How to Make a Chocolate Torte

A rich chocolate torte is a chocolate-lover's dream. Traditionally, it is a French recipe that creates a cake with a rich flavor and pudding-like texture. It can be served as is, with whipped cream, or with a fruit syrup drizzle. This delicious dessert has only a few ingredients and can be made quickly. A baker who likes to experiment easily can add, subtract and interchange ingredients.

Things You'll Need

• 1 cup unsalted butter
• 9 oz. dark chocolate, semisweet or bittersweet
• 1 cup white sugar
• 6 eggs
• 1 tsp. vanilla extract
• 1/4 tsp. cream of tartar
• Whipped cream
• Springform pan
• Parchment paper
• Several bowls
• Mixer
• Plastic spatula or whisk

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Place the oven rack in the center so the cake evenly bakes on all sides.

2. Butter coat a springform pan, or use a nonstick cooking spray. Line the pan bottom with parchment paper.

3. Separate the eggs while they are cold. Placing egg whites and yolks in separate bowls. Cover them with plastic wrap until they reach room temperature. Takes about 30 minutes.

4. Drop the butter and chocolate into a stainless steel bowl. Place the bowl over a saucepan of simmering water until the butter and chocolate melt.

5. Combine egg yolks and 1/2 cup sugar in another bowl. Machine mix. Use the medium high speed until thick, which takes about five minutes. The eggs should triple in volume. They will appear thick and soft. Add vanilla extract and the melted chocolate mixture.

6. Use another bowl to beat the egg whites until they take on a foamy appearance. Add cream of tartar and continue beating.

7. Gradually add 1/2 cup sugar and beat the egg whites until you create stiff peaks.

8. Using the rubber spatula or whisk, fold a small amount of whites into the egg yolk. This will lighten the batter. Add remaining egg whites and fold them into the mixture. Don't over-mix. This will cause the batter to deflate.

9. Pour the mixture into the prepared pan. Smooth the top.

10. Bake for 50 to 60 minutes. Remove from oven and place on a wire rack to cool. The top of the cake should be firm. The surface may have cracks along with plenty of crumbs.

11. Serve with softly whipped cream, or a drizzle of fruit syrup, or both. You can serve immediately, or refrigerate overnight before indulging. This recipe provides eight to 10 servings.

Tips & Warnings

• You can make several varieties of this cake, replacing the regular ingredients, or adding others. These include white chocolate, cream cheese, various nuts, brown sugar, graham crackers, and spiking the cake with orange juice and orange liqueur.