What is a chocolate torte?
A torte is described as being a type of cake. However, a traditional cake recipe uses flour, butter, eggs, and sugar whereas a traditional torte recipe doesn’t use flour (or it uses substantially less flour than the traditional cake recipe) and torte recipes typically call for ground nuts or breadcrumbs. Due to the change in ingredients, tortes have a heavier flavor profile and are denser in texture than a traditional cake.
How to make a flourless chocolate torte
This recipe walks you through the process of making a traditional chocolate torte. This particular recipe doesn’t use flour or any replacements for flour.
- 1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
- 12 ounces bittersweet chocolate, chopped
- 6 large eggs
- 1/2 cup sugar
- Pinch of kosher salt
- Unsweetened cocoa powder, for dusting
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar, and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
Mom’s chocolate cake
This is a more traditional chocolate cake recipe. You can use store-bought chocolate frosting or make your own using this chocolate frosting recipe https://sallysbakingaddiction.com/favorite-chocolate-buttercream/
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups of sugar
- 4 ounces unsweetened chocolate
- 6 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 eggs, lightly beaten
- Chocolate Frosting
- Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
- Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
- Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.