Creamy Chocolate Torte


Chocoholics will go choco-nuts for this obscenely chocolatey chocolate torte.

Creamy Chocolate Torte


  • 1 pound semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 6 egg whites
  • Sprigs of rosemary for decoration
  • Cherries for decoration
  • For the ganache:
  • 1 pound semisweet chocolate, chopped
  • 3/4 cup heavy cream
  • 1 tablespoon honey


  • Preheat oven to 350 degrees.
  • Melt the chocolate and butter in a double boiler. Remove from heat and let the mixture cool slightly.
  • Strain the yolks into the chocolate, add the sugar, and mix well. Add the heavy cream and vanilla and set aside.
  • Beat the egg whites until stiff, and mix gently into the chocolate with a whisk.
  • Pour into a greased baking pan sprinkled with cocoa, and bake for approximately 40 minutes, or until the edges are well done but it's still soft in the middle.
  • Heat the 3/4 cup heavy cream, pour over the 1 pound of chopped chocolate and stir well until completely melted. Add the honey and set aside to cool.
  • Cover cake with the chocolate ganache, then garnish with rosemary sprigs and cherries.