Ingredients
Scale
- 8 ounces (226g) unsweetened chocolate: Chop it up a bit so it melts evenly.
- 1 cup (226g) unsalted butter: I like to cut this into pieces.
- 5 large eggs: It helps if these are at room temperature.
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour: (Note: For a truly flourless and gluten-free torte, you can simply omit this or substitute it with 1 tablespoon of cocoa powder or cornstarch).
- ¼ teaspoon salt
- For serving (optional): A scoop of ice cream and your favorite chocolate sauce.
Instructions
- Prep the Oven and Pan: First, get your oven heating up to 400°F (200°C). Grease a 9-inch round cake pan or springform pan really well with butter. Then, place a circle of parchment paper on the bottom. This little step makes getting the cake out a breeze.
- Melt the Chocolate and Butter: Put your chopped chocolate and butter into a microwave-safe bowl. Heat it on half-power for 30 seconds at a time, stirring after each interval. Stop when the butter is melted and the chocolate is soft enough to stir smooth. Set it aside to cool down a bit.
- Mix the Batter: In a separate bowl, use an electric mixer on medium speed to beat the sugar, eggs, and vanilla until they are just combined. Add the flour (if using) and salt, and give it another quick mix. Pour in the slightly cooled chocolate mixture and mix one last time until everything is uniform.
- Bake the Torte: Pour the batter into your prepared pan and use a spatula to spread it into an even layer. Bake for 20 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with moist, fudgy crumbs attached, not wet batter.
- Cool it Down: This is important! Let the torte cool completely in the pan on a wire rack. As it cools, it will set up and might sink a little in the middle—that’s normal! Once it’s cool, run a knife around the edge and flip it out, peel off the parchment, and then flip it back onto a serving plate.
Notes
- Don’t Overbake: The key to a fudgy torte is to pull it out of the oven at the right moment. The center should still be a little soft. It will continue to cook and set as it cools.
- Use Good Chocolate: With so few ingredients, the quality of your chocolate really shines through. Use a brand you enjoy eating on its own.
- Let it Cool Completely: I know it’s tempting to dig in, but letting the torte cool fully allows the texture to become dense and rich. If you cut it while warm, it will be messy and gooey.
- Room Temperature Eggs: Using eggs that aren’t cold from the fridge helps them mix more easily and evenly into the batter, creating a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 336 kcal
- Sodium: 128 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 106 mg