Ingredients
Equipment
Method
- Start by preheating your oven to 325°F. It’s essential to ensure that the oven is hot enough to help the torte rise properly. While the oven heats up, prepare a 9-inch springform pan by lining it with a parchment paper circle. Spray the bottom and sides generously with nonstick cooking spray to prevent sticking.
- Next, melt the chocolate chips and butter together. You can do this in a medium-sized microwave-safe bowl by heating it in 30-second intervals, stirring after each interval until smooth. Alternatively, you can use a double boiler. Once melted, let the mixture cool slightly.
- In a separate mixing bowl, whisk together the granulated sugar, salt, and cocoa powder. Make sure to combine them well so that every bite of the torte has that rich chocolate flavor.
- Now, it’s time to add the eggs. Using either a hand whisk or handheld mixer, add the eggs one at a time to the sugar mixture. Mix on low speed until each egg is fully incorporated before adding the next. This will help create a smooth texture.
- Once all the eggs are incorporated, add the vanilla extract and mix again until combined. It’s amazing how such a simple ingredient can elevate the flavors!
- Next, gently fold in the cooled chocolate mixture into the egg and sugar mixture. Use a spatula to ensure everything is combined without deflating the batter too much. The batter should be silky and glossy.
- Pour the torte batter into the prepared springform pan. Make sure it’s evenly distributed. Then, bake for 25 to 30 minutes. You want the edges to be set, but the center should still be jiggly. This will yield a moist torte.
- Once baked, allow the torte to cool completely in the pan. This is crucial as it will firm up as it cools, making it easier to remove from the springform.
- Now, let’s prepare the ganache! In a small microwave-safe bowl, heat the heavy cream for about 1 minute and 15 seconds or until it’s bubbling hot. Be careful not to let it boil.
- Add the chocolate chips to a heat-safe bowl. Carefully pour the hot cream over the chocolate chips, allowing it to sit for 2 to 3 minutes. This will help melt the chocolate.
- After a few minutes, stir the mixture until it’s completely melted and smooth. This velvety ganache will be the finishing touch on your torte.
- Using an offset spatula, spread the ganache over the top of the cooled torte. Make sure it’s evenly coated for that perfect glossy finish. Allow it to cool completely and set before slicing and serving.
Notes
When storing the torte, make sure to cover it well to prevent it from drying out. You can freeze it for up to three months, ensuring a delightful dessert awaits you anytime. Consider serving it with fresh berries and whipped cream to enhance the experience. Let it sit at room temperature for 30 minutes before slicing for optimum flavor.