Chocolate Torte Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Butter a 9-inch springform pan thoroughly, line the bottom with parchment, and butter the parchment; lightly dust sides with cocoa powder and tap out excess.

Melt chocolate and butter

Place chopped dark chocolate (10 oz) and 1 cup cubed unsalted butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir gently until fully melted and smooth. Remove from heat and let cool 5 minutes.

Whisk eggs and sugar

In a large bowl, whisk together 5 whole eggs, 2 egg yolks and 1 cup granulated sugar until mixture is pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a hand mixer. Add 1 tsp vanilla extract and a pinch of salt; whisk to combine.

Combine

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture, folding gently with a spatula until homogeneous and glossy. Scrape down the bowl to ensure even mixing.

Bake

Pour batter into prepared springform pan and smooth the top. Bake on the center rack for 25–30 minutes, or until the edges are set and the center still has a slight jiggle (internal temp ~200°F / 93°C). Do not overbake — the cake will be dense and moist.

Cool

Remove cake from oven and place on a wire rack. Let cool in the pan for 15 minutes, then run a thin knife around the edge and release the springform ring. Allow the cake to cool completely to room temperature (about 1–2 hours) before ganache assembly. For best texture, chill in the refrigerator for 1 hour to firm slightly before glazing.

Heat cream

Place 3 cups heavy cream and a pinch of salt in a saucepan and bring just to a simmer over medium heat; do not boil.

Pour over chocolate

Place 8 oz finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to soften.

Emulsify

Using a whisk, stir the cream and chocolate from the center outward until smooth and glossy. Add 2 tbs softened unsalted butter and 1 tsp corn syrup (optional) and whisk until fully incorporated. If the ganache is still warm, allow it to cool until it thickens slightly (spreadable but pourable) — about 15–30 minutes at room temperature or quicker in the refrigerator with frequent checks.

Adjust texture

If ganache becomes too firm, gently warm in a double boiler or microwave in short bursts (10–15s) and stir to regain a pourable consistency before glazing.

Toast almonds

In a medium skillet over medium heat, toast 1 cup whole almonds for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from pan and set aside.

Caramelize sugar

In the same skillet, add 2 tbs granulated sugar, 1 tsp water and 1 tsp unsalted butter. Cook over medium heat, stirring, until sugar dissolves and turns a light amber color (about 2–3 minutes). Watch closely to prevent burning.

Coat almonds

Return toasted almonds to the skillet and immediately toss to coat in the caramel. Sprinkle 1 tsp ground cinnamon, 1 tsp ground cardamom and 0.25 tsp fine sea salt over the almonds and continue tossing until evenly coated and the spice aroma is released. Transfer almonds to a piece of parchment to cool and separate once set.

Glaze the cake

Place the cooled (and slightly chilled) flourless cake on a wire rack set over a sheet tray to catch drips. Pour the slightly cooled, pourable ganache over the center of the cake, using an offset spatula to coax it to the edges so it flows down the sides evenly. For a very smooth finish, do one generous pour and let gravity create a continuous coating.

Set

Allow the ganache to set at room temperature for 30–45 minutes, or refrigerate for 15–20 minutes until it is glossy and mostly firm. If chilling, bring back to cool room temperature for 10 minutes before serving for best texture.

Garnish

Arrange the spiced almonds decoratively on top of the ganache. Dust lightly with unsweetened cocoa powder if desired and scatter a few edible gold flakes or cocoa nibs for contrast.

Serve

Release the cake from the springform base if left on, transfer to a serving plate, and slice with a hot, dry knife (wipe blade between slices) to get clean edges. Serve slices at room temperature or slightly chilled. Leftover cake can be refrigerated in an airtight container for up to 4 days.