This quick and easy chocolate torte is a decadent dessert that’s sure to satisfy your chocolate craving! The rich dark chocolate pairs perfectly with flakey salt and homemade whipped cream-- the perfect balance of sweet and salty! It’s incredibly simple-- and the best part, only one bowl required.
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Preheat the oven to 350°F.
Spray a small 7” springform pan with baking spray.
In a large bowl, combine the melted butter, cocoa powder, sugar, and flour.
Once fully combined, add the eggs and vanilla extract and whisk to combine.
Transfer the mixture to the springform pan and sprinkle over flake salt. I used about ½ tsp but do it to your taste.
Bake for 20-25 minutes or until the middle is just set.
Immediately when you take the torte out of the oven, run a thin, sharp knife around the edge to loosen it from the sides. Be careful, it will be hot!
Allow the cake to come to room temperature before removing it from the pan. Top with whipped cream and chocolate pearls, if using. Serve with a spoonful of raspberry jam on the side.
Store any leftover torte in the refrigerator for up to two days.
