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Creamy Chocolate Cake

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Creamy Chocolate Cake

Published on January 22, 2021
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Cook Time: 60 minutes
Serving Size: 8 servings
    For the 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
      For the Creamy Chocolate Torte:
      • 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.
      • Cover cake with the chocolate ganache, then garnish with rosemary sprigs and cherries.
      For the Ganache:
      • 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.


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