This chocolate torte is super simple and made with just a handful of ingredients. It’s different from a typical cake, in that it doesn’t contain any flour, making it naturally gluten-free and extra fudgy. I had a gaggle of 10-year-old girls at my house while I was testing this recipe, and all of them unanimously declared it to be “the best chocolate cake ever.” Who am I to argue?
The texture of chocolate torte is really wonderful after an overnight rest, not unlike the center piece of the fudgiest batch of brownies. This makes the cake particularly perfect to prepare for a party or a weeknight special occasion. You can store it at room temperature overnight, or in the refrigerator for three days.
Chocolate Torte
Serves 10- 5 large eggs
- 1 cup chocolate chips (at least 60%)
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup natural unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- Powdered sugar or whipped cream, for serving
1. Place 5 large eggs (whole, do not crack) in a medium bowl. Cover with hot tap water and set aside.
2. Arrange a rack in the middle of the oven and heat the oven to 350 F. Remove the ring from a 9-inch springform pan. Lay a sheet of parchment paper over the base, replace the ring, and tighten. (There will be an overhang of parchment.) Coat the bottom and sides of the pan with butter.
3. Place 1 cup chocolate chips in a medium microwave-safe bowl. Microwave at 50 percent power for 2 minutes (the chocolate will not be fully melted). Cut 12 tablespoons unsalted butter into small cubes and add to the bowl. Microwave at 50 percent power for 90 seconds more. Whisk to combine, the butter and chocolate should be mostly melted (a few small pieces of butter are OK). Microwave in 10-second increments at 50 percent power if needed to melt any remaining pieces of chocolate or butter.
4. Crack the eggs into the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add 3/4 cup granulated sugar and beat with the whisk attachment on medium-high speed until increased in volume and a pale yellow, 5 to 7 minutes. The whisk should leave a visible trail when pulled through the mixture.
5. Meanwhile, add 2 teaspoons vanilla extract to the chocolate mixture and stir to combine. Sift 1/2 cup natural unsweetened cocoa powder over the mixture and add 1/4 teaspoon kosher salt. Whisk until just combined.
6. Add half of the chocolate mixture to the egg mixture. Carefully fold it in with a flexible spatula until mostly combined. Add the remaining chocolate mixture and fold until combined, a few streaks are ok. Pour into the pan.
7. Bake until a tester inserted into the center comes out with just a few crumbs clinging to it but not wet batter, about 30 minutes. Let cool for 10 minutes. Run a thin knife along the inside of the pan and release the outer ring. Let cool completely, about 1 hour.
8. While holding onto a corner of the parchment, run a thin spatula between the cake and the paper to release, then carefully slide the cake onto a serving plate. Dust with powdered sugar or serve with whipped cream.
The cake can be kept covered at room temperature for up to three days. Alternatively, refrigerate the cake for a fudgier texture.
