Chocolate Torte Recipe

Prepare and preheat

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

Melt chocolate and butter

In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave, melt the chopped bittersweet chocolate with the butter, stirring until smooth and glossy. Remove from heat and let cool slightly.

Mix eggs and sugar

In a large bowl, whisk together the whole eggs, egg yolks, and granulated sugar until well combined and slightly thickened (about 1–2 minutes of vigorous whisking by hand or 30–45 seconds with a mixer on medium).

Combine and bake

Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture until homogeneous. Add vanilla extract and salt, then fold in 1 tablespoon (or up to 2 tbsp) of cocoa powder if you want a deeper chocolate crumb. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes — the center should still be slightly soft but set at the edges. Do not overbake; the cake will firm as it cools.

Cool and unmold

Allow the cake to cool completely in the pan on a wire rack (about 1.5–2 hours). Once cool, run a thin knife around the edge, release the springform, and transfer the torte to a serving plate. For best texture, chill 2 hours before slicing, though it can be served at room temperature.

Bloom espresso: dissolve instant espresso powder in the hot water, stirring until fully dissolved. Let cool slightly.

Beat butter: In a stand mixer fitted with the paddle or using a hand mixer, beat the room-temperature butter on medium-high until light and fluffy, about 2–3 minutes.

Add sugar and flavor: Gradually add sifted powdered sugar, about 1/2 cup at a time, mixing on low until incorporated. Add the cooled espresso, vanilla, and a pinch of salt. Increase speed to medium-high and beat until the buttercream is smooth and airy, about 2–3 minutes. If the frosting is too stiff, add 1 teaspoon of warm water; if too soft, add 2 tablespoons more powdered sugar. Chill briefly (10–15 minutes) if needed to firm before piping or spreading.

Make a simple syrup: In a small saucepan, combine the sugar and water (use 2 tbsp water). Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature.

Mix base: In a bowl, whisk together the cooled simple syrup, crème fraîche, whole milk, lemon juice, lemon zest, and a pinch of salt until smooth. Taste and adjust sweetness or acidity.

Churn: Chill the mixture thoroughly (at least 1 hour). Pour into an ice-cream maker and churn according to manufacturer’s instructions until a soft-sherbet texture forms, about 20–25 minutes. Transfer to a lidded container and freeze for at least 2 hours to firm.

Infuse hibiscus: In a small saucepan combine 2 tbsp water, the crushed dried hibiscus, and 1/4 cup sugar. Bring to a gentle simmer for 2 minutes, remove from heat, and let steep 5–10 minutes to infuse. Strain to remove solids, pressing to extract liquid. Return strained syrup to the saucepan.

Cook strawberries: Add the quartered strawberries and lemon juice to the hibiscus syrup and cook over medium-low heat for 3–4 minutes until fruit softens. Remove from heat and let cool slightly.

Blend and finish: Puree the mixture in a blender or with an immersion blender until smooth. If desired, press through a fine-mesh sieve for a silky coulis. Chill before serving. Adjust sweetness with a little extra sugar if needed.

Toast almonds: In a dry skillet over medium heat, add the 1 tsp butter or oil and the sliced almonds. Toast, stirring constantly, until golden and fragrant, 3–5 minutes. Transfer to a plate to cool so they stop browning.

Plate and assemble: Cut the chilled or room-temperature torte into slices. Spoon or pipe a small dollop of espresso buttercream onto each slice or plate. Place a quenelle or scoop of crème fraîche sherbet alongside the slice. Drizzle strawberry–hibiscus coulis around the plate and over part of the cake. Scatter toasted almonds over the cake and sherbet, arrange halved fresh strawberries, and dust lightly with powdered sugar if desired.

Serve: Serve immediately so the sherbet remains firm and the buttercream is slightly chilled. Leftover cake keeps refrigerated up to 4 days; bring to room temperature before serving. Store coulis in the refrigerator up to 3 days and sherbet in the freezer up to 1 week.