Indulgent Chocolate Ganache Torte Recipe

 Ingredients

For the Chocolate Torte Base:

• 200g (7 oz) dark chocolate (60–70% cocoa, finely chopped)
• 150g (⅔ cup) unsalted butter (cut into cubes)
• 1 cup granulated sugar
• 4 large eggs (room temperature)
• ½ cup all-purpose flour (sifted)
• ¼ tsp salt
• 1 tsp vanilla extract

For the Ganache Topping:

• 200g (7 oz) dark chocolate (chopped finely)
• 200ml (¾ cup + 1 tbsp) heavy cream
• 2 tbsp unsalted butter (for shine and richness)

For Garnish (optional):

• Fresh berries (raspberries, strawberries, or blueberries)
• Shaved chocolate or cocoa powder
• Whipped cream or vanilla ice cream

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‍ Instructions

Step 1: Prepare the Pan

1. Preheat oven to 175°C (350°F).
2. Grease a 9-inch springform pan and line the base with parchment paper.

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Step 2: Melt Chocolate & Butter

1. In a heatproof bowl, combine chocolate and butter.
2. Place over a saucepan with simmering water (double boiler method). Stir until smooth and melted.
   • Alternatively, melt in the microwave in 20-second intervals, stirring in between.
3. Set aside to cool slightly.

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Step 3: Make the Batter

1. Whisk sugar and eggs together in a large bowl until pale and slightly thickened.
2. Slowly add the melted chocolate-butter mixture while whisking.
3. Stir in vanilla extract.
4. Gently fold in flour and salt until just combined (do not overmix).

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Step 4: Bake the Torte

1. Pour the batter into the prepared pan.
2. Bake for 25–30 minutes, until the edges are set but the center is slightly soft (it should not be dry).
3. Cool completely in the pan on a wire rack.

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Step 5: Make the Ganache

1. Heat cream in a small saucepan until it just begins to simmer (do not boil).
2. Pour over the chopped chocolate in a bowl.
3. Let sit for 2–3 minutes, then stir until smooth.
4. Stir in butter until glossy.

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Step 6: Assemble the Torte

1. Pour ganache over the cooled torte, spreading evenly with a spatula.
2. Refrigerate for at least 2 hours (or overnight) for the ganache to set.

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Step 7: Garnish & Serve

1. Remove the torte from the pan and transfer to a serving plate.
2. Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder.
3. Slice with a sharp knife dipped in hot water (for clean cuts).

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️ Serving Suggestions

• Best served slightly chilled or at room temperature.
• Pair with espresso, red wine, or a glass of port for an indulgent experience.
• Add a dollop of whipped cream or a scoop of vanilla gelato for extra luxury.

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 Chef’s Tip: Use high-quality chocolate since it’s the star of the recipe—the better the chocolate, the more indulgent your torte will taste.

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Would you like me to also give you a salted caramel drizzle version of this torte for an extra layer of indulgence?