dark chocolate torte

Name: Dark Chocolate Torte
Prep time: 1 h
Cook time: 1 h 20 min
Yield: 12
Cuisine: French
Ingredients: 12 ounce(s) dark chocolate, chopped; 1 1/2 teaspoon(s) instant coffee; 1 1/2 cup(s) granulated sugar; 1 1/2 stick(s) softened butter, unsalted; 6 large eggs, room temperature; 1 tablespoon(s) vanilla extract; 3/4 cup(s) boiling water; ## RASPBERRY COULIS (OPTIONAL); 12 ounce(s) raspberries, fresh or frozen; 1/2 cup(s) granulated sugar; 1 tablespoon(s) water

(4 RATINGS)

1.64K Pinches 17 Photos

Brooke Magnusson

Summerville, GA

Updated on Oct 8, 2022

With the optional raspberry coulis that I recommend.

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A slice of Dark Chocolate Torte with raspberry coulis.

Blue Ribbon Recipe

Since dark chocolate is becoming popular for its healthy antioxidants, we are able to call this dark chocolate torte health food. Right? We say yes! Rich and decadent, this will make an impressive dessert for a dinner party or special occasion. Since it's prepared in a food processor or high-speed blender, the smooth and creamy torte is easy to make. We enjoyed the sweet and tart raspberry coulis drizzled over a slice of the dark chocolate torte. A delicious bite!

— The Test Kitchen

prep time 1 Hr

cook time 1 Hr 20 Min

method Bake

yield 12 serving(s)

Ingredients

12 ounces dark chocolate, chopped
1 1/2 teaspoons instant coffee
1 1/2 cups granulated sugar
1 1/2 sticks softened butter, unsalted
6 large eggs, room temperature
1 tablespoon vanilla extract
3/4 cup boiling water
RASPBERRY COULIS (OPTIONAL)
12 ounces raspberries, fresh or frozen
1/2 cup granulated sugar
1 tablespoon water

How To Make dark chocolate torte

Step 1

Preheat oven to 350 degrees. In a food processor or high-speed blender, place chocolate, coffee, and sugar. Process approx. 30 seconds (until very finely ground).

Step 2

While still in the food processor or high-speed blender, add boiling water. Continue to process until the chocolate is melted.
Step 3

Add butter; process until well blended.
Step 4

Add eggs and vanilla; process until smooth.
Step 5

Butter the bottom and sides of a 9 x 2.5" round springform pan. Line the bottom of the pan with parchment paper and butter paper.
Step 6

Transfer batter into pan and smooth bottom. Bake for 50 min. Cool on a wire rack for 30 min. Cover and cool in the refrigerator for at least 4 hours before serving.
Step 7

RASPBERRY COULIS: Cook berries and sugar in a saucepan over medium heat until sugar is dissolved (do not boil). Strain the mixture. Add water if needed to reach desired consistency.
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