Dark Chocolate Torte Recipe

Prep

Preheat oven to 175°C (350°F). Butter and line the bottom of a 20 cm (8-inch) springform pan with parchment paper; butter the paper and lightly dust the sides with cocoa powder to prevent sticking.

Melt chocolate and butter

In a heatproof bowl set over (not in) simmering water (double boiler) or in short bursts in the microwave, combine chopped dark chocolate and butter. Stir frequently until completely melted and glossy. Remove from heat and let cool 2–3 minutes.

Whisk eggs and sugar

In a separate large bowl, whisk the whole eggs and granulated sugar vigorously by hand or with a mixer for about 2–3 minutes until mixture is slightly thickened and pale.

Combine chocolate and eggs

Slowly fold about a quarter of the warm melted chocolate into the egg-sugar mixture to temper it, then fold in the remaining chocolate until evenly combined.

Add flavorings and dry ingredients

Stir in the espresso and vanilla extract. Sift (or whisk) together the almond flour, cocoa powder and salt, then fold gently into the chocolate-egg mixture until no streaks remain. Do not overmix—the batter will be dense and glossy.

Bake

Pour batter into the prepared springform pan, smoothing the top. Bake in the preheated oven for 20–25 minutes. The center should still be slightly soft (a gentle jiggle) but set at the edges. Total baking time may vary; start checking at 18 minutes.

Cool

Remove torte from oven and place on a wire rack. Allow to cool in the pan for 15 minutes, then release the springform and transfer to the rack to cool completely. For cleaner slices, chill in the fridge for 1 hour before serving.

Prepare berries: rinse and drain the raspberries and blueberries, gently pat dry. Keep chilled until ready to plate.

Plate: If chilled, remove the torte and run a thin knife around the edge before removing the ring. Slice the torte into 2 even portions using a hot dry knife (dip knife in hot water and wipe dry between cuts for clean edges).

Garnish each slice with a generous handful of mixed fresh berries. If desired, lightly dust with powdered sugar and add a dollop (approx. 30 ml) of whipped cream or crème fraîche on the side.

Serve at room temperature or slightly chilled. Store any leftover torte covered in the refrigerator for up to 3 days.