Chocolate Torte
A rich, fudgy European chocolate torte with a dense, brownie-like crumb and silky center. This elegant single-layer cake impresses with minimal ingredients and comes together in under an hour.
- Total time
- 50 min
- Servings
- 8
- Calories
- 445
- Protein
- 8g
Ingredients
- ½ lb unsalted butter
- 8 oz dark chocolate (60% cacao)
- 5 whole large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- 1
Position a rack in the center of your oven and preheat to 350°F. Line a 9-inch springform pan with parchment paper on the bottom, then brush the sides lightly with softened butter. Set aside.
- 2
Chop 8 oz of dark chocolate (60% cacao) into roughly 1/2-inch pieces — smaller pieces melt more evenly. Cut 8 oz (1/2 lb) of unsalted butter into 1-tablespoon chunks.
- 3
Separate 5 large eggs, placing the yolks in one medium bowl and the whites in another. Make sure no yolk sneaks into the whites — even a speck of yolk will prevent them from whipping properly.
- 4
Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium heat. Create a double boiler by placing a heatproof bowl (large enough to sit on the rim without touching the water) on top of the saucepan.
- 5
Add the chopped chocolate and butter chunks to the bowl. Stir occasionally with a silicone spatula until completely melted and smooth, about 4-5 minutes. The mixture should be glossy and lump-free — if it seizes or looks grainy, remove from heat immediately and whisk in 1 teaspoon of vegetable oil to smooth it out.
- 6
Remove the bowl from the double boiler and let cool for 2 minutes, then whisk in the 5 egg yolks one at a time, stirring well after each addition. The mixture will thicken slightly and become silky.
- 7
Add 1 teaspoon of vanilla extract to the chocolate mixture and stir to combine.
- 8
In a small bowl, whisk together 0.5 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 0.25 teaspoon kosher salt. Fold this dry mixture into the warm chocolate mixture using a silicone spatula, being gentle to avoid overworking — fold just until no white streaks of flour remain, about 10-12 folds.
- 9
Using an electric mixer, whip the 5 egg whites on medium-high speed until they form stiff peaks — the whites should be glossy, thick, and hold their shape when you lift the beaters. This takes 3-4 minutes. Whipped egg whites are the torte's leavening, so don't skip this step.
- 10
Gently fold one-third of the whipped egg whites into the chocolate mixture, stirring firmly to loosen the batter. Then fold in the remaining whites in two additions, using large, sweeping strokes and rotating the bowl as you go. Stop folding when just a few white streaks remain — you want to keep the airiness of the whites intact.
- 11
Pour the batter into the prepared springform pan and smooth the top with a silicone spatula. Transfer carefully to the center oven rack.
- 12
Bake until the top looks set and a thin crust has formed, but the center jiggles slightly when you gently shake the pan side to side — about 25-28 minutes. The torte will continue to cook as it cools. A toothpick inserted in the very center should come out with just a few moist crumbs clinging to it.
- 13
Remove the torte from the oven and let cool in the pan at room temperature for 15 minutes. The torte will deflate slightly — this is normal and creates the dense, fudgy crumb you want.
- 14
Run a thin knife around the inside edge of the springform to loosen the torte from the sides, then release and remove the springform collar. Let the torte cool on the pan base for another 10 minutes, then carefully transfer to a wire rack to cool completely, about 30 minutes.
- 15
Once cool, dust the top generously with extra cocoa powder using a fine-mesh sieve. Slice with a warm, dry knife (wipe between cuts with a clean cloth) and serve at room temperature with lightly whipped cream or crème fraîche.
Tools you’ll need
- 9-inch springform pan
- parchment paper
- medium saucepan
- heatproof bowl
- silicone spatula
- medium bowl
- small bowl
- whisk
- electric mixer
- wire rack
- fine-mesh sieve
- instant-read thermometer (optional)
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