BY CHEF ROBERT VAN RIJSBERGEN

INGREDIENTS

For the Torte:

  • 2 2/3 cups semisweet chocolate chips (16 ounces), divided
  • 1 cup unsalted butter, divided
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 cup sugar
  • 1 tsp salt

For the Balsamic Mascarpone cream:

  • 2 cups mascarpone cheese
  • 1 tbsp Balsamic Glace*
  • 1⁄2 tsp Vanilla essence
  • Little sugar
  • Mix well and set aside.
  • * Purchase or make your own reduction using high quality balsamic vinegar.

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Cook Time

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GUIDE / INSTRUCTIONS

  • Preheat the oven to 350F and butter a 9′′ spring form pan. Cover the bottom of the pan with parchment, and butter the parchment.
  • Combine 1 2/3 cups chocolate chips with 3/4 cup butter in a saucepan. Melt over low heat until completely smooth. Whisk in the cocoa powder and vanilla, and let cool for at least 10 minutes.
  • While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 tsp salt and mix on high until very thick, about 6 minutes. Carefully fold in the chocolate mixture, and pour the batter into the prepared pan.
  • Bake for 42-45 minutes. The center will fall, and edges will remain lofty. Let the cake cool in the pan for an hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate, and remove the parchment. Let cool completely.
  • Cut in desired shape, top with a bit of Balsamic Mascarpone Cream and enjoy!

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