decadent chocolate torte

Name: Decadent Chocolate Torte
Prep time: 25 min
Cook time: 45 min
Yield: 10
Ingredients: 6 oz. - milk chocolate chips; 6 oz. - semi-sweet chocolate chips; 2 Tbl. - cocoa powder; 1 1/2 tsp. - cinnamon; 1 tsp. - instant espresso powder (i use medaglia d'oro); 5 Tbl. - flour; 5 - extra large eggs; 1 1/4 - cups sugar; 1 cup - unsalted butter (2 sticks real butter); 1/4 cup - godiva milk chocolate liqueur; - *sifted powdered sugar; 1 can - chocolate frosting beaten with 1 tsp. espresso powder; - * fresh raspberries; - * fresh strawberries

(1 RATING)

73 Pinches 2 Photos

Kelly Williams

Forked River, NJ

Updated on Apr 27, 2013

The original recipe for this was a little too basic, so I added my own special touches and it's one of the most decadent chocolate tortes I've ever had! Very good the first day of course, but REALLY good the second day! *If making for company, i highly suggest making it one day in advance. The texture becomes more dense the second day. Hope that helps! Hope you enjoy this as much as we did! It's really wonderful!! ~Photo by me~

Rate

prep time 25 Min

cook time 45 Min

method ---

yield 10-12 serving(s)

Ingredients

6 oz. - milk chocolate chips
6 oz. - semi-sweet chocolate chips
2 Tbl. - cocoa powder
1 1/2 tsp. - cinnamon
1 tsp. - instant espresso powder (i use medaglia d'oro)
5 Tbl. - flour
5 - extra large eggs
1 1/4 - cups sugar
1 cup - unsalted butter (2 sticks real butter)
1/4 cup - godiva milk chocolate liqueur
- *sifted powdered sugar
1 can - chocolate frosting beaten with 1 tsp. espresso powder
- * fresh raspberries
- * fresh strawberries

How To Make decadent chocolate torte

Step 1

Preheat oven to 375 degrees. Butter and flour a 10" springform pan. Melt butter and both chocolate chips in heatproof bowl in microwave until melted and smooth, stirring occasionally. Do not get too hot and scorch chocolate. Beat eggs and sugar in large bowl until light and fluffy. Beat in liqueur. Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed. Slowly add the melted chocolate mixture to the other ingredients, still at lowest mixture speed (taking care not to curdle eggs). Pour batter into springform pan and bake for 42-45 minutes, or until toothpick comes out clean. Cool in pan on rack. Remove springform ring and decorate with frosting. When ready to serve, dust the top with sifted powdered sugar and garnish with fresh raspberries and strawberries. This is even better the next day!! Enjoy!!
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