Chocolate Torte Recipe
I absolutely adore this recipe because it combines rich dark chocolate and buttery goodness into a decadent torte that’s both indulgent and surprisingly easy to make. Plus, the delicate balance of sweet almond flavor and fluffy texture from the whipped egg whites makes every bite feel like you’re treating yourself to something truly special.
I adore preparing my sumptuous dark chocolate torte recipe, which perfectly blends texture and flavor. With 200 grams of dark chocolate and 200 grams of unsalted butter, this dessert is decadence at its finest.
Ground almonds add a deliciously nutty undertone that marries seamlessly with the chocolate, and egg yolks impart unparalleled richness.
Ingredients
Dark Chocolate:
The antioxidants are plentiful; they give depth and intense flavor.
Unsalted Butter:
Imparts moisture and a creamy texture; boosts richness.
Caster Sugar:
Even sweetness requires fine sugar.
This is true at all stages of baking, but it’s especially vital when trying to achieve the lightness and fluffiness that we expect from aerated baked goods.
Eggs:
Provide the source of protein; offer the structure and stability to the torte.
Vanilla Extract:
Enhances flavor intricacy; pairs well with cocoa notes.
Ground Almonds:
Delivers a delicate nutty flavor.
Gluten-free substitute for flour.
Ingredient Quantities
- 200g dark chocolate, roughly chopped
- 200g unsalted butter, cubed
- 200g caster sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 100g ground almonds
- Pinch of salt
Instructions
1. Heat your oven to 170 degrees Celsius (340 degrees Fahrenheit), and put parchment paper in a 23-centimeter (9-inch) springform pan.
2. In a bowl that can withstand heat, set over a pan of simmering water, melt together the dark chocolate and the unsalted butter. Stir them until smooth, then take the bowl off the heat and let it cool a bit.
3. In another bowl, beat the egg yolks with the caster sugar until pale and creamy. Whisk in the vanilla, and then set the bowl aside while you prepare the next step.
4. Slowly blend the chocolate mixture into the egg yolk mixture. Fold together with a gentle stirring motion until the two mixtures are combined.
5. Add the ground almonds and a pinch of salt to the chocolate mixture, folding until incorporated.
6. In a separate clean bowl, whip the egg whites until they reach soft peaks.
7. Carefully mix a third of the egg whites with the chocolate mixture. This should be done to “loosen” the chocolate base, and it is important that this step not be rushed. If you pour in too much chocolate base, too quickly, or if you use too much elbow grease, you will deflate the souffle.
8. Pour the mixture into the ready pan and ensure the surface is even with a spatula.
9. Place in the preheated oven and bake for 35 to 40 minutes, or until the torte is set and has a light crust on top.
10. Let the torte cool in the pan on a wire rack. After it has cooled, remove it from the pan, cut it into pieces, and savor each one!
Equipment Needed
1. Oven
2. Parchment paper
3. 23-centimeter (9-inch) springform pan
4. Heatproof bowl
5. Saucepan
6. Stirring spoon or spatula
7. Bowl for beating
8. Electric mixer or whisk
9. Wire rack
10. Measuring spoons and cups
FAQ
- Can I use milk chocolate instead of dark chocolate?Use dark chocolate for this recipe. It has the rich flavor and balance of sweetness needed for a torte. But if you prefer milk chocolate, you can use that instead. It will produce a torte that is even more caramel-like in flavor.
- What can I use as a substitute for ground almonds?Ground almonds can be replaced with an equal amount of all-purpose flour or almond flour for a nut-free version.
- Is it necessary to separate the eggs?Indeed, dividing the eggs and whipping the whites incorporates aeration into the torte, creating a better texture.
- Can I make this recipe without butter?Margarine or a butter alternative can take the place of butter, but the flavor and texture may be altered somewhat.
- How should I store the torte?Keep the chocolate torte in an airtight container at room temperature for as long as 3 days and in the refrigerator for up to a week.
- Can I freeze the chocolate torte?Certainly! The torte can be frozen. Wrap it well, first in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months.
- Is there a specific type of dark chocolate recommended?A good-quality dark chocolate with around 70% cocoa content works well for a rich flavor.
Substitutions and Variations
Bittersweet chocolate: For 200g of bittersweet chocolate, substitute 200g semisweet or dairy-free chocolate.
Butter: Use 200g coconut oil or 200g margarine for a dairy-free alternative.
Castor sugar: Substitute with 200g granulated sugar or 180g liquid honey (note: amend moisture content as needed).
Almonds, ground: If you don’t have ground almonds, use either 100 grams all-purpose flour or 100 grams ground hazelnuts to get a different (but equally delicious) flavor in your dish.
Pro Tips
1. Optimal Chocolate Melting: When melting the chocolate and butter, make sure the bowl does not touch the simmering water. This creates a gentle heating method known as a double boiler, preventing the chocolate from overheating and seizing.
2. Egg White Technique: Ensure the bowl and utensils are thoroughly clean and dry before whipping the egg whites. Any trace of fat or moisture can prevent them from reaching soft peaks, which are critical for the light, airy texture of the torte.
3. Gentle Folding: When incorporating the whipped egg whites into the chocolate mixture, do so in three stages. Begin with a small portion to lighten the batter, then carefully fold in the remaining whites using a spatula. Use a lifting and turning motion to preserve as much air as possible.
4. Cooling Method: Allow the torte to cool completely in the pan before attempting to remove it. This cooling process helps solidify the cake, making it easier to handle and ensuring a better texture.
5. Storage Tip: If you have leftovers, store the torte in an airtight container at room temperature for up to two days. For longer storage, refrigerate it, but bring it back to room temperature before serving to enjoy the best flavor.
Chocolate Torte Recipe
My favorite Chocolate Torte Recipe
Equipment Needed:
1. Oven
2. Parchment paper
3. 23-centimeter (9-inch) springform pan
4. Heatproof bowl
5. Saucepan
6. Stirring spoon or spatula
7. Bowl for beating
8. Electric mixer or whisk
9. Wire rack
10. Measuring spoons and cups
Ingredients:
- 200g dark chocolate, roughly chopped
- 200g unsalted butter, cubed
- 200g caster sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 100g ground almonds
- Pinch of salt
Instructions:
1. Heat your oven to 170 degrees Celsius (340 degrees Fahrenheit), and put parchment paper in a 23-centimeter (9-inch) springform pan.
2. In a bowl that can withstand heat, set over a pan of simmering water, melt together the dark chocolate and the unsalted butter. Stir them until smooth, then take the bowl off the heat and let it cool a bit.
3. In another bowl, beat the egg yolks with the caster sugar until pale and creamy. Whisk in the vanilla, and then set the bowl aside while you prepare the next step.
4. Slowly blend the chocolate mixture into the egg yolk mixture. Fold together with a gentle stirring motion until the two mixtures are combined.
5. Add the ground almonds and a pinch of salt to the chocolate mixture, folding until incorporated.
6. In a separate clean bowl, whip the egg whites until they reach soft peaks.
7. Carefully mix a third of the egg whites with the chocolate mixture. This should be done to “loosen” the chocolate base, and it is important that this step not be rushed. If you pour in too much chocolate base, too quickly, or if you use too much elbow grease, you will deflate the souffle.
8. Pour the mixture into the ready pan and ensure the surface is even with a spatula.
9. Place in the preheated oven and bake for 35 to 40 minutes, or until the torte is set and has a light crust on top.
10. Let the torte cool in the pan on a wire rack. After it has cooled, remove it from the pan, cut it into pieces, and savor each one!