Best Ever Chocolate Torte with Black Cherry Sauce

Related event: Dessert and wine pairing


Best Ever Chocolate Torte with Black Cherry Sauce


Chocolate Torte:

  • 12 ounces dark chocolate I prefer Ghiradeli chocolate
  • 3 ounces butter 6 Tablespoons
  • 1 ounce brandy
  • 1 ounce espresso
  • 4 eggs
  • 2/3 cup sugar
  • 2/3 cup cream

Ganache Topping:

  • 8 ounces dark chocolate
  • 1 cup heavy cream


Chocolate torte:

  • Preheat the oven to 350°F.
  • Prepare a 9” cake pan by lightly buttering it, placing a circle of parchment on the bottom and then dusting the sides with flour and removing the excess.
  • Place the chocolate, brandy, butter and espresso into a microwave safe bowl and microwave on 50% power for 2 minutes.
  • Stir and heat again on 50% power.
  • Stir again until combined. Heat again if needed.
  • Let cool.
  • Whip the eggs and sugar until light and creamy, about 10 minutes.
  • Whip the cream into stiff peaks.
  • Add the chocolate mixture slowly to the eggs and stir continuously until combined. Be sure to scrape down the sides and bottom of the bowl.
  • Add the cream and fold in, being careful to NOT deflate the cream.
  • Pour into the prepared cake pan and bake 45-50 minutes until the center is set.
  • Remove from the oven and cool to room temperature.
  • Place in freezer and freeze over night.
  • Remove from cake pan, remove parchment from the torte and then top with the ganache.

Ganache topping:

  • Heat the cream and chocolate in microwave on 50% for 2 minutes.
  • Stir to combine.
  • Repeat if necessary.
  • Cool slightly before topping the torte.


(Adapted from Hudson’s Restaurant in Vancouver Washington)