Yes, this dessert looks impressive, but you too can make this easy dense rich chocolate torte! This is not an overly sweet dessert. The cake is made using a bain-marie, which is simply a water bath. A bain-marie creates gentle heat around the cake resulting in a uniform cooking process.
What exactly is a torte? A torte is a rich cake, especially one containing little or no flour, usually made with eggs and ground nuts or breadcrumbs. This version includes ground nuts. This one-layer cake is very rich and makes 16 servings.
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Chocolate Torte
preheat oven to 350°
- 10 Tablespoons unsalted butter, cut into cubes
- 7 – ounces unsweetened chocolate, chopped into small pieces
- 4 eggs
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 cup ground pecans
Ganache:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 Tablespoons room temperature butter
- 3/4 cup chopped pecans
Directions For the Cake
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First, line the bottom of a lightly buttered 8-inch springform pan with parchment paper. Wrap the pan in heavy-duty foil to prevent water from seeping into the pan. (You will need a larger baking pan, too, because this cake is baked in a bain-marie.)
Melt the butter and chocolate, stirring until smooth. Set aside.
Beat the eggs, sugar, and vanilla in a mixing bowl until frothy.
Gradually stir the chocolate mixture into the batter.
Add the ground pecans and fold into the mixture. You can grind the nuts with a grinder, food processor, or an immersion blender with a chopper attachment. Don’t overprocess the nuts or you will end up with nut butter!
Pour the batter into the prepared springform pan, place in a baking pan, and pour boiling water 3/4 inch up the side of the springform pan. Bake at 350° for 25-30 minutes.
The edges should be set but the middle should still be soft. Cool on a wire rack, then, use a knife to loosen the sides from the edge of the pan.
Slip a large spatula underneath the parchment paper, lift the cake, and gently remove the parchment paper. Tear four pieces of wax paper and place them in a square around the edge of a platter. Set the cake in the center on top of the wax paper on the platter.
Directions For The Chocolate Ganache
Heat 1/2 cup heavy cream in a small saucepan almost to a boil. Pour over 3/4 cup of chocolate chips in a small glass bowl. Place a plate or a silicone potholder over the bowl with the chocolate and cream and let it sit for a minute. Then, stir until smooth. Next, stir in the 2 Tablespoons of butter.
Allow the ganache to set on the counter and cool down or cover and refrigerate just until of spreading consistency. It won’t take long.
Pour the ganache over the top of the cake and spread over the top and sides.
Press chopped pecans into the ganache on the sides of the torte.
Refrigerate for 30 minutes before serving.
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Easy Rich Chocolate Torte Dessert
Yes, this dessert looks impressive, but you too can make this easy dense rich chocolate torte! This is not an overly sweet dessert.
Ingredients
- Chocolate Torte
- 10 Tablespoons unsalted butter, cut into cubes
- 7 – ounces unsweetened chocolate, chopped into small pieces
- 4 eggs
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 cup ground pecans
- Ganache:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 Tablespoons room temperature butter
- 3/4 cup chopped pecans
Instructions
Preheat oven to 350°
Directions For The Cake
First, line the bottom of a lightly buttered 8-inch springform pan with parchment paper. Wrap the pan in heavy-duty foil to prevent water from seeping into the pan. (You will need a larger baking pan, too, because this cake is baked in a bain-marie.)
Melt Chocolate and Butter over simmering water, stirring until smooth. Set aside.
Beat the eggs, sugar, and vanilla in a mixing bowl until frothy.
Gradually stir the chocolate mixture into the batter.
Add the ground pecans and fold into the mixture. You can grind the nuts with a grinder, food processor, or an immersion blender with a chopper attachment. Don’t overprocess the nuts or you will end up with nut butter!
Pour the batter into the prepared springform pan, place in a baking pan, and pour boiling water 3/4 inch up the side of the springform pan. Bake at 350° for 25-30 minutes.
Bake in a bain-marie.
The edges should be set but the middle should still be soft. Cool on a wire rack, then, use a knife to loosen the sides from the edge of the pan.
Slip a large spatula underneath the parchment paper, lift the cake, and gently remove the parchment paper. Tear four pieces of wax paper and place them in a square around the edge of a platter. Set the cake in the center on top of the wax paper on the platter.
Directions For The Chocolate Ganache
Make Chocolate Ganache
Heat 1/2 cup heavy cream in a small saucepan almost to a boil. Pour over 3/4 cup of chocolate chips in a small glass bowl. Place a plate or a silicone potholder over the bowl with the chocolate and cream and let it sit for a minute. Then, stir until smooth. Next, stir in the 2 Tablespoons of butter.
Allow the ganache to set on the counter and cool down or cover and refrigerate just until of spreading consistency. It won’t take long.
Pour the ganache over the top of the cake and spread over the top and sides.
Press chopped pecans into the ganache on the sides of the torte.
Refrigerate for 30 minutes before serving.
