Triple Chocolate Torte Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Butter a 9-inch springform pan, line the bottom with parchment if desired, and dust the sides and bottom with 1 tbsp cocoa powder, tapping out excess.

Melt chocolate and butter

In a heatproof bowl set over barely simmering water (double boiler) or in short bursts in the microwave (stirring every 20–30 seconds), melt 8 oz chopped bittersweet chocolate with 1 cup cubed unsalted butter until smooth. Remove from heat and let cool slightly.

Mix sugars and eggs

In a large bowl whisk together 1 cup granulated sugar and 1/4 cup packed brown sugar. Add 4 large eggs one at a time, whisking well after each until incorporated and slightly thickened. Stir in 2 tsp vanilla extract.

Combine chocolate and wet ingredients

Slowly whisk the melted chocolate-butter mixture into the egg-sugar mixture until fully combined and glossy. Add 1/2 cup hot espresso or strong brewed coffee and whisk until even.

Fold dry ingredients

Sift together 3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 tsp fine sea salt. Fold the dry mixture gently into the chocolate mixture until just combined—do not overmix.

Bake

Pour batter into the prepared 9-inch springform pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until the center is set but still slightly moist (a toothpick will come out with a few moist crumbs). The cake should be dense like a torte, not fluffy.

Cool

Remove from oven and cool in the pan on a rack for 15 minutes. Run a knife around the edge, then release the springform and transfer the cake layer to a rack to cool completely. Once cool, split the cake horizontally into two even layers using a serrated knife or cake leveler. Wrap layers in plastic wrap if not assembling immediately.

Warm chocolate base

Place 10 oz finely chopped semisweet chocolate in a medium heatproof bowl. In a small saucepan warm 3/4 cup heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1–2 minutes, then stir gently until smooth. Set aside to cool slightly.

Temper egg yolks

In a small bowl whisk together 4 egg yolks and 2 tbsp granulated sugar until pale. Slowly drizzle about 2 tbsp of the warm chocolate mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the remaining chocolate and whisk until fully combined and smooth. Add 1 tsp vanilla extract and 1/8 tsp salt. Let mixture cool to room temperature but still pourable.

Whip cream and fold

In a chilled bowl whip 1.5 cups cold heavy whipping cream to soft-medium peaks. Reserve about 3 tbsp whipped cream for smoothing if desired. Fold one-third of the whipped cream into the chocolate base to lighten it, then gently fold in the remaining whipped cream until no streaks remain. Take care not to deflate the mousse.

Chill mousse if needed

If the mousse seems loose, refrigerate 15–20 minutes to firm slightly before assembly. The mousse should be spreadable but hold shape.

Place one cake layer (cut side up if relevant) on a serving plate or cake board. Spoon about two-thirds of the mousse on top and spread evenly to the edge with an offset spatula. Place the second cake layer on top and press lightly to level. Reserve remaining mousse for piping or creating a ring on top.

Wrap assembled torte in plastic wrap and refrigerate at least 1 hour to set before glazing. For best texture refrigerate 2–4 hours or overnight.

Prepare glaze

Place 6 oz chopped dark chocolate in a heatproof bowl. Heat 2 tbsp unsalted butter, 1 tbsp light corn syrup and (optional) 2 tbsp heavy cream in a small saucepan until just simmering. Pour the hot liquid over the chopped chocolate, let sit 1–2 minutes, then stir until smooth and glossy. If glaze is too thick, whisk in an additional teaspoon of warm cream at a time to reach pourable consistency.

Glaze the torte

Remove chilled torte from refrigerator. Place cake on a wire rack set over a baking sheet to catch drips. Pour glaze evenly over the center of the cake, using an offset spatula to coax glaze to edges so it drips down smoothly. Work quickly to achieve even coverage. Let excess drip off for 5 minutes, then transfer torte to serving plate.

Finish and chill

Dust the top lightly with 1 tsp cocoa powder and garnish with 1/2 cup chocolate shavings or curls, or pipe reserved mousse around the edge. Refrigerate 30 minutes to set the glaze before slicing.

Remove torte from refrigerator 10–15 minutes before serving to soften slightly. Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) to get clean slices. Store leftovers tightly covered in refrigerator for up to 4 days.