Ingredients
Scale
- 9 ounces dark chocolate (good quality & at least 65%), finely chopped
- 9 ounces unsalted butter (18 tablespoons)
- 1 ½ cups sugar
- 7 eggs, at room temperature
- 1 teaspoon vanilla extract
- Optional additions: ¼ teaspoon almond extract or 2-3 tablespoons of your favorite rum (or other desired adult beverage)
- Garnish options: fresh berries, whipped cream or a sprinkle of powdered sugar
Instructions
- Preheat oven to 375 degrees F.
- Grease a 9” spring form pan, add parchment paper, and then add a second layer of grease.
- Place both chocolate and butter in a microwave safe bowl, and microwave until melted. Stir until ingredients are smooth and combined. Stir in sugar, and allow the mixture to cool for 3-4 minutes.
- Add eggs (one at a time), incorporating fully between each addition. Continue to stir after all eggs have been added until batter takes on a slightly thicker consistency.
- Stir in the vanilla extract (+ any additional extracts or adult beverage.)
- Pour the chocolate batter into prepared pan. Bake for 30 and begin to check for doneness (may take up to 35 minutes). The torte should have a very slight jiggle as the middle will not be quite completely set. Allow the cake to cool for 10 minutes before removing from spring form pan.
- Serve with desired garnishes.
Notes
Notes:
This cake can be made up to 1 day in advance and can be served chilled or at room temperature
To freeze: allow the cake to completely cool, cover the top with plastic wrap and place in an airtight container for up to 3 months. Allow to thaw overnight the refrigerator before serving.
Another option for serving this cake is cutting into small squares and placing on a serving tray (perfect for parties!)
