Chocolate Torte

Prep Time: 10

Cook Time: 25

Servings:

Calories: 545kcal

Author: Maureen Abood

Chocolate torte is a rich, deeply chocolatey cake with a dense, moist crumb. It's easy to make and always impresses!

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Ingredients

For the cake:

7 oz. best quality dark chocolate (60 to 70%) chopped
7 tablespoons unsalted butter Cultured or European butter, such as Plugra, cut into 1-inch pieces
1 1/3 cups granulated sugar
5 large eggs room temperature
1/2 teaspoon kosher salt
1 tablespoon unbleached all-purpose flour

For the whipped cream:

1 cup heavy whipping cream cold
1/4 teaspoon rose water
1 pint raspberries
2 tablespoons confectioners' sugar plus more for dusting the cake

Instructions

Butter a 9-inch round cake pan and line the bottom with parchment; also butter the parchment. Heat the oven, with a rack placed in the center, to 375℉.
Melt the chocolate in a double boiler (make your own by setting a bowl over a saucepan, without the bowl touching a few inches of water beneath in the pan). Or, melt the chocolate in a heavy saucepan over low heat. As the chocolate melts, add the butter a few tablespoons at a time, whisking constantly.
When the butter and chocolate are all melted, remove from the heat. Add the sugar and whisk to combine. Add the eggs, one at a time and whisking well to incorporate each egg before adding the next one. The batter will look grainy but shiny until the last egg goes in, and then the batter will be smooth and silky.
Whisk in a pinch of salt and a tablespoon of flour, and pour the batter into the prepared pan, inhaling the chocolate scent as you go. Bake the cake for about 25 minutes, or until the top is crackly and the center no longer looks shiny. The clean-toothpick test doesn’t work here because the center of the cake remains fudgy. Cool the cake for about 10 minutes. Flip the cake out onto a plate, then flip it onto the serving platter so the crackly top is facing up. Dust lightly with powdered sugar.
While the cake bakes, place the raspberries in a bowl with a tablespoon of sugar, and mash up some of the berries with a fork. Whip the cream with a tablespoon of powdered sugar and the rose water. Swirl the raspberries into the cream.
Cut the cake into wedges and serve each with a dollop of whipped cream and a few extra raspberries on the plate.

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