This Easy Chocolate Torte is a dense, fudgy dark chocolate dessert that requires just eight basic ingredients and delivers restaurant-quality decadence. The minimal flour content creates a rich, almost brownie-like crumb that chocolate lovers crave.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat oven to 400°F (200°C). Generously grease a 9-inch round cake pan or springform pan.* Line the bottom of the pan with parchment paper.
Place chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Using an electric mixer on medium speed, beat the sugar, eggs, and vanilla until thoroughly combined. Add the flour and salt, and mix until combined. Add the chocolate mixture, and mix until combined.
Transfer the batter to the prepared pan, and spread evenly.
Bake 20 to 25 minutes, or until a pick inserted into the center comes out with moist crumbs.
Cool completely before removing from the pan or serving. If using a springform pan, remove the sides of the pan after the cake has cooled. For either pan, flip the cooled cake onto a wire rack, remove the parchment paper, and then flip the cake again onto another rack or a serving plate.
If desired, serve cake slices with ice cream and chocolate sauce.
Store covered in the refrigerator up to 3 days. Serve cold or at room temperature; reheat slices gently in a 300°F oven for 5 minutes if desired.
9-inch springform or round cake pan · Parchment paper · Double boiler or heat-safe bowl over simmering water
Yes. Bake and cool completely, then wrap and refrigerate up to 2 days. Serve chilled or bring to room temperature before plating.
The edges will be set and slightly firm, but the center should still jiggle slightly when gently shaken. It will continue to cook as it cools.
Not recommended. Milk chocolate will make the torte too sweet and less intensely chocolatey. Stick with unsweetened or use dark chocolate (70% cocoa or higher).
A standard 9-inch round springform or cake pan works best. Ensure it's lined with parchment for easy release.
The high ratio of chocolate and butter to flour creates a fudgy, dense crumb. Only 1 tablespoon of flour is used, so the structure relies on eggs for lift.
