Chocolate Torte Recipe

Prepare the Batter

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Mix Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until just combined. Gradually stir in boiling water until the batter is smooth.

Bake the Cakes

Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Fudge

In a saucepan over medium heat, combine heavy cream, cocoa powder, and sugar. Stir until the mixture is smooth. Remove from heat and add chopped dark chocolate, stirring until melted and combined.

Prepare the Crumble

In a bowl, combine cocoa powder, flour, brown sugar, melted butter, and sea salt. Mix until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until crisp.

Prepare the Gelato Base

In a saucepan, combine milk, cream, sugar, and the seeds scraped from the vanilla bean. Heat until sugar dissolves. In a separate bowl, whisk egg yolks and gradually add the warm mixture to temper the yolks. Return to the saucepan and cook until thickened.

Chill and Churn

Chill the mixture in the refrigerator for at least 4 hours, then churn in an ice cream maker according to manufacturer's instructions.

Prepare the Cherries

In a bowl, combine pitted cherries with sugar and lemon juice. Let sit for 15 minutes to macerate.

Assemble the Torte

Layer the chocolate cakes with chocolate fudge in between each layer. Top with cherries, serve with a scoop of vanilla gelato, and sprinkle with chocolate sea salt crumble.