This quick and easy chocolate torte is a decadent dessert that’s sure to satisfy your chocolate craving! The rich dark chocolate pairs perfectly with flakey salt and homemade whipped cream– the perfect balance of sweet and salty! It’s incredibly simple– and the best part, only one bowl required.
Frequently Asked Questions
Q: Can I make the torte ahead of time?
A: Of course! You can make the batter up to two hours in advance. Or, you can make the torte and store it in the refrigerator. When you want to serve it, just bring it to room temperature first. It’s as goon on the second day as it is on the first!
Q: Should I use Dutch or Regular Cocoa?
A: I use Hershey’s Special Dark cocoa in most of my recipes. I’ve never tried using Dutch-processed cocoa in this recipe but it should work just fine. For more information on the difference between dutch-process and natural cocoa, check out this awesome post from Savory Simple.
Q: The torte is very gooey in the center. Is it done baking?
A: If your torte is set on top (does not jiggle when you gently shake it), it’s ready! The center should be the consistency of the fudgiest brownie you’ve ever tasted but it shouldn’t be so thin that it flows like lava. If you want a sturdier torte, bake it for 25-30 minutes.
How to Make Chocolate Torte
Let’s talk ingredients
In this recipe i’m using: salted butter, Hershey’s Special Dark cocoa powder, Madagascar bourbon vanilla extract, and Maldon flake salt (all linked below)! The chocolate pearls are from Valrohna (I found them at Sur La Table).
Step one: combine the butter and dry ingredients
Combine the melted butter, cocoa powder, sugar, and flour. Whisk the mixture until no large clumps of dry ingredients remain. The mixture will be very thick– that’s okay!
Step two: add in the eggs and transfer to pan
Add in the eggs and vanilla and whisk until the eggs are fully incorporated. At this point the mixture should have a consistency somewhere between brownie batter and cake batter. Transfer the batter to a small springform pan and sprinkle over flakey salt. If you don’t have flake salt laying around, leave it out. Don’t substitute table or kosher salt– they are not the same thing!
Step three: Bake and serve
After baking, if you’re a whipped cream addict like I am, feel free to cover the torte in an obscene amount of fresh whipped cream. I like adding the chocolate pearls for two reasons– one, they make this rustic dessert feel a little more elegant and two, they add a wonderful crunch!
Quick and Easy Chocolate Torte
- 6 tablespoons melted butter
- ⅓ cup cocoa powder
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- 2 eggs
- Flake salt
- Whipped cream optional
- Chocolate Pearls optional
- Raspberry Jam optional
- Preheat the oven to 350°F.
- Spray a small 7” springform pan with baking spray.
- In a large bowl, combine the melted butter, cocoa powder, sugar, and flour.
- Once fully combined, add the eggs and vanilla extract and whisk to combine.
- Transfer the mixture to the springform pan and sprinkle over flake salt. I used about ½ tsp but do it to your taste.
- Bake for 20-25 minutes or until the middle is just set.
- Immediately when you take the torte out of the oven, run a thin, sharp knife around the edge to loosen it from the sides. Be careful, it will be hot!
- Allow the cake to come to room temperature before removing it from the pan. Top with whipped cream and chocolate pearls, if using. Serve with a spoonful of raspberry jam on the side.
- Store any leftover torte in the refrigerator for up to two days.
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