• For Torte:
  • 2/3 cup plus 2 tablespoons sugar
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 stick unsalted butter
  • 10 oz. bittersweet chocolate
  • For Ganache:
  • 1/3 cup plus 3 tablespoons heavy cream
  • 12 oz. semisweet chocolate
  • 1 teaspoon vanilla
  • 2 tablespoons Grand Marnier (optional)

I first decided to create this torte for a reception we were having for friends prior to attending the symphony.  What I was shooting for was a chocolate experience so decadent that it was almost sensual; a taste that would stop the normal flow of conversation when someone took their first bite.  “I’m sorry, but oh my God!  Have you tried this?”  After a number of attempts I finally arrived at what was simply the most incredible, smooth and decadent chocolate experience I have ever had.

Trust me, this is rich.  Even for serious chocoholics it should be approached by the sliver.  By eliminating flour altogether we create a structure composed of nothing but chocolate, butter, sugar and eggs.  An eight inch torte yields 16 servings.

The ingredients are few and the prep time from start to oven is about 10 minutes making this chocolate torte not only impressive but also incredibly easy to prepare.  This preparation calls for a Ganache and, while they are a snap to make, you might want to take a second to review assembling a basic Ganache.  When shopping for chocolate, make sure you get a bittersweet chocolate (not unsweetened) that contains between 60% – 70% cacao.  You’ll also need an 8-inch springform pan and parchment paper, both available in any local mega-mart.

Directions:

For torte:

  1. Preheat oven to 350 degrees.  Line the bottom of an 8-inch springform pan with parchment paper cut to fit the bottom of the pan.  Butter the parchment and sides of the pan.
  2. Combine the sugar, cocoa and salt to a large mixing bowl.  In a separate bowl, thoroughly whisk together the eggs and vanilla and add to the sugar mixture, stirring to combine.
  3. Melt butter in a medium saucepan over low heat.  Add bittersweet chocolate (chopped if needed) to the melted butter and whisk until the chocolate is melted and completely blended with the butter.
  4. Add the melted chocolate to the sugar-egg mixture and whisk until the batter is thick and smooth.
  5. Pour batter into the prepared springform pan and bake for 35 to 40 minutes.  Cool to room temperature in the pan before moving it to the refrigerator for about an hour.

For Ganache:

  1. Combine semisweet chocolate (chopped if needed), vanilla and Grand Manier (optional) in a small to medium mixing bowl.
  2. Bring the cream to a full rolling boil in a small saucepan.
  3. Pour cream over chocolate and let it sit for 2 to 3 minutes.  Using a rubber spatula, slowly stir chocolate and cream mixture until melted and smooth.
  4. Pour Ganache over the torte still in the springform pan and return to refrigerator until the Ganache is set.

Tip:  For easy removal from the springform pan, wet a kitchen towel in hot water and wipe around the outside of the springform pan.  This will very slightly melt the Ganache so it doesn’t stick to the sides.  For easier slicing, run a knife under hot water to heat the blade and then dry.  It will slice perfectly through the torte.