Dreamy Double Chocolate Torte

READY IN: 1hr
SERVES: 20
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F Butter a 10-inch springform pan and line with a round of parchment paper.
  • Melt bittersweet chocolate with 2 oz milk chocolate and the butter in a large, heavy saucepan set over low heat until smooth. Remove from heat; whisk in sugar and salt, followed by eggs and vanilla. Sift cocoa powder over chocolate mixture, stir until combined.
  • Scrape batter into prepared pan. Bake for 25-30 minutes or until top has a thin crust and the edges pull away from pan. Cool on a rack for 10 minutes. Carefully invert onto a serving plate and remove parchment paper. Cool completely.
  • Meanwhile, heat 1/4 cup whipping cream in a small saucepan set over low heat. Add remaining milk chocolate; cook, stirring until melted and smooth. Cool to room temperature.
  • Beat remaining whipping cream until very stiff. Gently fold chocolate mixture into whipped cream until uniformly combined. Chill for at least 30 minutes.
  • Mound chocolate cream onto centre of cake just before serving. Garnish with chocolate curls or dusting of cocoa powder.
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