This quick and easy Chocolate Torte turns just a few simple ingredients into an amazingly delicious dessert sure to satisfy your biggest chocolate cravings!
Easy Chocolate Torte
Every once in a while, I like to flip through my collection of my mother’s old community cookbooks. I feel like those recipes are such tried and true favorites if they were deemed worthy of that kind of collection. I almost always find a little gem in those pages.
This wonderfully quick and easy Chocolate Torte is one of my favorite discoveries. It’s not unlike other desserts I’ve made, but it always serves as a good reminder to me that even the very simplest things can be amazingly delicious.
If you’ve ever had a flourless chocolate cake, then this one will feel familiar to you. Lots of chocolate. Lots of eggs. And lots and lots of big, bold, rich flavor. This version is not quite flourless, as there’s just a bit of flour in the batter to help give the cake some structure. If you’re looking for a flourless chocolate cake, try this traditional version or these individual cakes.
So, what makes this dessert so easy? Well, it’s made with just a few ingredients that many of us have in our kitchens at any given time. It uses melted butter, so there’s no waiting on butter to soften. And it bakes quickly. Flag this recipe as a go-to when you need a simple, crowd-pleasing dessert on short notice.
I made just a couple of adjustments to that old recipe I found, but it’s still one of the quickest and easiest desserts you could ever hope to make. And the chocolate flavor is absolutely fantastic. If you’re a big chocolate fan, then you will adore every rich, decadent bite.
What is a Torte?
A torte is a type of cake make with lots of eggs and little or no flour. The eggs usually provide the only leavening, resulting in a thin, dense texture and a rich flavor. Sometimes tortes are made with ground nuts in the batter, but this one is nut-free.
What You’ll Need
You’ll love how such a short list of ingredients makes such an amazing dessert!
- Unsweetened chocolate – Chocolate is the star here, so use a good quality chocolate for best results.
- Unsalted butter
- Eggs – Set the eggs out before you begin baking to let them come to room temperature. I recommend baking with large eggs.
- Granulated sugar
- Vanilla extract
- All-purpose flour
How to Make Chocolate Torte
This decadent dessert comes together quickly and easily. You’ll have it in the oven in short order!
Prepare for baking. Heat the oven to 400°F. Generously grease a 9-inch cake pan or springform pan. (Use butter or a cooking spray with flour like Baker’s Joy or Pam Baking.) Line the bottom of the pan with parchment paper.
Melt the chocolate and butter. Place them in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir the mixture until it’s smooth, and then set aside to cool slightly. You’ll want it to be warm to the touch but not hot.
Mix the batter. Beat the sugar, eggs, and vanilla with an electric mixer on medium speed. Once thoroughly combined, mix in the flour and salt. Then add the cooled melted chocolate mixture and mix until combined.
Bake. Transfer the batter to the prepared pan, and spread it evenly. Bake 20 to 25 minutes, or until a pick inserted into the center comes out with moist crumbs.
Cool the cake. Place the pan on a wire rack and cool the cake completely before removing the sides of the springform pan or removing the cake from a regular cake pan.
This is such a versatile dessert that can be served in many ways to keep it interesting. Here are some of my favorite toppings.
- Ice cream and chocolate sauce
- Fresh raspberries or strawberries
- A simple dusting of confectioners’ sugar
- Caramel sauce and toasted nuts
- Add a chocolate ganache glaze
- Sweetened whipped cream
Tips for Success
- Use a light-colored metal pan. That type of pan will bake more evenly and thoroughly.
- Take care preparing the pan. This cake can be a bit difficult to remove from the pan. You can use a cake pan or a springform pan. Either way, be sure to grease the pan well. A layer of parchment paper in the bottom will help, too. A springform pan is likely the simplest route, but I’ve used a cake pan as well. Make sure your springform pan is tightly sealed and has no leaking spots.
- Use good quality chocolate. There’s a lot of chocolate here, so be sure you’re using a good one. I most often use Guittard and Ghirardelli.
- Why is my cake deflating? That’s perfectly fine, and it should do that as it cools. The top may crack a little, too, so don’t be alarmed if that happens.
How to Store Leftovers
Once the cake has cooled completely, wrap any leftovers very well in plastic wrap or place in an airtight container. Refrigerate up to 5 days. Bring to room temperature for serving or warm servings briefly in the microwave.
For longer storage, this Chocolate Torte can be frozen. I like to wrap individual slices in two layers of plastic wrap and then wrap again in aluminum foil or place in a freezer-safe bag or container. Stored properly, it should keep up to 3 months in the freezer. Thaw overnight in the refrigerator.