Chocolate Torte Recipe

Prepare & Preheat

Position a rack in the lower third of the oven and preheat to 180°C (350°F). Grease a 20 cm (8-inch) springform pan and line the bottom with parchment paper. Lightly butter the sides and dust with cocoa powder, tapping out any excess.

Melt Chocolate & Butter

Place the chopped chocolate and butter in a heatproof bowl set over (but not touching) a saucepan of simmering water (double boiler). Stir occasionally until smooth and fully melted. Alternatively, melt in 30-second bursts in the microwave, stirring between bursts. Remove from heat and let cool slightly (2–3 minutes).

Mix Sugar & Eggs

In a separate large bowl, whisk together the granulated sugar, whole eggs and extra yolk until combined. Whisk vigorously for 1–2 minutes until the mixture is a bit foamy and homogenous (no need to reach ribbon stage).

Combine Chocolate & Eggs

Temper the egg mixture by pouring about one third of the warm melted chocolate into the eggs while whisking constantly to avoid cooking the eggs. Then pour the tempered mixture back into the remaining chocolate and stir until fully incorporated and glossy.

Add Coffee, Liqueur & Flavor

Stir in the hot espresso, coffee liqueur, vanilla extract, and a pinch of fine sea salt until smooth and even in texture.

Bake

Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 22–28 minutes; the center should be set but still slightly wobbly — a toothpick inserted near the center may come out with a few moist crumbs. Avoid overbaking to preserve a creamy, fudgy interior.

Cool & Chill

Remove the torte from the oven and set the pan on a wire rack. Allow to cool to room temperature (about 1 hour). Then refrigerate, uncovered, for at least 2 hours (or up to overnight) to firm and develop flavor. Run a thin knife around the pan before releasing the springform.

Finish

Transfer the torte to a serving plate. Dust the top lightly with unsweetened cocoa powder using a fine sieve. If desired, warm a small offset spatula and gently smooth the sides for a clean finish.

Whip Cream

Chill a medium mixing bowl and whisk or beaters for 10 minutes in the fridge (optional for better volume). Pour the cold heavy cream into the chilled bowl, add the confectioners' sugar and vanilla extract, and whip to soft peaks (starts to hold shape but still very soft). Take care not to overbeat—stop when peaks hold briefly and then fall softly.

Prepare Strawberries

Hull and halve (or quarter, depending on size) the fresh strawberries. Reserve a few whole or halved berries for decoration.

Plate & Serve

Slice the chilled torte with a hot, clean knife for neat slices (dip the knife in hot water and wipe dry between cuts). Serve each slice with a dollop of freshly whipped cream and a few strawberries on the side. Garnish with optional mint leaves and an extra dusting of cocoa if desired. Serve slightly chilled or at cool room temperature. Leftovers keep refrigerated (covered) for up to 3 days.