Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chocolate Torte
For the Serving
Method
For the Chocolate Torte
- 1
Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
- 2
Melt Chocolate and Butter
In a medium saucepan, melt the dark chocolate and unsalted butter together over low heat, stirring until smooth. Remove from heat and let cool slightly.
- 3
Combine Sugar and Eggs
In a large mixing bowl, whisk the granulated sugar and large eggs together until light and fluffy, about 3-5 minutes.
- 4
Mix in Chocolate
Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to combine.
- 5
Add Dry Ingredients
Sift the all-purpose flour and salt into the chocolate mixture, then add the vanilla extract, folding gently until just combined.
- 6
Bake the Torte
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool the Torte
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For Serving
- 8
Prepare the Plate
Once the torte is cool, slice it into wedges and place each slice on a dessert plate.
- 9
Add Ice Cream
Top each slice of the torte with a scoop of vanilla ice cream.
- 10
Garnish
Scatter fresh raspberries around the plate and dust the torte and ice cream with powdered sugar. Add mint leaves for garnish as desired.
- 11
Serve Immediately
Serve the chocolate torte à la mode while the ice cream is still cold.