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Chocolate Torte

Chocolate Torte

A very impressive and delicious chocolate torte with a fudge-y centre.
Course Desserts
Prep Time 20 minutes
Cook Time 50 minutes
Servings 12


  • 11" torte pan (removable sides)



  • 1/2 c butter
  • 8 oz semisweet chocolate chopped
  • 5 eggs separated
  • 3/4 c sugar
  • 2/3 c ground almonds
  • 1 tsp rum optional – for Caribbean twist


  • 3/4 c semisweet chocolate chippits
  • 3 tbsp butter
  • 1 tbsp light corn syrup
  • 1/2 tsp vanilla
  • strawberries halved for garnish


  • Preheat oven to 350F – place oven racks at lowest and middle positions.
  • Line bottom and sides of torte pan with foil; grease foil.
  • Melt butter and chocolate in double boiler over low/med heat; remove from heat and cool.
  • In medium bowl, beat egg whites until stiff, about two minutes.
  • In another bowl, beat egg yolks and sugar until thick and pale; about one minute.
  • Blend chocolate mixture into yolks and fold in almonds and optional rum.
  • Fold egg whites into chocolate mixture, 1/3 at a time, stirring so that no streaks of white remain.
  • Scrape into prepared pan.
  • To help ensure a moist torte, place an 8" pan with 1" water on the bottom rack of the oven.
  • Bake torte on centre rack for 45-50 minutes or until sides begin to pull away from pan and top is set in centre.
  • Cover torte loosely with foil for the last 20 minutes of baking.
  • Cool on wire rack for 10 minutes and then carefully remove sides of pan; invert torte onto a serving plate and cool completely.


  • Melt butter, chippits and corn syrup over low heat and stir until smooth.
  • Remove from heat and add vanilla.
  • Spread warm glaze over top of cake, letting it drizzle down the sides.
  • Garnish with strawberries.


  • Don’t worry if cake cracks because it will be inverted, top becoming bottom.
  • When cutting the torte, wipe off the knife after each cut.