Skip to main content

Triple chocolate torte

Servings: 8-10

Ready time: 4 hours, including chilling time

Wine pairings:

I can't think of many better matches than red cabernet franc icewine from Canada or late-bottled-vintage Port. Unless, of course, you prefer beer, in which case a stout, porter or dopplebock would be splendid. Cognac or an old single malt Scotch (preferably aged 12 years or more) would be suitably decadent, too. - Beppi Crosariol

Triple Chocolate Torte

4 ounces (125 grams) bittersweet chocolate, chopped into small pieces

½ cup unsalted butter, softened

½ cup packed brown sugar

¼ cup granulated sugar

2 eggs

½ cup all-purpose flour

2 tablespoons Dutch process cocoa

¼ teaspoon salt

1 teaspoon vanilla

Milk Chocolate Ganache

8 ounces (250 grams) milk chocolate, chopped into small pieces

½ cup whipping cream

White Chocolate Rectangles

6 ounces (180 grams) white chocolate

Method

Preheat oven to 350 F.

Invert the base of a 9-inch round springform pan so that it is lip side down (this avoids having an indent in the base of the cake). Grease pan and line bottom and sides with parchment paper.

Melt chocolate in a small, heavy pot over low heat, stirring occasionally. Set aside to cool.

Cream butter and sugars in a large bowl until light and fluffy. Add eggs one at a time, beating well between additions. In a separate bowl, sift together flour, cocoa and salt and beat into butter mixture. Stir in the cooled melted chocolate and vanilla. Spoon into springform pan and spread into an even layer.

Bake for 30 to 35 minutes or until set and slightly puffed in centre. Let cool in pan.

Place milk chocolate in a bowl for ganache. Place cream in a small pot and bring to a boil over medium heat. Pour over chocolate and stir to melt. Remove cake from pan and pour ganache over cake, ensuring the ganache spreads right to the edge of cake and drips over the sides. Use a spatula to help spread. Chill in refrigerator to set.

Place white chocolate in a small, heavy pot over low heat. Melt slowly, stirring occasionally. When melted, use an off-set spatula to spread chocolate very thinly on a parchment-lined cookie sheet in rectangles or other shapes – they do not need to be uniform as the cake looks more interesting when they are not. Place in refrigerator to harden. Remove rectangles from parchment paper and place cake on serving dish. Working quickly, break chocolate into large pieces and press white chocolate against sides of the cake, overlapping slightly. Chill again until ready to serve. Remove from refrigerator 15 minutes before serving.

Your Globe

Build your personal news feed

  1. Follow topics and authors relevant to your reading interests.
  2. Check your Following feed daily, and never miss an article. Access your Following feed from your account menu at the top right corner of every page.

Follow the author of this article:

View more suggestions in Following Read more about following topics and authors
Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies