Professional Baker Teaches You How To Make CHOCOLATE TORTE!

dark chocolate

🥗Healthier: cacao powder + coconut oil

💰Cheaper: chocolate chips

Cacao powder + coconut oil reduces sugar while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique sweetness.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened chocolate

Carob powder is lower in caffeine and adds a different flavor.

Melt bittersweet chocolate over a bain-marie with an inch of water producing steam.

Add 1/2 cup of unsalted butter to the melted chocolate and stir gently.

Remove from heat; no need to cool chocolate to room temperature.

Separate 7 eggs and whip the egg whites in a clean bowl on low speed, then increase to high while adding 2 tablespoons of sugar until soft peaks form.

Add balsamic vinegar to the egg whites to help them stretch to a bigger volume.

Transfer whipped egg whites to another bowl.

In the same bowl, add egg yolks, 1/2 cup of sugar, 1 teaspoon of vanilla, and 1/4 teaspoon of salt.

Whip the yolk mixture on high speed until it holds a ribbon and turns pale buttery color.

Incorporate the warm chocolate into the yolk mixture using a whip attachment, mixing vigorously.

Add half of the whipped egg whites to the chocolate mixture, folding gently from the bottom.

Add the remaining egg whites and fold in using a spatula without a whip attachment.

Grease a springform pan and coat it with sugar for a crust.

Spread the batter evenly in the pan.

Preheat the oven to 375°F and bake for 30 to 35 minutes.

Watch for the top to change from shiny gloss to a matte finish as an indicator of doneness.

Allow the cake to cool completely, then chill in the fridge for 4 hours in the pan.

Remove the cake from the pan and serve, optionally topping with whipped cream and fresh fruit or just icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens