This is a decadent gluten-free dessert and is the perfect ending to a special dinner. It is easy to make and touches all the right flavour notes. It is rich, with right level of sweetness, dense, and intense. This is my go-to chocolate torte recipe and the best part is that all my friends love it.

Ingredients:

Cake
8 Tbs. (1 stick) unsalted butter, at room temperature, plus more for greasing
1 lb. best-quality bittersweet chocolate, finely chopped
1/4 cup Kahlua
1 tsp. vanilla extract
1/4 tsp. salt
6 eggs, at room temperature
3/4 cup sugar

Ganache (makes about 15 truffles)
1/2 cup whipping cream
1/2 lb. best-quality dark chocolate

Directions:

Preheat an oven to 375°F. Grease a 9-inch spring-form pan with butter, line the bottom with a parchment-paper round and grease the parchment with butter. Wrap the outside of the pan with a large sheet of aluminum foil.

In a heatproof bowl, combine the 8 Tbs. butter and the chocolates. Set the bowl over but not touching simmering water in a saucepan and heat, stirring often, until melted and smooth. Stir in the Kahlua, vanilla and salt. Set aside to cool slightly. In a bowl, whisk together the eggs and the 3/4 cups sugar until creamy, then fold in the chocolate mixture.

Place the spring-form pan in a large roasting pan, transfer to the oven and pour about 1 inch of very hot water into the roasting pan. Place the torte in the water bath. Bake for about 45-50 minutes until the center of the torte is set

Remove the torte from the water bath, discard the aluminum foil and let cool on a wire rack for 1 hour. Remove the spring-form pan sides, then invert the torte onto a greased sheet of parchment paper. Lift off the pan bottom, peel off the parchment round, turn the torte right side up onto a cake plate and let cool completely.

For ganache, bring the cream almost to a boil and pour it over the chocolate. Stir gently and leave to cool. Using fingers, shape the ganache into small balls and coat them in cocoa powder, then chill for about two hours. Decorate the torte with truffles.

This recipe can serve 8-12 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

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