Chocolate Torte Cake
This is my favorite go-to easy dessert. It’s perfect for an impromptu dinner party or a midnight snack. Because of my background, I am always in need of a dessert on-the-fly, and there is nothing I love more than serving something people think I spent a lot of time on but didn't. This cake is so rich and decadent; it's hard to believe there are only five ingredients. I love to serve it two different ways: topped with whip cream and berries or covering it in a chocolate ganache. Because it is flowerless, it bakes really fast. I can have it ready to go in about an hour, depending on how many helpers I have!! The darker the chocolate you use the richer the cake is going to be. I always have semi-sweet chocolate chips in my pantry, so that is what I use.
This is definitely a cake that someone with little experience can whip up in no time. I like to line my cake pans with a parchment paper circle , it helps the cake pop right out! To finish the cake: you can dust it with powder sugar, top it with homemade whipped cream, or drizzle ganache over the top.
Instructions:
You will need one 10in cake pan lined with parchment paper and greased.
Preheat oven to 300 degrees.
Bake time 40 minutes.
Ingredients:
1 cup Butter
12oz Premium Chocolate (I use Guittard Simi Sweet)
5 Eggs
1 cup Sugar
7 Tablespoons Water
Powder Sugar for dusting
~Melt butter and chocolate chips over a double boiler.*
~Beat your eggs and 1/3 cup sugar in a mixer on high until your sugar has dissolved, about 2 minutes.
~Heat 2/3 cup sugar and water until the sugar dissolves. You can do this on a stovetop or in the microwave.
~Pour sugar and water mixture into the mixer with your eggs while mixing on low.
~Pour the melted chocolate into the mixer and finishing mixing until combined.
~Pour batter into your prepped cake pan and bake for 40 minutes.
The cake will come out looking bubbled and crusty on top. Let it cool for 15-20 minutes. Run a knife or spatula around the edge of the cake to help release it from the pan. Place your serving plate on top of the cake pan and flip it over to release the cake. Pull up the parchment paper and lightly dust the cake with powder sugar.
Cheers Babes
XOXO
*A double boiler is taking a glass heat resistant bowl and setting it onto of a pot of simmering water. The bottom of the bowl should not touch the water. This will slowly melt the chocolate to keep it from seizing up.
