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Warning: decadence ahead.
I’ll go ahead and admit it, I’m a chocoholic. Chocolate is my buddy. It’s always the perfect companion to my meals, smoothies, and even coffee. And I ain’t even a little sorry.
If you’re wondering what a torte is, it’s basically a cake minus the flour. There’s not a single teaspoon of flour in this recipe, and I’m willing to bet you have all the ingredients sitting in your pantry.
Although the method to it *may* seem consuming – it’s really very easy.
Let’s go ahead and talk about the base of the cake: the chocolate.
I used a base of 85% chocolate and unsweetened baking chocolate. When you cut the torte into 12 servings (or more, up to 14), you’re getting about an ounce of 85% chocolate in every slice – which is the limit for one serving on the THM plan. However, you have more options if you’re concerned about going over the sugar limit.
*NOTES: I wouldn’t recommend replacing the unsweetened baking chocolate, because it helps keep the torte from getting too sweet, plus you sweeten things further with a homemade syrup anyway. However, you can replace the 85% chocolate with Lily’s chocolate chips. Lily’s chocolate is used in the ganache, at the end, so if you use Lily’s for the cake as well you’ll need a total of 20oz.
Start prepping the cake by making a homemade syrup of Pyure and water. Bring it to a boil, stirring occasionally, and simmer rapidly for about 4-5 minutes until the Pyure is completely dissolved.
Next: choppity chop the chocolate.
Cube the butter and melt it in a double boiler over a pan of rapidly simmering water.
When the butter is almost fully melted, add the chocolate and whisk frequently until melted.
Keep whisking until the chocolate is completely smooth and melted.
Next, remove the bowl from the heat, and add the syrup you made earlier.
*NOTE: My first instinct was to add the syrup in batches. After my first little bit of syrup, it seemed as though the chocolate was breaking because no matter how hard I whisked it still retained this “lumpy” almost brownie-batter-like consistency. Then I added the whole remainder of the syrup, and everything was perfect. All of that to say, just add all of the syrup at once.
Whisk, whisk until everything is smooth.
Add in the eggs, whisking vigorously.
Again, the mixture should be slightly thickened (almost pudding-like), and completely smooth.
Next, prepare your pan. This mixture goes into a 10in springform pan. Start by tracing a circle of parchment paper.
Then, butter your springform pan.
Place the parchment circle in the bottom, then throw some butter on that too. [I know, it seems like overkill, but you REALLY want that cake to glide right out of the pan.]
Next, wrap the bottom and sides of the pan in a few sheets of heavy duty aluminum foil. Wrap that baby up nice and tight.
Pour the batter into the pan, and lightly tap it against the counter to release any bubbles.
Next, place the pan into a deep roasting pan, and gently pour steaming hot water into the roasting pan (without getting any into the cake pan). This keeps the cake from puffing while it bakes.
(Gently) Place the cake into a 350 degree oven and bake for 35-45 minutes. When the cake is done, it should be firm to the touch in the middle.
Take the cake out of the water pan, and cool it completely to room temperature in the springform.
You have two options for applying the ganache: You can take the cake out of the springform and place it onto a rack fitted over a baking sheet then drizzle on the ganache. OR. You can leave the cake in the springform, pour the ganache over the top, refrigerate, then remove the whole cake from the springform.
The only drawback to taking the cake out first, is that you’ll lose some of the ganache on your baking sheet [which you can always pick off and eat later ^_~]. The drawback to doing it in the springform, is that there’s less ganache on the sides and it’s a little more difficult removing the cake from the pan. Whichever way you slice it, the cake is equally tasty.
Heat the cream in a small sauce pan, then add the chocolate and whisk until it’s melted and smooth. Immediately pour the ganache onto the cake, and refrigerate to set.
How gorgeous is that?
You can serve the cake straight from the fridge, or at room temperature. If you plan on serving the cake later, cover and store it in the fridge. You can also slice it into servings, wrap in plastic, and freeze for later.
Glorious, deep chocolate flavor that absolutely melts in your mouth.
You will not regret trying this recipe.
Dark Chocolate Torte (THM S)
Credit: Erin Murray, My Fling with Food
- Preheat oven to 350.
- Start by prepping the syrup. Place the water and Pyure into a small sauce pan, and bring to a boil. Continue boiling for 3-5 minutes, until the Pyure is completely dissolved. Set aside.
- Place the butter in a medium bowl fitted over a pan of rapidly simmering water. When the butter is melted, add the chocolate and/or chocolate chips. Whisk until the chocolate and butter are completely smooth and melted.
- Remove the chocolate from the heat, and whisk in reserved syrup (all at once!) until completely smooth.
- Add all the eggs at once, and whisk vigorously until smooth.
- Prepare a 10in springform pan with butter, parchment paper, and heavy duty aluminum foil (see instructions above). Pour the batter into the prepared pan, then place into a larger pan and pour steaming hot water around the sides.
- Bake at 350 for about 35-45 minutes, until the middle of the cake is firm to the touch.
- Remove the cake from the oven and water pan, and cool completely to room temperature.
- Prepare the ganache by heating the cream in a small sauce pan over medium-low heat. Add the chocolate chips, and whisk until smooth. Pour the warm ganache over the cooled cake, and use a flat spatula to evenly disperse it over the middle and sides of the cake.
- Pop the cake into the refrigerator and chill until firm.
- Serve at room temperature, or chilled. You can cover and freeze individual slices, or refrigerate slices for later.