Made with 3 simple ingredients, this Chocolate Truffle Torte is a rich decadent dessert that bakes in just 15 minutes. It might look elegant, but don’t worry it’s not hard to make. Simplicity rules in this recipe.

Chocolate Torte.

If you love the taste of pure chocolate, this chocolate torte is the closest you’ll get to indulging in the purest of chocolate. Made with 3 simple ingredients… eggs, butter, and chocolate, (no flour or sugar), the pure taste of bittersweet chocolate takes center stage. Decadent and sinfully delicious!

This recipe comes from none other than Rose Levy Beranbaum, herself. A recipe that looks so sophisticated, yet it’s so easy to make. It also doesn’t contain flour, making it gluten free.

3 simple ingredients

  • Good quality chocolate (16 ounces)
  • Butter
  • Eggs

Pro Tips for making this torte

  • Use high quality bittersweet chocolate, and don’t use anything over 62%. If you go over 62%, the percentage of cacao solids will result in a different texture, because the extra cacao solids and cocoa butter will cause the fat to separate out during the mixing and baking.
  • Don’t freeze the torte. This torte does not freeze well. The texture will change resulting in a less moussey texture. You can refrigerate the torte for up to two weeks.
  • Don’t use a springform pan bigger than 8-inches. It will change the texture of the torte. If you want a bigger torte, make two of them.
  • Don’t overheat the chocolate when melting it. This is where the steam bowl works great. If you use your own double boiler, make sure the water is just simmering around the edges. You’re using a whole pound of chocolate in this recipe. You sure don’t want to burn it.
  • Make sure to whip the eggs long enough. This is important. You should whisk them on high speed for at least 5 minutes or until they have tripled in volume.
  • Don’t over bake the torte. This torte bakes for 15 minutes. It will be wobbly. It will not set up until it has been refrigerated for a few hours.
  • Don’t serve the torte until it has been refrigerated for at least 3 hours until it has firmed up. Then once you set it out of the refrigerator for a few minutes it will become a mousse-like texture.
  • Don’t over fold the chocolate into the eggs or vice versa. There should still be some streaks of eggs, but the chocolate should be mixed in. Make sure to use a spatula and go under and up the sides of the bowl to mix the heavy chocolate in with the egg mixture.
  • Make sure to wrap the springform pan securely with at least 2 pieces of heavy foil. I actually used 3.

How to make this recipe…3 easy steps!

By the way…I’m illustrating how to make this easy recipe in my new SteamBowl double boiler. I’m listing 2 recipe cards below this post, one for making it with the SteamBowl double boiler, and one for making it without it. More about the SteamBowl double boiler and how to enter to win one below.

Melt the chocolate and butter

1. Add 1 1/4 cups of water to the double boiler well, and secure it to the bottom plate on your stand mixer. Place the metal bowl inside of the well. Break up the chocolate and add the chocolate and butter to the bowl. Add the balloon whisk attachment to your stand mixer. Plug in and turn on the double boiler. Allow the chocolate and butter to partially melt. Turn your mixer on low and give the mixture a couple of stirs and turn it off.

2. Wait a few seconds and turn the mixer back on low, stirring the chocolate-butter mixture until it’s completely melted and smooth. Turn off the double boiler. Transfer the melted chocolate mixture to a medium bowl and set aside. Wash the bowl and return it to the well. 

Whisk the eggs

1. Add the eggs to the double boiler. Turn on the double boiler. Turn the mixer to low speed and whisk the eggs until they are warm and frothy. Turn off the double boiler.

2. Turn the mixer on high and whisk the eggs for 5 to 6 minutes until they are tripled in volume and light and billowy in color. Remove the metal bowl from the well.

3. Fold the two together: Transfer one half of the chocolate mixture into the whipped eggs. Using a spatula gently fold the chocolate into the eggs, by going under the eggs with your spatula, then up the side of the bowl. Make sure the heavy chocolate mixture is combined with the egg mixture. However,  there should be a few streaks of the egg mixture remaining. Repeat with the second half of the chocolate mixture.

Use a water bath when baking the torte

Why use a water bath (bain-marie)?

The purpose of the water bath for this torte is to prevent the edges from drying out. I don’t know about you, but if I’m using an entire pound of high-quality chocolate in a recipe, I want the final result to be perfect in every way.

Chocolate Truffle.

Strawberry Compote (Optional)

Strawberries and chocolate go hand in hand. Therefore, I’ve included this super easy strawberry compote recipe. It’s excellent served over this delicious torte with a dollop of whipped cream.

Ingredients

  • 2 cups fresh strawberries, washed and cut into small pieces.
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Add all ingredients except for the vanilla to a medium saucepan. Bring to a boil over medium heat while stirring constantly. Cook until the mixture has thickened, about 3 to 4 minutes. Mix in the vanilla. 
  2. Using a potato masher, mash about two thirds of the strawberries. Transfer the mixture to a bowl, cover and refrigerate until ready to use.
Chocolate Torte.

Giveaway!!!

I’m so excited to let you know that I’ve partnered with my friends at SteamBowl today to offer this most generous giveaway to one lucky winner for their new double boiler attachment. I’ve also used the SteamBowl double boiler attachment in this recipe to illustrate how it works. I absolutely love the simplicity of this product. You can use it on your KitchenAid stand mixer or by itself.

If you’ve ever made a double boiler by placing a bowl over a pan of simmering water, you know it’s important to keep the bowl from touching the water, and the water can’t be over a temperature of barely simmering around the edges. You can easily burn chocolate if your water is too hot, or the bottom of your bowl is touching the water. Your chocolate can also seize if the hot water splashes into the chocolate. That’s where the SteamBowl double boiler comes in handy. It uses gentle, indirect heat to evenly heat your ingredients. There’s no guess work.

Giveaway Rules

  1. Leave a comment below the recipe card listing what your favorite topping is on pie …“meringue” or “whipped cream”.
  2. Follow My Country Table on Facebook and subscribe for weekly recipes.
  3. Tag a friend.

Giveaway ends on Friday, June 16th, at 5 p.m. Pacific time. 1 winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.

This giveaway is closed!

Our winner is Amy Faucheaux. If she doesn’t respond within 48 hours a second name will be drawn. Thank you to everyone who entered this giveaway!! 06-16-2-23 @ 6:25 p.m.

If you make this recipe please rate it, and leave a recipe below on how you liked it. I love hearing from you!

Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest & Instagram.

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Chocolate Torte.

Chocolate Truffle Torte (using the steambowl)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 8-inch torte 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Description

This decadent Chocolate Truffle Torte is made with three simple ingredients and is the closest thing to eating a pure bar of rich velvety chocolate that’ll you’ll ever eat. There’s no flour or sugar…just pure chocolate decadence!


Ingredients

Units Scale

CHOCOLATE TORTE

  • 16 ounces good quality bittersweet chocolate, no higher than 62%
  • 1 cup unsalted butter, room temperature
  • 6 large eggs, preferably room temperature*

STRAWBERRY COMPOTE

  • 2 cups fresh strawberries, washed and diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract


Instructions

CHOCOLATE TORTE

  1. Preheat oven to 425 degrees. Make a water bath using a pan that is at least 2 inches deep and 10 inches around, or use a roasting pan. I happen to have a half-sheet cake pan that I always use for my water baths. Regardless of what pan you use, fill it with 1-inch of water, and place it in the oven while the oven preheats. I heat the water first on the stove, then add it to the pan. Prep an 8-inch springform pan, by lining the bottom with a round of parchment paper, and buttering the paper and the insides of the pan.
  2. Melt the butter & chocolate: Add 1 1/4 cups of water to the double boiler well, and secure it to the bottom plate on your stand mixer. Place the metal bowl inside of the well. Break up the chocolate and add the chocolate and butter to the bowl. Add the balloon whisk attachment to your stand mixer. Plug in and turn on the double boiler. Allow the chocolate and butter to partially melt. Turn your mixer on low and give the mixture a couple of stirs and turn it off. Wait a few seconds and turn the mixer back on low, stirring the chocolate-butter mixture until it’s completely melted and smooth. Turn off the double boiler. Transfer the melted chocolate mixture to a medium bowl and set aside. Wash the bowl and return it to the well. 
  3. Mix the eggs: Add the eggs to the double boiler bowl. Turn on the double boiler. Turn the mixer to low speed and whisk the eggs until they are warm and frothy. Turn off the double boiler. Turn the mixer on high and whisk the eggs for 5 to 6 minutes until they are tripled in volume and light and billowy in color. Remove the metal bowl from the well.
  4. Fold the two together: Transfer one half of the chocolate mixture into the whipped eggs. Using a spatula gently fold the chocolate into the eggs, by going under the eggs with your spatula, then up the side of the bowl. Make sure the heavy chocolate mixture is combined with the egg mixture. However,  there should be a few streaks of the egg mixture remaining. Repeat with the second half of the chocolate mixture.
  5. Bake: Transfer the mixture to the prepared 8-inch springform pan. Place the pan in the hot water bath. Bake for 5 minutes. Place a buttered piece of foil over the pan and bake for exactly 10 minutes. The torte mixture will be wobbly, so don’t be alarmed. 
  6. Cool: Remove the torte from the oven. Gently remove the foil from around the pan, then dry the sides and bottom of the pan with a towel, if needed. Allow the torte to cool for 45 minutes.
  7. Refrigerate: Place a piece of plastic wrap securely over the torte. Refrigerate at least 3 hours or until firm. I prefer overnight.  
  8. Un-mold the torte: Use a serving plate that has a flat center of at least 8 inches. Cover the plate with buttered plastic wrap. Run a thin metal spatula around the sides of the torte, then release the sides of the pan. Place the plastic wrapped plate on top of the torte and invert the torte onto it. Slightly heat the bottom of the pan with a hot blow dryer and remove it. Peel off the piece of parchment paper. Invert the torte on the serving plate.  
  9. To serve: This torte is the most mousse-like and delicious when served at room temperature. Use a sharp thin knife to slice the torte, dipping the knife in hot water and wiping clean between cuts. Serve with the strawberry compote and whipped cream with this recipe or your favorite topping.
  10. Refrigerate the torte for up to 2 weeks, but do not freeze. Allow the torte to set out of the refrigerator for about 30 minutes before serving. 

STRAWBERRY COMPOTE

  1. Add all ingredients except for the vanilla to a medium saucepan. Bring to a boil over medium heat while stirring constantly. Cook until the mixture has thickened, about 3 to 4 minutes. Mix in the vanilla. 
  2. Using a potato masher, mash about two thirds of the strawberries. Transfer the mixture to a bowl, cover and refrigerate until ready to use.

Notes

  • *The eggs don’t have to be room temperature. However, they will heat up quicker if they are.
  • I used four 4-ounce bars of Ghirardelli Bittersweet 62% baking chocolate. Feel free to use your favorite, but make sure it’s not more than 62%.
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Chocolate Torte.

Chocolate Truffle Torte

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 8-inch torte 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This decadent Chocolate Truffle Torte is made with three simple ingredients and is the closest thing to eating a pure bar of rich velvety chocolate that’ll you’ll ever eat. There’s no flour or sugar…just pure chocolate decadence!


Ingredients

Units Scale

CHOCOLATE TORTE

  • 16 ounces of high quality baking chocolate, (I used four 4-0z bars of Ghirardelli)
  • 1 cup unsalted butter, room temperature
  • 6 large eggs, preferably room temperature

STRAWBERRY COMPOTE

  • 2 cups fresh strawberries, washed and diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract


Instructions

  1. Preheat oven to 425 degrees. Make a water bath using a pan that is at least 2 inches deep and 10 inches around, or use a roasting pan. I happen to have a half-sheet cake pan that I always use for my water baths. Regardless of what pan you use, fill it with 1-inch of water, and place it in the oven while the oven preheats. I heat the water first on the stove, then add it to the pan. Prep an 8-inch springform pan, by lining the bottom with a round of parchment paper, and buttering the paper and the insides of the pan.
  2. Preheat oven to 425 degrees.
  3. Melt the chocolate & butter: (Option 1) Melt the chocolate & butter in 20 second increments in a microwave until melted and smooth or (Option 2) If you don’t have a microwave, place a glass heat proof bowl over a pan of simmering water. Do not allow the bottom of the bowl to touch the water. Allow it to sit, stirring occasionally, until the chocolate is melted and smooth. I really don’t recommend using a microwave for this recipe. Think about it, you’re melting an entire pound of chocolate. 
  4. Heat & whisk eggs: Place the eggs in a heatproof bowl of a stand mixer, and place the bowl over a pan of simmering water. Make sure the bottom of the bowl is not touching the water. Whisk the eggs until there are very warm to the touch. Transfer the bowl to your stand mixer fitted with the whisk attachment. Turn the mixer to high and whisk the eggs for about 5 to 6 minutes until the have tripled in volume and are billowy and light in color. 
  5. Fold the two together: Transfer one half of the chocolate mixture into the whipped eggs. Using a spatula gently fold the chocolate into the eggs, by going under the eggs with your spatula, then up the side of the bowl. Make sure the heavy chocolate mixture is combined with the egg mixture. However,  there should be a few streaks of the egg mixture remaining. Repeat with the second half of the chocolate mixture.
  6. Bake: Transfer the mixture to the prepared 8-inch springform pan. Place the pan in the hot water bath. Bake for 5 minutes. Place a buttered piece of foil over the pan and bake for exactly 10 minutes. The torte mixture will be wobbly, so don’t be alarmed. 
  7. Cool: Remove the torte from the oven. Gently remove the foil from around the pan, then dry the sides and bottom of the pan with a towel, if needed. Allow the torte to cool for 45 minutes.
  8. Refrigerate: Place a piece of plastic wrap securely over the torte. Refrigerate at least 3 hours or until firm. I prefer overnight.  

STRAWBERRY COMPOTE

  1. Add all ingredients except for the vanilla to a medium saucepan. Bring to a boil over medium heat while stirring constantly. Cook until the mixture has thickened, about 3 to 4 minutes. Mix in the vanilla. 
  2. Using a potato masher, mash about two thirds of the strawberries. Transfer the mixture to a bowl, cover and refrigerate until ready to use.

Notes

  • *The eggs don’t have to be room temperature. However, they will heat up quicker if they are.
  • I used four 4-ounce bars of Ghirardelli Bittersweet 62% baking chocolate. Feel free to use your favorite, but make sure it’s not more than 62%.