Chocolate Torte Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Butter and line the bottom of a 9-inch (23 cm) springform pan or a removable-bottom cake pan with parchment; butter the parchment and lightly dust the sides with cocoa powder or flour, tapping out excess.

Melt chocolate and butter

Chop the 10 oz chocolate into small pieces. In a heatproof bowl set over a barely simmering pot of water (double boiler), combine the chocolate and 1 cup butter. Stir gently until fully melted and smooth. Remove from heat and let cool for 5 minutes.

Mix sugar and eggs

In a large bowl, whisk the 1 cup granulated sugar and the 6 large eggs vigorously until combined and slightly frothy (about 1–2 minutes by hand or 30–45 seconds with a whisk attachment at medium-low).

Combine chocolate and egg mixture

Slowly pour about one-quarter of the slightly cooled chocolate-butter mixture into the egg-sugar mixture, whisking constantly to temper the eggs and avoid scrambling. Once incorporated, fold in the remaining chocolate mixture until uniform.

Add dry ingredients

Sift together 1 cup all-purpose flour, 3 tbsp unsweetened cocoa powder, and 1 tsp fine salt. Gently fold the dry ingredients into the chocolate-egg mixture in two additions, using a rubber spatula and folding motion until just combined and no streaks remain. Stir in 1 tsp vanilla extract.

Bake

Pour the batter into the prepared pan, smoothing the top. Bake in the preheated 350°F oven for 25–30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (the torte should be dense and slightly fudgy). Rotate halfway through baking for even color.

Cool

Remove from oven and set on a wire rack. Let cool in the pan for 15 minutes. Run a knife around the edge, then release and remove the springform ring (if using). Allow the torte to cool completely on the rack before glazing (about 1–2 hours) or refrigerate to speed up cooling (30–45 minutes).

Warm cream

Place 1 cup heavy cream and 1 tbsp corn syrup (or honey) in a small saucepan and warm over medium heat until it begins to steam and small bubbles form at the edges — do not boil.

Make ganache

Put 6 oz chopped chocolate and 2 tbsp butter in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to soften. Gently whisk from the center outward until smooth and glossy. Stir in 1/4 tsp kosher salt. If the ganache is too thick for pouring, warm it briefly over the double boiler or microwave in 10-second bursts, stirring between, until pourable but not hot.

Glaze the torte

Place the cooled torte on a wire rack set over a rimmed baking sheet to catch drips. Pour the ganache over the center of the cake, using an offset spatula to spread it to the edges and allow some to drip down the sides for a smooth coating. Work quickly before ganache sets. Return the glazed torte to the rack and let the glaze set at room temperature (30–60 minutes) or refrigerate 15–20 minutes to speed set.

Finish and plate

Once glaze is set, transfer the torte to a serving plate. Dust the top lightly with 2 tsp confectioners' sugar if desired. Arrange fresh raspberries around or on top, and serve slices with whipped cream or crème fraîche on the side. Store any leftovers tightly wrapped in the refrigerator for up to 5 days; bring to room temperature 20–30 minutes before serving for best texture.