Chocolate Torte

chocolate-torte-cakeThe Lizard (our oldest child) has been taking a culinary arts class at school, which he has loved. He found running the cafeteria strangely satisfying. He came home with onion-cutting skills and salsa-making skills, but his favorite experience from the class was making this torte.

He was super excited to make it for the family. It’s a rich and dense chocolate cake, so naturally, I was in love with it immediately.

He even made us a butterscotch version of the torte by using butterscotch chips in place of the chocolate chips. By the way, butterscotch torte? Also good.

He talked me into blogging it this week, but I feel I should be upfront with you and let you know that this is not a recipe of my creation. This is the recipe straight from the culinary class.

chocolate-torte

Normally, we eat this cake plain. No frosting. No ice cream. Just cake.

But today? I added whipped cream and fresh berries. Mostly because we were in the mood for berries. We were surprised how much it added to the torte to have the berries there. You could say they took it to the next level.

I highly recommend it.

chocolate-cake-easy

You know what else I recommend? Having a teenager make this for you while you have some quality couch potato time. The cake tastes even more amazing when someone else makes it and brings you a warm slice!

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Chocolate Torte

A rich, dense, easy to make single layer chocolate cake.

Cook Time 30 minutes
Servings 6 slices
Author Jen @ Jen's Favorite Cookies

Ingredients

  • 1/2 cup butter
  • 1/2 cup light corn syrup
  • 1 cup chocolate chips
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • whipped cream (optional)
  • fresh berries (optional)

Instructions

  1. Preheat oven to 375F. Line and grease one 9-inch round cake pan.

  2. In a saucepan over medium heat, combine butter, corn syrup, and chocolate chips. Stir until melted and smooth.

  3. In a mixing bowl, combine sugar, eggs, and vanilla. Add chocolate mixture slowly. Add flour and mix just until combined.

  4. Spread batter evenly into the prepared 9-inch pan. Bake at 375F for 30-35 minutes, until a toothpick inserted near the center comes out clean.

  5. Let cool 5-10 minutes, then turn cake out onto a cooling rack to continue cooling. If desired, serve with whipped cream and fresh berries.

 

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