Decadent Chocolate Torte

Kelly Williams


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~


★★★★★ 1 vote

25 Min
45 Min


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  • 6 oz.
    milk chocolate chips
  • 6 oz.
    semi-sweet chocolate chips
  • 2 Tbl.
    cocoa powder
  • 1 1/2 tsp.
  • 1 tsp.
    instant espresso powder (i use medaglia d'oro)
  • 5 Tbl.
  • 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


  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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About Decadent Chocolate Torte

Course/Dish: Cakes, Chocolate, Other Desserts

Show 2 Comments & Reviews

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