Dark Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly butter a 7- or 8-inch (18–20 cm) springform pan or an ovenproof round cake pan and line the bottom with parchment paper. Lightly dust the sides with cocoa powder, tapping out any excess.

Melt chocolate and butter

Chop the chocolate into small pieces. In a heatproof bowl set over (not in) gently simmering water (double boiler), combine the chopped chocolate and butter. Stir occasionally until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.

Whisk eggs and sugar

In a separate bowl, whisk the whole eggs with the granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale and slightly thickened (about 2–3 minutes by hand, 1–2 minutes with an electric whisk). The mixture should be glossy and ribbon-coat the whisk.

Combine chocolate and eggs

Slowly pour about one-third of the whisked egg mixture into the slightly cooled melted chocolate, whisking vigorously to temper and loosen the chocolate. Then fold that chocolate-egg mixture back into the remaining egg mixture with a spatula until homogeneous. If using, fold in 1 tablespoon cocoa powder for extra chocolate intensity.

Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 18–24 minutes. The torte should have a thin crust on top; a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). Baking time will vary with pan size and oven. For a slightly gooier center, err on the shorter time.

Cool in pan

Remove the torte from the oven and let it cool on a wire rack for 10 minutes. Run a knife around the edge to loosen, then remove the springform ring (if used). Allow the torte to cool further to near room temperature (about 30–40 minutes) before serving; it can also be chilled for a firmer texture.

Prepare berries: Rinse the berries gently and pat dry. Slice larger strawberries into halves or quarters so all berries are bite-sized.

Plate and garnish: Place the torte on a serving plate or cut into two equal slices. Arrange the mixed fresh berries alongside or on top of each slice. Dust very lightly with powdered sugar if desired and garnish with mint leaves.

Serve: Serve at room temperature for a tender, fudgy texture or slightly chilled for a denser slice. Each serving is approximately one half of the torte.