For the Flourless Chocolate Base:
12 ounces (340g) High-Quality Bittersweet or Dark Chocolate (60-70% cacao), finely chopped
1 cup (2 sticks / 226g) Unsalted European-Style Butter, cubed
1 cup (200g) Granulated Sugar
6 Large Eggs, at room temperature
1 teaspoon Pure Vanilla Extract
¼ teaspoon Fine Sea Salt
For the Luxe Ganache Glaze:
8 ounces (226g) High-Quality Bittersweet or Dark Chocolate, finely chopped
1 cup (240ml) Heavy Whipping Cream
1 tablespoon Light Corn Syrup or Honey (for sublime shine and smooth flow)
Optional Garnish: Cocoa powder, gold leaf flakes, fresh berries, a sprinkle of flaky sea salt, or edible flowers.
Step-by-Step Master Class
Phase 1: The Fudge Foundation – Baking the Base
Step 1: Prep & Melt.
Preheat your oven to 350°F (175°C). Generously butter a 9-inch springform pan and line the bottom with parchment paper. Create a double boiler: simmer an inch of water in a saucepan, place a heatproof bowl on top (ensuring the bottom doesn’t touch the water). Add the 12 oz of chocolate and butter to the bowl. Stir gently until completely melted, smooth, and unified. Remove from heat.
Step 2: Incorporate Sugar & Eggs.
Whisk the granulated sugar into the warm chocolate mixture until dissolved. Let it cool for 5 minutes. Whisk in the eggs, one at a time, ensuring each is fully incorporated before adding the next. The mixture will become glossy and thick. Stir in the vanilla and salt.
Step 3: Bake to Perfection.
Pour the batter into your prepared pan and smooth the top. Bake for 35-45 minutes. The torte is done when the edges are set and slightly puffed, but the center still has a slight, gentle wobble—like a firm custard. A toothpick inserted near the center should come out with moist crumbs, not wet batter. Crucially, do not overbake.
