Dark Chocolate Torte Recipe

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6 votes | 22247 views

Super rich torte for chocolate lovers.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.79 view details
  • 2 2/3 cups semisweet chocolate chips (16 ounces), divided
  • 1 cup of salted margarine, divided
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 5 large eggs
  • 1 cup sugar
  • Fresh mint sprigs and blackberries for garnish


  1. Preheat oven to 350°F
  2. Brush 9-inch-diameter spring form pan with margarine; line bottom with parchment.
  3. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth.
  4. Whisk in cocoa and espresso. Cool 10 minutes.
  5. Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes.
  6. Fold in chocolate mixture.
  7. Pour batter into prepared pan.
  8. Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes.
  9. Cool in pan on rack for about an 1 hour (center will fall).
  10. Using spatula, press raised edges so top is level.
  11. Cut around pan sides to loosen torte and remove sides.
  12. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
  13. Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).
  14. Cool glaze 15 minutes and pour into center of torte.
  15. Smooth top with spatula, allowing some of glaze to drip down sides.
  16. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
  17. Garnish with mind and blackberries (or any berry of choice).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 143g
Recipe makes 8 servings
Calories 654  
Calories from Fat 382 58%
Total Fat 42.82g 54%
Saturated Fat 15.63g 63%
Trans Fat 4.23g  
Cholesterol 143mg 48%
Sodium 355mg 15%
Potassium 256mg 7%
Total Carbs 60.19g 16%
Dietary Fiber 2.4g 8%
Sugars 54.05g 36%
Protein 8.7g 14%
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  • Nancy Miyasaki
    I decorated this with fresh raspberries around the outside (see second picture). It was beautiful and the raspberries added a nice tartness to this very rich chocolate cake.
    I've cooked/tasted this recipe!
    This is a variation
    • John Spottiswood
      This is delicious! Not quite as rich as the chocolate gateau by Ali, but still delicious. I liked it with the fresh raspberries on top!
      I've cooked/tasted this recipe!
      This is a variation


      • high school cook
        November 4, 2010
        it seems slightly more difficult than id want it to. is it hard to make?

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