Easy, Decadent, Incredibly Chocolatey Chocolate Torte Gluten Fre

Recipe by Soma Sengupta
READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces semisweet chocolate (Baker’s is fine, but go wild if you want)
  • 8
  • 1
    cup sugar
  • 2
    teaspoons vanilla extract (this cannot be imitation. Trust me!)
  • 4
    large eggs
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DIRECTIONS

  • Preheat oven to 350 f.
  • Butter at 9″ round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.
  • Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT.
  • Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake.
  • Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round.
  • You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups) in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte.
  • If you don’t ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful.
  • Easy? The best things are.
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