How to Make an Elegant Chocolate Torte with Ganache

To make an elegant chocolate torte with ganache, follow these detailed steps to create a rich, indulgent dessert that is perfect for any special occasion or just a luxurious treat. The chocolate torte is dense, moist, and full of flavor, while the ganache adds a smooth, glossy finish that enhances the overall presentation and taste.

Ingredients for the Chocolate Torte

For the Torte:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) boiling water
• 4 oz (115g) high-quality dark chocolate (70% cocoa), chopped

For the Ganache:

• 8 oz (225g) high-quality dark chocolate (70% cocoa), chopped
• 1/2 cup (120ml) heavy cream
• 2 tbsp unsalted butter (optional for extra gloss)

Instructions

Preparing the Chocolate Torte:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper to ensure the torte comes out easily once baked.

2. Melt the Chocolate: In a heatproof bowl, combine the chopped dark chocolate with 1/2 cup (120ml) boiling water. Stir gently until the chocolate is completely melted and smooth. Set the bowl aside to cool slightly.

3. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures there are no lumps and the dry ingredients are well combined.

4. Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This usually takes about 3-4 minutes. The key to a tender torte is this step, so take your time to get it light.

5. Add the Eggs and Vanilla: Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until everything is smooth and combined.

6. Incorporate the Dry Ingredients: Gradually add the sifted dry ingredients to the butter and egg mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix on low speed until just combined, ensuring you don’t overmix the batter.

7. Combine with Melted Chocolate: Fold the melted chocolate into the batter, ensuring it is evenly distributed throughout the mixture. The batter will be relatively thick but smooth.

8. Bake the Torte: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the torte comes out with just a few moist crumbs attached (not wet batter).

9. Cool the Cake: Allow the torte to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The cake should have a dense, fudgy texture with a slightly cracked top.

Making the Ganache:

1. Heat the Cream: In a small saucepan, bring the heavy cream to a simmer over medium heat. You’ll know it’s ready when you see small bubbles forming around the edges. Do not let it boil.

2. Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 2-3 minutes to soften the chocolate.

3. Stir to Combine: After the cream has softened the chocolate, stir the mixture until it is completely smooth and glossy. If you want a shinier ganache, add the butter and stir until it’s fully incorporated. The ganache should have a thick, pourable consistency.

4. Cool the Ganache: Allow the ganache to cool slightly at room temperature, so it thickens but remains pourable. It will set more as it cools, so keep an eye on it as you prepare to pour it over the cake.

Assembling the Torte:

1. Prepare the Torte for Ganache: Once the torte has cooled completely, use a serrated knife to trim the top if it has risen unevenly. This will help create a flat surface for the ganache to sit on smoothly.

2. Pour the Ganache: Place the cooled torte on a serving platter or cake stand. Slowly pour the ganache over the center of the cake, allowing it to flow gently over the edges. Use a spatula or the back of a spoon to spread the ganache evenly over the top and sides, ensuring the entire torte is covered in a smooth, glossy layer.

3. Chill the Torte: Let the ganache set at room temperature for about 10 minutes, then refrigerate the torte for about 30 minutes to firm up the ganache. If you prefer, you can leave it at room temperature for a softer ganache texture.

4. Decorate (Optional): If you’d like to add a decorative touch, you can sprinkle grated chocolate, cocoa powder, or fresh berries on top. For an extra elegant finish, edible gold leaf or a few mint leaves will add a luxurious flair.

Tips for an Elegant Presentation:

• Serve with Whipped Cream: For an extra indulgent touch, serve the torte with freshly whipped cream or a scoop of vanilla ice cream on the side.
• Pair with Berries: Fresh raspberries or strawberries complement the richness of the chocolate torte beautifully, adding a tart contrast to the sweetness.
• Chill Before Serving: The torte can be refrigerated overnight, allowing the flavors to deepen. However, make sure to bring it to room temperature before serving for the best texture.

This elegant chocolate torte with ganache is a decadent dessert that’s perfect for celebrations or as a treat to enjoy with family and friends. Its rich chocolate flavor, combined with the smooth ganache, creates a dessert that’s as beautiful as it is delicious.