Skip to main content

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


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.

Follow related authors and topics

Authors and topics you follow will be added to your personal news feed in Following.

Interact with The Globe