Chocolate Torte Recipe
A rich chocolate cake served with a raspberry coulis.
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Ingredients
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Chocolate Torte
Method
Preparation
- 1
Make the Chocolate Torte
Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
- 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 3
In a separate bowl, whisk the granulated sugar and eggs together until light and fluffy. Slowly add the melted chocolate mixture, stirring until combined.
- 4
Sift the all-purpose flour, cocoa powder, and salt into the chocolate mixture. Fold gently until just combined.
- 5
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack.
- 6
- 7
Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine sieve to remove seeds and let cool.
- 8
Serve the Torte
Slice the cooled chocolate torte and serve with a drizzle of raspberry coulis.
