Chocolate Torte Recipe
Make Chocolate Torte Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Torte Cake
Chocolate Glaze
To Finish
Method
Torte Cake
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan or line the bottom with parchment paper. Have all ingredients measured and at room temperature (eggs).
- 2
Melt chocolate and butter
Place the chopped chocolate and cubed butter in a heatproof bowl set over a pan of barely simmering water (double boiler). Stir occasionally until fully melted and smooth, about 5–7 minutes. Remove from heat and let cool slightly (2–3 minutes).
- 3
Whisk eggs and sugar
In a large bowl, whisk the whole eggs and granulated sugar together until just combined and slightly thickened (about 1–2 minutes by hand, or 2–3 minutes with a mixer) — you want it homogenous but not heavily aerated; this cake is dense and fudgy.
- 4
- 5
Fold dry ingredients
Sift together the flour, cocoa powder, and salt. Fold the dry mixture into the chocolate-egg batter gently with a spatula until just combined and no streaks remain. Do not overmix.
- 6
Bake
Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 25–30 minutes. The center will be set but still slightly soft — a toothpick inserted into the center should come out with a few moist crumbs. Avoid overbaking to maintain a torte’s rich, dense texture.
- 7
Cool and remove from pan
Allow the torte to cool in the pan on a wire rack for 15 minutes, then run a thin knife around the edge, release the springform ring, and let the cake cool completely on the rack (about 1–1.5 hours) before glazing.
Chocolate Glaze
- 8
Heat cream
Place the cream in a small saucepan and heat over medium heat until it just begins to simmer (small bubbles around the edge), do not boil.
- 9
Make ganache
Put the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 1 minute to soften. Stir gently until smooth and glossy. Stir in the softened butter and corn syrup (if using) until fully incorporated and shiny. Let the glaze cool slightly (about 5–8 minutes) until it’s still pourable but not too runny.
- 10
Glaze the torte
Place the cooled torte 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 it toward the edges so it drips evenly down the sides. Smooth the top if desired. Allow the glaze to set at room temperature for 30–60 minutes, or refrigerate 15–20 minutes to speed setting.
To Finish
- 11
Dust and serve
Once glaze is set, transfer the torte to a serving plate. Lightly dust the top with unsweetened cocoa powder using a fine sieve. Serve slices with fresh berries or a dollop of whipped cream if desired.
- 12
Storage
Store leftover torte covered and refrigerated for up to 4 days. Bring slices to room temperature for about 30 minutes before serving for best texture. The torte also freezes well for up to 1 month (wrap tightly).