Easy Chocolate Torte

Name: Easy Chocolate Torte Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 ounces unsweetened chocolate (roughly chopped); 1 cup unsalted butter; 5 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; 1/4 teaspoon salt; ice cream and chocolate sauce (for serving)

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.

🌍American 🏷️Chocolate torte 🏷️Chocolate torte recipe

Total

35 min

Servings

8

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Bakeorbreak · by Jennifer McHenry

Ingredients

8 ounces unsweetened chocolate (roughly chopped)
1 cup unsalted butter
5 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/4 teaspoon salt
ice cream and chocolate sauce (for serving)

8 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
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.
2
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.
3
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.
4
Transfer the batter to the prepared pan, and spread evenly.
5
Bake 20 to 25 minutes, or until a pick inserted into the center comes out with moist crumbs.
6
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.
7
If desired, serve cake slices with ice cream and chocolate sauce.

Was this recipe helpful?

Tips & Notes

Pro tips

Chop chocolate into small, even pieces so it melts smoothly and quickly with the butter.
Do not overbake. The center should remain slightly underbaked and fudgy; the residual heat continues cooking as it cools.
Use room-temperature eggs for better emulsification with the chocolate-butter mixture.
Let the torte cool completely before removing from the pan to prevent cracking or collapse.

Substitutions

Unsweetened chocolate → Dark chocolate 70% cocoa (reduce sugar to 3/4 cup)
All-purpose flour → Almond flour (use 1 1/2 teaspoons; texture will be slightly different)
Vanilla extract → Espresso powder, 1/2 teaspoon (deepens chocolate flavor)

Storage & make-ahead

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.

Equipment

9-inch springform or round cake pan · Parchment paper · Double boiler or heat-safe bowl over simmering water

Common Questions

Can I make this torte ahead of time?

Yes. Bake and cool completely, then wrap and refrigerate up to 2 days. Serve chilled or bring to room temperature before plating.

How do I know when the torte is done baking?

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.

Can I use milk chocolate instead of unsweetened chocolate?

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).

What size pan do I need?

A standard 9-inch round springform or cake pan works best. Ensure it's lined with parchment for easy release.

Why is the torte so dense?

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.