simplicity
upon a Wonderful day
This is by far one of our favorite recipes on this site. It’s not a cake, but a torte, which is made without flour. The finished texture is very similar to a truffle, so a little goes a long way. If you love chocolate too, you may wish to fold a corner on this page. Enjoy.
- 170 g 70% semisweet quality dark chocolate, chopped (see notes)
- 113 g unsalted butter (please opt for non-dairy cruelty-free such as Earth Balance)
- 150 g granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs plus 1 egg yolk, room temperature (please opt for cruelty-free, local farm best)
- 43 g Dutch-processed cocoa
- 120 g heavy cream, chilled (please opt for dairy-free full fat oat such as Silk)
- powdered sugar for topping is optional
Preheat oven to 190C. Generously butter a 20cm springform pan. Refrigerate until ready to use.
Gently melt butter and chocolate together in a heatproof bowl over a double boiler on medium heat, stirring frequently until smooth. Whisk in sugar, salt and vanilla. Remove from heat and allow the chocolate to sit for 3-5 minutes until it’s warm to the touch, then quickly add in the eggs plus 1 yolk all at once, vigorously whisking until smooth. Whisk in cocoa powder until just combined. Batter will be thick.
In a small but deep bowl or measuring cup use an electric mixer or immersion blender fitted with a whisk attachment to beat the heavy cream to medium peaks. Using a rubber spatula, gently fold the whipped cream into the chocolate batter until combined. Pour batter into prepared pan and smooth the top.
Bake in preheated oven for approximately 25-30 minutes.
Pause, smile and relax,
the torte knows.
Remove from oven, cool in pan placed on a wire rack for 10 minutes. While still warm loosen edges with a thin flexible knife so it un-molds easier when ready to serve. Keep in mind that torte is not cake, so it’s very delicate. Serve still warm or cooled as preferred. Top with powdered sugar or cream as you wish.
Notes: When quality chocolate is used, there is never any need to add coffee to enhance the flavor of chocolate cakes, tortes or soufflés. Most high percentage dark chocolate is naturally vegan, but always check labels. If by any chance the torte breaks up while transferring to a serving dish, it’s very easily pressed back together. You may also opt for individual ball-shaped rounds dusted with powdered sugar.
O our God, we thank You
and praise Your glorious name!
1 Chronicles 29:13
И ныне, Боже наш, мы славословим
Тебя и хвалим величественное имя Твое.
1-я Паралипоменон 29:13
Oct 12, 2026
