With a texture like truffles, this Decadent Dark Chocolate Torte is a rich, flourless, darkly chocolate torte that is spectacularly decadent. If you want a show-stopping gorgeous and lusciously tasty dessert this season, this recipe is the one for you. It will look fabulous on your holiday dinner table and your guests will love it.
To say that I make a lot of desserts would be an understatement. On this blog, as well as, on my other blog Pine Cones and Acorns, I only post the ones I really like.
This dark chocolate torte dessert is in a category all by itself because it is SPECTACULAR! It is the richest, most decadent chocolate dessert I have ever made.
In fact it is the only dessert I have ever made that I stop after two or three bites, that is how rich and delicious it is. I think the only thing that would make this decadent dark chocolate torte better is a few berries and a glass of champagne.
Why you’ll love this decadent dark chocolate torte
Dark chocolate, rich and decadent
Creamy truffle-like consistency
Not difficult to make, and you’ll get lots of rave reviews
Looks splendid on your holiday table, or for any special occasion
Ingredients
Dark chocolate (60% or higher)
Butter softened
Sugar
Espresso or coffee-flavored liquor
Large eggs + yolks
Finely ground sea salt
Garnish (I used a chocolate drizzle made with melted chocolate)
Whipped cream
Fresh berries
How to Make this Decadent Dark Chocolate Torte
Preheat oven to 350.
Grease the bottom of a 9 inch spring form pan, wrap the bottom in aluminum foil and set into a large roasting pan.
In a medium sauce pan, over medium-low heat combine the chopped chocolate, butter and sugar.
Stir constantly until the mixture is completely melted and smooth. Watch carefully or it will burn.
Remove from heat and let cool slightly.
Add the coffee or liqueur and stir.
Add the egg yolk and the whole eggs to the bowl of an electric mixer and beat for 2 minutes on medium.
Stir the chocolate mixture into the egg mixture and mix until well combined.
Pour mixture into prepared pan.
Fill roasting pan with hot water about 1/4 of the way up the spring form pan.
Carefully place into a preheated 350 oven.
Bake until the edges are set and the center is slightly soft, about 25-30 minutes.
Carefully remove the spring form pan from the water bath and place on a cooling rack.
Cool completely, then remove foil and refrigerate for several hours or overnight.
Garnish with berries and cream.
Tips & Variations
Adjust the topping. Instead of a chocolate drizzle, drizzle some chocolate ganache or add a sprinkle of powdered sugar.
Use a different chocolate. White or milk chocolate would work, too, although they tend to be sweeter.
Storage
This torte should be refrigerated after it cools to room temperature and can be stored for up to 6 days if covered.
O my goodness..my favorite..sigh..
Looks delicious, I like the way you decorated it with strawberries and chocolate.
Sorry raspberries, not strawberries.