Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 325°F (160°C). Butter a 9-inch springform pan, line the bottom with parchment paper, and butter the parchment. Lightly dust the sides and bottom with 1 tablespoon unsweetened cocoa powder, tapping out the excess.

Melt chocolate and butter

Combine the chopped 10 oz dark chocolate and 1 cup butter in a heatproof bowl set over a simmering pot of water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth and fully melted. Remove from heat and let cool slightly (~5 minutes).

Mix eggs and sugar

In a separate large bowl, whisk together 6 whole eggs, 2 extra egg yolks, 1 cup granulated sugar, 1 tsp vanilla, and 1 tsp salt until smooth and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a whisk attachment).

Combine batter

Slowly whisk about a quarter of the warm chocolate mixture into the egg mixture to temper it (this prevents scrambling). Then fold in the remaining chocolate gently with a rubber spatula until homogenous. Sift and fold in 2 tablespoons unsweetened cocoa powder. Pour the batter into the prepared springform pan, smoothing the top.

Bake

Bake on the middle rack for 30–35 minutes, or until the top is set and a thin crust forms; the center should still be slightly soft when gently shaken. Avoid overbaking to preserve moist, dense texture.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. Run a small knife around the edge to loosen, then remove the springform ring. Allow the cake to cool completely to room temperature (about 1–1.5 hours) before glazing with ganache. For best texture, chill for 1 hour to firm.

Warm cream

Place 8 oz finely chopped Valrhona chocolate in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream with a pinch of salt just until it begins to simmer and small bubbles form at the edges (do not boil). Remove from heat.

Make ganache

Pour the hot cream over the chopped chocolate and let sit undisturbed for 1 minute to soften. Stir gently from the center with a spatula until smooth and glossy. Add 2 tablespoons room-temperature butter and 1 teaspoon corn syrup (if using) and stir until incorporated and shiny. Allow ganache to cool and thicken at room temperature for 15–25 minutes until pourable but not runny.

Glaze cake

Place the cooled cake on a wire rack set over a rimmed baking sheet. Pour the ganache in the center and use an offset spatula to spread it evenly, allowing excess to drip down the sides for a smooth coat. For a thinner layer, pour all at once; for a slightly thicker coat, first pour a thin layer, chill 10 minutes, then pour a second layer. Chill the glazed cake 20–30 minutes to set the ganache before decorating.

Caramelize sugar

In a medium nonstick skillet over medium heat, combine 3 tablespoons sugar and 2 tablespoons water. Stir gently until the sugar dissolves and the mixture begins to simmer. Swirl the pan occasionally (do not stir vigorously) until the liquid turns a golden amber color, about 6–8 minutes.

Coat almonds

Add 1 cup whole almonds to the caramel and quickly stir to coat. Remove from heat and immediately stir in 1 teaspoon butter, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon sea salt, and 1 teaspoon orange zest if using. Continue stirring so the spices cling and the sugar crystallizes slightly, about 1–2 minutes.

Cool

Transfer the spiced almonds to a sheet of parchment or a silicone mat, spreading them into a single layer. Separate any clusters with a fork. Allow to cool and harden completely (about 15–20 minutes).

Decorate

Once the ganache is set, transfer the cake to a serving plate. Arrange spiced almonds around the top edge of the torte or pile a small cluster in the center. Dust the top lightly with 1 tablespoon unsweetened cocoa powder (and a light sift of confectioners' sugar if desired). Add fresh berries on the side or on top for contrast.

Serve

Slice the torte with a hot, clean knife (dip in hot water and wipe dry between slices for clean cuts). Serve at room temperature or slightly chilled. Store any leftovers covered in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.