Perfect Chocolate Torte
Perfect Chocolate Torte (Daniel Muller)
One 9-inch torte
I’m happy to say that this reliable, simple recipe always produces a delicious chocolate cake with a really thin, almost fragile exterior top crust. Folding in the whipped egg whites gives this a wonderful lightness that balances the rich fudge of the bittersweet chocolate.
This torte is great a couple of hours after baking it, but it really is even better after you refrigerate it overnight, or for a day. The addition of coconut oil, instead of the traditional butter, makes it a little sturdier after it’s refrigerated.
If you are taking this kind-of-fancy snack cake to the next level, add Whipped Coconut Cream and fresh berries. Or eat it on its own, wrapped in a piece of parchment paper, wherever you are.