Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and dust with cocoa powder. Tightly wrap the outside of the pan with two layers of heavy-duty aluminum foil to make it watertight.
- In a double boiler or a heatproof bowl set over simmering water, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let cool for 5-10 minutes.
- Using an electric mixer on high speed, beat the eggs, sugar, vanilla extract, and salt for 5-7 minutes, until pale, thick, and tripled in volume. The mixture should form a ribbon when the beaters are lifted.
- Gently fold one-third of the egg mixture into the cooled chocolate mixture to lighten it. Then, carefully fold in the remaining egg mixture until just combined. Do not overmix.
- Pour the batter into the prepared springform pan. Place the pan in a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for 30-35 minutes. The edges will be set, but the center will still have a slight wobble. The torte will continue to set as it cools.
- Let the torte cool in the water bath for 20 minutes before transferring the springform pan to a wire rack to cool completely. The center may sink slightly. Chill for at least 4 hours before serving.
Nutrition
Notes
Do not overbake! An underbaked center is the key to a fudgy texture.
Use room temperature eggs. This helps them whip up to their full volume.
Don't skip the water bath. This prevents cracking and ensures a moist, even bake.
Use room temperature eggs. This helps them whip up to their full volume.
Don't skip the water bath. This prevents cracking and ensures a moist, even bake.