Decadent Chocolate Truffle Torte with Silky Vanilla Bean Sauce

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.