If you are a chocolate fan, especially of dark chocolate, then this is the cake for you! I originally made this cake as part of a Passover menu about 2 years ago, and now we make it for so many celebrations and various menus, I think I can now make it in my sleep! This cake is decadently rich, yet light…bittersweet chocolate or dark chocolate…I have used semisweet chocolate chips as well…sugar & butter…& lots of eggs! I love serving this at the end of a meal, because a little goes a long way. Gluten-free makes it perfect for anybody…& if you’re looking for a romantic dessert, this is definitely the one to try! The best part about this dessert is…you do not have to have any true baking skills to be successful! Serve the chocolate torte with your favorite ice cream, gelato, whipped cream, or sorbet & fresh berries for an instant winner. Enjoy!
Recipe type: Gluten-Free/Valentine's Day Fare/Passover dessert/Jewish Holiday Food
nonstick cooking spray
12 ounces bittersweet chocolate or dark chocolate chips
½ cup water
1½ cups sugar
1 cup unsalted butter or margarine
5 large eggs, room temperature
fruit sorbet or gelato of your choice
Preheat your oven to 350º.
In the top of a double boiler, add the chocolate, water, 1 cup sugar, & butter. Melt the ingredients over medium heat., whisking to create a smooth consistency. Remove the pan from the double boiler & set aside to cool.
Crack the eggs into the bowl of an electric mixer. Add the remaining ½ cup sugar & beat the eggs & sugar until you have a glossy mixture which has tripled in volume, about 12-15 minutes.
Once the eggs-sugar mixture has tripled, remove the bowl from the mixer, & begin folding in the chocolate mixture using a rubber spatula. Continue folding until all streaks have disappeared and the chocolate & eggs appear thoroughly combined.
Spray a 9-inch nonstick springform pan well with nonstick cooking spray. Pour the cake batter into the pan, then bake in the oven for 30-35 minutes. The cake will be loose in the center, but will firm as it cools. Leave at room temperature until ready to serve......with your favorite berries & fruit sorbet......or gelato......how decadent!
Using the freshest eggs will result in the best quality cake.
Earth Balance® butter easily can be substituted in this recipe.
I really like Vered Hagalil bittersweet chocolate for this recipe, which is an Israeli chocolate & kosher for Passover...I bought it at Harris Teeter in Greensboro & it is divine…if you cannot find this chocolate, both Callebaut & Valrohna make parve versions.
If you are making this cake for an occasion other than Passover, then use Nestlé dark chocolate chips, which come in 12-ounce bags and are perfect for this recipe.
Ciao Bella Blackberry Cabernet is my favorite sorbet to serve with this cake...the flavors work really well together...as does simple vanilla ice cream or gelato.
If you make the torte the day before serving, be sure to remove it from the fridge a few hours before serving so that the torte comes to room temperature...