slightly thickened and ribbony when lifted (about 3–4 minutes by hand or 2–3 minutes with an electric mixer on medium-high).

Combine chocolate and eggs

Pour the melted chocolate-butter mixture into the egg-sugar mixture in a steady stream while gently folding with a spatula until homogeneous. Work gently to retain some air, but ensure fully combined.

Fold in dry ingredients

Sift together 65 g flour, 25 g cocoa powder and 1 tsp salt. Fold the dry mixture into the chocolate-egg batter in two additions, folding just until no streaks remain. Do not overmix.

Bake

Pour batter into the prepared springform pan, smoothing the top. Bake in the preheated oven for 30–35 minutes, until the center is set but still slightly soft (a thin crust should form on top). A toothpick inserted into the center should come out with a few moist crumbs, not raw batter.

Cool

Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Run a small knife around the pan sides, then release the springform and let the cake cool completely on the rack (about 1–1.5 hours). For best texture, chill the cake for 1 hour before glazing so the glaze sets neatly.

Heat cream

Place 200 ml heavy cream in a small saucepan and heat over medium until it just begins to simmer and small bubbles form at the edge (do not boil). Remove from heat immediately.

Combine with chocolate

Put 170 g finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate.

Emulsify ganache

Using a whisk or spatula, stir the cream and chocolate from the center outward until smooth and glossy. Add 25 g softened butter and 1 tbsp corn syrup, if using, and whisk until fully incorporated. Let the ganache cool for 5–8 minutes until slightly thickened but still pourable.

Glaze the cake

Place the chilled cake on a wire rack set over a baking sheet to catch drips. Pour the ganache over the center of the cake, using a spatula to coax the glaze to the edges and let it drip down the sides for an even coating. If desired, spoon extra ganache to cover any bare spots. Allow ganache to set at room temperature (about 30–45 minutes) or chill briefly (10–15 minutes) to speed setting.

Transfer the glazed torte to a serving plate. Dust the top lightly with 1 tsp unsweetened cocoa powder if desired, and arrange fresh berries and whipped cream alongside or piped decoratively. Slice with a warm, dry knife (wipe between cuts) for clean slices.