recipe: silky chocolate torte

silky chocolate torte

Recipe by Chef Annette TomeiCourse: DessertCuisine: dessert, chocolate



This is one of the easiest and most loved dessert recipes I’ve ever made. As is often the case, this recipe is adapted from an original that I have long since forgotten (if you know it, let me know and I’ll add a credit!). Using a blender is the key to ease. If you don’t have a blender, I’ve used a stick blender in a tall heat-proof measuring cup or beverage pitcher. It’s not the same when made by hand.

I’ve listed a few of my favorite variations below in the notes.

Pairing suggestion:
ruby port, vin santo, Madeira, good coffee, warm apple cider


  • crust
  • 1-1/2 cups chocolate wafer crumbs (can substitute graham cracker crumbs or gluten-free cookie crumb)

  • 1/2 cup dark cocoa powder

  • 1/2 cup granulated sugar

  • 5 Tablespoons butter, melted

  • 1/2 teaspoon table salt

  • filling
  • 12-ounces chopped dark chocolate (can sub good quality chocolate chips)

  • 3 eggs, scrambled

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla

  • 1/4 teaspoon table salt

  • 1 cup heavy cream


  • crust
  • Heat oven to 350.
  • Combine all ingredients. The texture will be like wet sand.
  • Press evenly into the bottom of a 9” Spring Form pan that has been sprayed with pan spray.
  • Bake for 10-12 minutes to set.
  • Cool before filling.
  • filling
  • Place all ingredients EXCEPT the cream in a blender.
  • In a small saucepan, heat the cream to a simmer (be careful, cream boils over easily)
  • With the blender running, pour the hot cream through the feeder whole into the other ingredients. Blend until smooth.
  • Pour over crust.
  • Chill at least 3 hours; ideally, overnight
  • Unmold and transfer to a cake plate or platter.
  • To get that nice professional look of smooth slices, use a long slicing knife heated under hot water and wiped down before and after each cut.
  • Serve alone or with your choice of sauce, fruit, or garnish.


  • Mexican hot chocolate style: substitute 1/2 cup ground almonds for 1/2 cup of the crumbs and add 1/2 teaspoon cinnamon to the crust. Add 1/2 teaspoon of cinnamon and 1/4 teaspoon almond extract to the filling.
  • Orange chocolate: add the zest of 1 orange to the crust. Add 1/4 teaspoon orange oil or 1/2 teaspoon orange extract, OR 1 Tablespoon orange liqueur to the filling.
  • “Turtle” style: substitute 1/2 cup ground pecans for 1/2 cup crumbs in the crust. Add 1 Tablespoon of Bourbon to the filling (optional). Serve with caramel sauce and garnish with toasted pecans.
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