Chocolate Torte with Vanilla Ice Cream
A rich, flourless chocolate torte with a crisp top and fudgy center, served warm with a scoop of vanilla ice cream and a dusting of cocoa.
- Total time
- 40 min
- Servings
- 8
- Calories
- 380
- Protein
- 6g
Ingredients
- 8 oz dark chocolate
- ½ cup unsalted butter
- 3 large eggs
- ¾ cup sugar
- 2 tbsp cocoa powder
- 1 pint vanilla ice cream
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
Melt the 8 oz dark chocolate and 1/2 cup butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 3
In a large bowl, whisk the 3 eggs and 3/4 cup sugar until pale and thick, about 2 minutes. Fold in the melted chocolate mixture until just combined.
- 4
Pour the batter into the prepared pan. Bake until the top is set and a toothpick inserted 1 inch from the edge comes out clean, about 25 minutes. The center should still look slightly soft.
- 5
Let the torte cool in the pan for 10 minutes, then run a knife around the edge and invert onto a plate. Dust with the 2 tbsp cocoa powder.
- 6
Slice the torte into wedges and serve each with a scoop of the vanilla ice cream. Add crumbled chocolate or microgreens if you like.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- whisk
- saucepan
- spatula
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