Ingredients:

  • 8 ounces (225g) bittersweet chocolate (60-70% cacao), finely chopped
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder, Dutch-process preferred
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 6 ounces (170g) bittersweet chocolate (60-70% cacao), finely chopped
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, cut into cubes
  • 1 tablespoon (15ml) corn syrup (optional, for shine)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a double boiler or heatproof bowl set over simmering water, melt chocolate and butter, stirring until smooth.
  3. Remove from heat. Whisk in sugar, cocoa powder, and salt.
  4. Stir in vanilla extract. Beat in eggs one at a time, mixing well after each addition.
  5. Pour batter into prepared pan and spread evenly. Bake for 35-45 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  6. Let cool completely in the pan on a wire rack. Then, refrigerate for at least 1 hour.
  7. Place chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chocolate and let sit for 1 minute. Add butter and corn syrup (if using). Whisk until smooth and glossy.
  8. Release the torte from the springform pan. Place on a wire rack set over a baking sheet. Pour ganache over the torte, spreading evenly with a spatula.
  9. Let the ganache set for at least 30 minutes before serving.
  10. Cut into slices and serve. Enjoy this delicious chocolate torte recipe.