Here's a recipe for a tender, rich, creamy chocolate torte with a crusty top, simply dusted with powdered sugar. It is a perfect way to top off a dinner party with a fancy dessert.
Table of Content
Whether you call it Torte, Torta, or Doberge (as the German speakers do), a chocolate torte has a reputation for being a delicious and special occasion dessert. Not just for birthdays anymore! It is loaded with chocolate and has moist crumbs!
Why make this recipe
- This recipe is great for special occasions, but you can have it anytime! Making the torte from scratch gives it an incredible taste.
- It is loaded with chocolate and has moist crumbs with a smooth velvety texture.
- Most of the ingredients used in this torte are simple pantry staples or easy to find.
- The process is very simple, all you need is a bowl and whisk. No electric mixers or special equipment is needed.
- Also, it is gluten-free, which means you can serve it to most of your parties.
- The torte is pretty even when simply dusted with powdered sugar. So there is no need for fancy frostings and decorations.
- Of course, you can make a richer torte with a chocolate ganache glaze, which is as simple as melting chocolate with heavy cream. Or you can also serve it with a dollop of whip cream.
Ingredients and substitutes
- Butter - I always use unsalted butter so I can control the quantity of salt in my baked recipe. But if salted butter is all you have, feel free to use it. Just omit the salt in the recipe.
- Eggs - The eggs make for the volume. Otherwise, it's just butter and chocolate! Remember there is no flour in this cake so the eggs are also the leavening. Use large eggs.
- Vanilla - Always use good quality vanilla extract, a little goes a long way.
- Chocolate - The chocolate you use will determine how delicious this cake turns out. Get a good quality chocolate bar or dark chocolate chips from the supermarket. But pick one you would enjoy eating. No cooking chocolate, and no compound chocolate.
- Espresso or Coffee - You can use your favorite espresso, just ¼ cup, or take one teaspoon of coffee powder and dissolve it in ¼ cup of water.
Flourless chocolate torte recipe
- Preheat the oven to 300°F/ 150°C / Gas Mark 2
- Pan - Spray a 9-inch round springform pan with cooking spray or line parchment paper on the inside and wrap it with aluminum foil on the outside.
Pro tip - The parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake).
- Melt - In a microwave-safe bowl, melt the chocolate and butter until the chocolate melts and is smooth. Then, add the sugar and combine until all the sugar has almost dissolved.
Pro tip - The heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in. - Eggs - Next, add the eggs one at a time to the chocolate mixture making sure to incorporate each egg before you add the next. Then, add the cocoa powder, coffee, and vanilla extract. Combine well.
Pro tip - Adding eggs one at a time will emulsify with the butter better and incorporate easily.
- Water bath - Pour into the prepared pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.
Pro tip - The water outside the pan will create moisture in the oven preventing the cake from drying out. So, the cake essentially bakes in a wet steam oven rather than dry air.
- Bake - Transfer to the oven and bake for about 50 to 60 minutes. When done, the center should be almost set.
Pro tip - It will continue to cook in the residue heat and will set further as it cools - Cool - Let cool in the pan for at least 10 minutes before you glaze. Then, cool on a wire rack to cool completely.
Pro tip - The cake will be slightly puffed up when just baked, but it will sink as it cools. - Dust - When cooled (or barely warm), dust with powdered sugar/icing sugar.
Variations
- Raspberry torte - Add fresh raspberries to the chocolate batter before baking. Alternatively, you can also drop dollops of raspberry filling into the batter before baking.
- Berries torte - You can also use fresh berries instead of just raspberries.
- Chocolate ganache - You can use dark or white chocolate ganache for the top of the torte.
- Coffee torte - Add espresso powder to the chocolate mixture.
Tips for Success
- The color of your chocolate torte will depend on the chocolate you use. A higher percentage of cocoa will give a dark chocolate torte.
- The chocolate you use will determine how delicious this cake turns out. Get a chocolate bar from the supermarket but pick one you would enjoy eating. NO cooking chocolate, and definitely no compound chocolate.
- Melt the chocolate and butter in a microwave or double boiler. Chocolate can burn easily and holds its shape even when melted unless agitated so don't overheat it. Make sure to stir then heat some more as necessary.
- Always add eggs to a butter mixture one at a time. Otherwise, the eggs will not emulsify.
- The amount of air you add to the eggs will determine the density of the cake. I like a dense flourless chocolate cake so I do not whip too much air into it. But you can whip the eggs and then fold them into the batter too.
- When baking in a water bath make sure to keep the water at least an inch above the pan.
- Also, don't forget to wrap the outside of the cake pan with aluminum flour to prevent water from getting into the pan.
Printable Recipe
Chocolate Torte
Print Pin Rate Share by Email Share on FB Save GrowCalories: 359kcal
Adjust Servings Here: 9 servings
Description
Here's a recipe for a tender, rich, creamy chocolate torte with a crusty top, simply dusted with powdered sugar. It is a perfect way to top off a dinner party with a fancy dessert.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Torte
- 12 oz (340 g) Chocolate (dark, semi-sweet, or bitter)
- 1½ stick (170 g) Butter ((2 stick) unsalted, room temperature)
- ½ cup (100 g) White sugar
- 6 large Eggs
- 1 tablespoon Vanilla extract
- ½ tablespoon Espresso or coffee (brewed)
- ¼ cup (20 g) Cocoa powder
- ¼ tsp (1) Salt
- 2 tablespoon Powdered sugar (for dusting )
Instructions
- Preheat the oven to 300°F/ 150°C / Gas Mark 2
- Pan - Spray a 9-inch round springform pan with cooking spray or line parchment paper on the inside and wrap it with aluminum foil on the outsidePro tip - The parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake).
- Melt - In a microwave-safe bowl, melt the chocolate and butter until smooth. Then, add the sugar and combine until all the sugar has almost dissolved. Pro tip - The heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in.12 oz Chocolate, 1½ stick Butter , ½ cup White sugar
- Eggs - Next, add the eggs one at a time making sure to incorporate each egg before you add the next. Then, add the cocoa powder, coffee, and vanilla extract. Combine well. Pro tip - Adding eggs one at a time will emulsify with the butter better and incorporate easily.6 large Eggs, 1 tablespoon Vanilla extract, ½ tablespoon Espresso or coffee, ¼ teaspoon Salt
- Water bath - Pour into the prepared baking pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.Pro tip - The water outside the pan will create moisture in the oven preventing the cake from drying out. So, the cake essentially bakes in a wet steam oven rather than dry air.
- Bake - Transfer to the oven and bake for about 50 to 60 minutes. When done, the center should be almost set. Pro tip - It will continue to cook in the residue heat and will set further as it cools.
- Cool - Let cool in the pan for at least 10 minutes before you glaze. Then, cool on a wire rack to cool completely. Pro tip - The cake will be slightly puffed up when just baked, but it will sink as it cools.
- Dust - When cooled (or barely warm), dust with powdered sugar.2 tablespoon Powdered sugar
Recipe Notes & Tips
- The color of your chocolate torte will depend on the chocolate you use. A higher percentage of cocoa will give a dark chocolate torte.
- The chocolate you use will determine how delicious this cake turns out. Get a chocolate bar from the supermarket but pick one you would enjoy eating. NO cooking chocolate, and definitely no compound chocolate.
- Melt the chocolate and butter in a microwave or double boiler. Chocolate can burn easily and holds its shape even when melted unless agitated so don't overheat it. Make sure to stir then heat some more as necessary.
- Always add eggs to a butter mixture one at a time otherwise the eggs will not emulsify.
- The amount of air you add to the eggs will determine the density of the cake. I like a dense flourless chocolate cake so I do not whip too much air into it. But you can whip the eggs and then fold them into the batter too.
- When baking in a water bath make sure to keep the water at least an inch above the pan.
- Also, don't forget to wrap the outside of the pan with aluminum flour to prevent water from getting into the pan.
Nutrition Information
Calories: 359- kcalCarbohydrates: 32- gProtein: 3- gFat: 26- gSaturated Fat: 15- gCholesterol: 98- mgSodium: 210- mgPotassium: 97- mgFiber: 1- gSugar: 29- gVitamin A: 590- IUCalcium: 20- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Claire
What a deliciously decadent dessert! We love rich chocolate treats in our household so I already know this is going to be such a hit. Can't wait to try it!
Min
Such a decadent and lovely dessert. Perfect for a chocolate lover like me!