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Cookin’ With Carissa – Chocolate Decadence Cake

February 7, 2020 By Carissa Garabedian

cookinI have made this 4 times since the last week of December!  It has been LOVED by all that have had it and it is FLOUR free!

I do not consider myself a baker, and am happy to share this is EASY!

I hope you enjoy it! I included a link for the pan I used too.

Chocolate Torte 

This is the  9 inch springform pan I used and it makes all the difference.

Ingredients 

  • 10 oz  good quality dark chocolate – I used Ghirardelli 60% Cacao Bittersweet Chocolate
  • 9 oz butter  I used Kerrygold salted
  • 1 1/2 cups granulated sugar
  • 7 large eggs at room temperature
  • 1 1/4 teaspoons vanilla extract
  • 2 tablespoons brewed coffee
  • 1/4 teaspoon salt
  • Confectionary sugar to use on top of cake after baking
  • fresh berries to serve with – optional
  • whip cream or ice cream as a side- optional

Instructions 

  • Preheat oven to 350 degrees
  • line the bottom of the  spring form pan with parchment paper and grease or spray the sides
  • melt the chocolate and butter together on stove on medium heat until all combined
  • remove from heat and add in sugar ,  stir until all blended and let sit for about 2 minutes
  • add the eggs, one at a time and until each one is blended in. With each egg being added, you will find the batter getting thicker, richer and darker
  • stir in the vanilla and salt, mix all together
  • Pour the batter into the pan and bake for 35 minutes. The  torte may crack a little and will still be jiggly in the center. That is ok
  • Let it sit in pan for about 15 minutes and then take out of pan.
  • Once cool, sprinkle with powdered sugar and enjoy

You will not need a lot of this, it is rich and delicious!

 

 

 

*this post may contain affiliate links- I will only share what I love though

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