Chocolate Torte – Baked – Super easy!

This is the second of the two chocolate tortes I made over the holidays.  I made this one for my Mom’s birthday.

Torte Ingredients:

4 oz semisweet chocolate, chopped

4 oz bittersweet chocolate, chopped

1/2 cup cocoa powder

1/2 cup coconut oil

1/8 tsp salt

2 tbsp strongly brewed coffee

3 large eggs (or 1 cup egg substitute)

1/2 tsp allspice

Ganache Ingredients:

1 1/4 cups heavy cream

8 oz semisweet chocolate, chopped

8 oz bittersweet chocolate, chopped

1/2 tsp allspice

Supplies Needed:

Measuring cups and spoons

Double boiler or equivalent

Rubber spatula


Pan to heat cream in

Prepared pan for torte

Instructions for Torte:

Preheat the oven to 375 degrees.  Prepare your baking pan by greasing it with butter or oil.  I used coconut oil.

In your double boiler melt the coconut oil and chocolate together.  Once melted, transfer to mixing bowl.

Melt chocolate

Melt chocolate & oil

Add salt, coffee and eggs.  Beating until smooth.

Add the cocoa powder and mix until combined.

Spoon the batter into the prepared pan.

Bake for 25 minutes or until done (passes knife test).



Cool it in the pan for 5 minutes.  Loosen edges and turn out onto serving plate.  Allow cake to cool completely.

Ganache Instructions:

Heat the cream over gentle heat stirring constantly.  Heat until it is hot to the touch.  Remove from heat and add allspice and chocolates.  Stir until smooth.

Mix until smooth

Mix until smooth

Allow the ganache to cool to room temperature.

Pour over cake. I put the left over chopped nuts from the No Bake Torte I made on top.  Chill for at least one hour.




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