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Chocaholic Torte
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr 10 min
- Servings
- 12.00 slices, serving(s)
Categories
- Dessert
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocaholic Torte brings together 12 ounces semi-sweet chocolate chips, 2 tablespoons cocoa powder, 1 1/2 teaspoons ground cinnamon in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon espresso powder
- 5 tablespoons flour
- 5 eggs
- 1 1/4 cups sugar
- 1 cup unsalted butter
- powdered sugar
- raspberries
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Instructions
Preheat oven to 375°F.
Butter and flour a 10" springform pan (I used baking spray).
Melt butter and chocolate chips in double boiler until mixed and smooth.
Beat eggs and sugar in large bowl until light and fluffy.
Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
Slowly add melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
Pour batter into springform pan and bake for 25-45 minutes; check cake with toothpick every five minutes after 25 minutes.
Cool in pan on rack.
When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.
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