Chocolate Torte Recipe

Cake Directions

1. 1

   Prepare the Oven and Pan

   Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. 2

   Melt the Chocolate

   In a heatproof bowl, combine the dark chocolate and coconut milk. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth.

3. 3

   Mix the Cake Batter

   In a separate bowl, whisk together the sugar, cocoa powder, and salt. Once the chocolate mixture is melted, let it cool slightly, then add the eggs one at a time, whisking until combined. Stir in the vanilla extract. Gradually fold in the dry ingredients until just combined.

4. 4

   Bake the Cake

   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

5. 5

   Prepare the Ganache

   To make the ganache, heat additional coconut milk in a saucepan. Pour it over a bowl of dark chocolate (about 100g) and let it sit for a few minutes before stirring until smooth.

6. 6

   Assemble the Torte

   Once the cake is completely cool, cut it in half horizontally. Spread a layer of toasted coconut and cashew between the layers of cake. Drizzle ganache over the top and let it set.

7. 7

   Serve with Sorbet

   Serve slices of the torte with a scoop of raspberry sorbet on the side.