Chocolate Ganache Torte

Ingredients

• 6 ounces unsalted butter
• 6 ounces dark chocolate (70% cacao), chopped
• 4 whole large eggs
• ½ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon sea salt
• ¾ cup heavy cream (36% fat)
• 4 ounces dark chocolate (70% cacao), chopped
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup

Instructions

1. 1

   Preheat your oven to 375°F. Line the bottom of an 8-inch round cake pan with parchment paper, then lightly butter the sides — this prevents sticking while letting the torte rise freely.

2. 2

   Chop 6 ounces of dark chocolate (70% cacao) into pieces roughly the size of lentils. Cut 6 ounces of unsalted butter into 6 pieces. Measure out 0.5 cup of granulated sugar and 2 tablespoons of unsweetened cocoa powder.

3. 3

   Set a heatproof bowl over a pot of barely simmering water (the bowl should not touch the water). Place the chopped chocolate and butter pieces in the bowl, stirring occasionally with a rubber spatula until completely melted and smooth, about 3-4 minutes. You want a glossy, fluid mixture — if it looks grainy, the water was too hot.

4. 4

   Remove the bowl from the heat and let cool for 2 minutes. Separate 4 large eggs: crack each egg over a small bowl, gently transfer the yolk to another bowl, and let the white drop into a third clean bowl. Repeat with all 4 eggs — you'll need the whites completely free of any yolk or fat.

5. 5

   Whisk the 4 egg yolks with a fork, then stir them into the warm chocolate mixture — the residual heat will temper them gently. Fold with a rubber spatula until no streaks of egg remain.

6. 6

   Using an electric mixer or whisk, beat the 4 egg whites on medium-high speed until soft peaks form — when you lift the whisk, the foam should form peaks that gently curl at the tips. This takes about 2-3 minutes. Gradually add the 0.5 cup of granulated sugar while beating. Continue beating until stiff peaks form and the mixture is glossy and thick, about 1-2 minutes more. You should be able to tilt the bowl without the whites sliding.

7. 7

   Gently fold one-third of the egg white mixture into the chocolate mixture using a rubber spatula — use broad, sweeping strokes from bottom to top, rotating the bowl as you go. This lightens the base. Fold in the remaining egg white mixture in two batches, being careful not to deflate the whites. You want visible but melting swirls of white, not a uniform dark brown.

8. 8

   Sift the 2 tablespoons of unsweetened cocoa powder and 0.25 teaspoon of sea salt directly onto the batter. Gently fold in until just combined — sifting prevents lumps and cocoa dust clouding.

9. 9

   Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan on the middle oven rack. Bake for 12-15 minutes — the top should look set and cracked slightly, but a skewer inserted in the center should come out with a few moist crumbs. The center will jiggle slightly when you gently shake the pan. This is correct; it will firm up as it cools.

10. 10

    Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, then turn the torte out onto the rack to cool completely, about 20 minutes. The cake will deflate slightly — this is normal and gives it the dense, fudgy texture.

11. 11

    While the torte cools, chop 4 ounces of dark chocolate (70% cacao) into pieces the size of peas. Pour 0.75 cup of heavy cream into a small saucepan and heat over medium heat until you see tiny bubbles forming around the edges, about 2-3 minutes — do not boil.

12. 12

    Pour the hot cream over the chopped chocolate in a bowl. Let sit undisturbed for 1 minute — this gentle heat melts the chocolate evenly. Stir slowly with a rubber spatula until completely smooth and glossy.

13. 13

    Add 1 tablespoon of unsalted butter cut into small pieces and 1 tablespoon of light corn syrup. Stir gently until the butter is melted and incorporated. The corn syrup adds shine and prevents the ganache from cracking. Let the ganache cool for 3 minutes until it reaches the consistency of peanut butter — thick enough to cling to the spatula but still pourable.

14. 14

    Place the cooled torte on a serving plate or cake board. Pour the ganache into the center and use an offset spatula to spread it gently across the top and down the sides — let it drip naturally over the edge for an elegant, rustic look.

15. 15

    Let the ganache set at room temperature for 15 minutes, or refrigerate for 5 minutes if you're short on time. Slice with a hot, dry knife — wipe the blade between cuts — and serve at room temperature or slightly chilled. The torte tastes best within 2 hours of assembly but can be made 1 day ahead and refrigerated (bring to room temperature before serving).

Tools you’ll need

• 8-inch round cake pan
• parchment paper
• heatproof bowl
• pot for water bath
• rubber spatula
• small bowls (3)
• fork
• electric mixer or whisk
• wire rack
• thin knife
• small saucepan
• offset spatula
• serrated knife

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