This recipe came to me from some of my girlfriends in college. For my birthday they gave me this booklet on chocolate. One of the recipes was this rich, dense, sinful, chocolate torte.
I’ve been making my own simplified version of it for years, and it’s pretty easy to make. One of my favorite things about this recipe is that you need to refrigerate it or freeze it after baking. I love make ahead recipes, especially if you are having people over and have lots of other things to make the day of the party.
You can play with toppings such as berries or serve it with whipped cream or even ice cream. Here I just dusted it with powdered sugar. If you have a doily or some other stencil like pattern you can make it look even prettier. Truly is doesn’t really need any help and is so dense and delicious on its own.
- 1 pound of chocolate - I like Baker's German
- 1 stick of butter
- 4 eggs - room temperature
- 1 T sugar
- 1 T flour
- Cut out a circle of wax paper to fit in the bottom of an 8 inch springform pan.
- Grease and flour entire pan.
- Chop up the chocolate and melt with the butter in a large saucepan.
- In a separate bowl stir the sugar into the eggs.
- Whip eggs until they double in size.
- Sprinkle or sift in the flour.
- Fold egg mixture into the chocolate.
- Pour into springform pan.
- Bake at 400 for 20 mins.
- Allow to cool and then refrigerate or freeze until firm.
- Remove from pan and peel off wax paper.
- Dust with powdered sugar.
- Serve with berries, whipped cream or ice cream
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