95 minutes
A rich and indulgent chocolate torte paired with a smooth vanilla bean sauce, perfect for any special occasion.
0 oz
Dark Chocolate, coarsely chopped
0 lb
cups
each
teaspoons
Classic Vanilla Bean Crème Anglaise
cups
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (180°C/gas 4). Generously butter the bottom and sides of a 10-inch (25-cm) round springform pan to prevent the cake from sticking.
2. Melt Butter and Chocolate
Fill a medium saucepan with 1 to 2 inches (2.5 to 5 cm) of water and heat it over medium heat. Place the butter and chopped dark chocolate in a medium stainless-steel bowl and set it over the saucepan. Stir occasionally until both the butter and chocolate have melted into a smooth mixture. Remove the bowl from the heat and let the mixture cool briefly.
3. Beat Sugar, Eggs, and Salt
While the chocolate mixture is cooling, place the sugar, eggs, and salt into a stand mixer with a whisk attachment, or use a handheld electric mixer. Beat the mixture on medium-high speed for about 3 minutes, until it turns thick and pale yellow.
4. Combine Mixtures and Pour Batter
Gently fold the egg mixture into the cooled chocolate mixture using a rubber spatula until well combined. Pour the batter into the prepared springform pan and smooth the top with the spatula.
5. Bake the Torte
Place the pan in the preheated oven and bake for 30 to 35 minutes. You’ll know the cake is ready when it puffs up and begins to pull away from the sides of the pan. Once baked, let the cake cool on a rack for about 30 minutes. Run a knife around the edge to loosen it, then remove the sides of the pan.
6. Serve the Torte
For the best experience, serve the cake warm. Slice it and transfer the pieces to plates, then pour a generous amount of Classic Vanilla Bean Crème Anglaise over each slice.
7. Chill Option
If you prefer, you can also serve the cake chilled. Allow it to cool completely, wrap it tightly, and refrigerate for up to three days. Remember to take it out of the fridge about an hour before serving to let it come to room temperature.
. Add instant espresso powder to the batter to deepen the chocolate flavor. . Mix in spices such as cinnamon or a pinch of cayenne pepper for a Mexican Chocolate Torte. . Incorporate orange zest or a splash of Grand Marnier for a chocolate-orange version.
. Serve the torte with a raspberry coulis or fresh berry compote instead of the vanilla bean sauce. . Top it with a cherry sauce for a Black Forest-inspired dessert.
. Fold in toasted and chopped nuts like almonds, hazelnuts, or pecans for added texture and flavor. . Swirl in a layer of nut butter, such as almond or peanut butter, for a nutty twist.
. Garnish with fresh fruit such as raspberries, strawberries, or pomegranate arils to add freshness and a slight tartness to balance the richness. . Add a layer of caramelized bananas or a berry compote between the crust and the chocolate ganache for a fruity surprise.
. Replace some of the vanilla extract with liqueurs like Chambord for a raspberry hint, or Frangelico for a hazelnut note. . Brush the baked torte with a simple syrup infused with your favorite liqueur before serving.
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