Chocolate Torte Recipe
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Category: |
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Ingredients: |
Ingredients: 1⅔ cups semisweet chocolate chips
¾ cup unsalted butter, divided
¼ cup unsweetened cocoa powder, sifted
1 tsp vanilla extract
5 large eggs
1 cup granulated sugar
1 tsp salt
Fresh red raspberries, for garnish
Powdered sugar, for garnish
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Directions: |
Directions:Preheat oven to 350°F.
Butter the bottom and the sides of a 9″ springform pan. Open the springform pan and cover the bottom of the pan with parchment paper. Lock the springform pan back and butter the parchment paper on the bottom.
Combine 1 and ⅔ cups chocolate morsels with ¾ cup butter in a saucepan. Melt over low heat until completely smooth.
Whisk in the sifted ¼ cup of cocoa powder and vanilla extract, and allow it to cool for 10 minutes.
While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high speed in your standing mixer until the mixture is VERY thick, about 6 minutes.
Carefully fold in the melted chocolate mixture into the beaten egg and sugar mixture. Pour the batter into the prepared springform pan.
Bake for 42 minutes. The center will fall and this is normal. The edges will also remain lofty. It’s ok
Let the cake cool in the pan for 1 hour before using a spatula to press the edges down to the same height as the center.
Invert the torte onto a plate or cake stand and remove the parchment paper.
Garnish with fresh raspberries and powdered sugar and then serve |
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