Real Recipes From Real Home Cooks ®

dark chocolate torte

(4 ratings)
Blue Ribbon Recipe by
Brooke Magnusson
Summerville, GA

With the optional raspberry coulis that I recommend.

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 @kitchencrew
(4 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr 20 Min
method Bake

Ingredients For dark chocolate torte

  • 12 oz
    dark chocolate, chopped
  • 1 1/2 tsp
    instant coffee
  • 1 1/2 c
    granulated sugar
  • 1 1/2 stick
    softened butter, unsalted
  • 6 lg
    eggs, room temperature
  • 1 Tbsp
    vanilla extract
  • 3/4 c
    boiling water
  • 12 oz
    raspberries, fresh or frozen
  • 1/2 c
    granulated sugar
  • 1 Tbsp

How To Make dark chocolate torte

  • Chocolate, coffee, and sugar in a blender.
    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).
  • Boiling water added to the blender.
    While still in the food processor or high-speed blender, add boiling water. Continue to process until the chocolate is melted.
  • Butter added to the blender.
    Add butter; process until well blended.
  • Eggs added to the chocolate mixture.
    Add eggs and vanilla; process until smooth.
  • Springform pan greased and lined with parchment paper.
    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.
  • Dark chocolate torte baking in the oven.
    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.
  • Raspberries and sugar in a saucepan for the coulis.
    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.