Bittersweet Chocolate Torte.


I should probably start this post off by some over the top sentimental blabber about how I haven’t posted anything for almost 6 months and what not, but I’m not going to (or maybe I just did). I just want to turn to the simpler indulgences in life, which is why I’m not going to write a 300 word essay trying to poetically describe my dessert. I’m going to let the pictures talk for themselves, and if you’re anything like me, you will be drooling by the end of this post.


I will, however, leave you with this little bit of imagery:

This bittersweet chocolate torte comes from heaven. And the angels decided to serve it plain, accentuating the richness of the chocolate by the bitterness of the espresso. Since the Angels care about you, they blessed us with a guilt free cake too; no butter, no oil, only the pure delight of chocolate pleasure. 




Bittersweet Chocolate Torte
Yields:1 9-inch springform pan (12 Servings)


  • 3/4 cups sugar
  • 1/2 cup water
  • 2 tablespoons instant coffee powder
  • 100 grams bittersweet chocolate (chopped)
  • 2 egg yolks
  • 5 egg whites
  • 1 tsp coconut extract + 1 tsp raspberry extract (can be subbed for just vanilla)
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup flour
  • 1/4 tsp baking powder
  • a dash of cinnamon (optional)


  1. Preheat your oven to 180C and prepare your pan by lightly greasing it.
  2. In a medium saucepan, stir together sugar, water and coffee powder till sugar dissolves and mixture almost boils. Stir in chocolate until melted. Remove from heat.
  3. Place egg yolk in a small ball, beat lightly, then add a small amount of the chocolate mixture into it to temper the yolks. then add gradually the rest of the mixture, stirring constantly to make sure the yolk doesn’t get cooked. Stir in extract and cinnamon (if using).
  4. In a large bowl, beat egg whites till stiff peaks form. Stir a small amount of the whites with the chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg whites. Spread batter into prepared pan.
  5. Bake for about 25-30 minutes, or until the top springs back when lightly touched. Let it cool for about 10 minutes before removing it from the pan (the cake will fall slightly but evenly while cooling.
  6. All that’s left to do is enjoy it 🙂

I personally enjoyed this cake as it is, with a sprinkle of powdered sugar and shaved almonds. But you can serve it with a dollop of whipped cream and some berries, or chocolate ganache, or caramel sauce, the choices are really endless.

Bon Appetit 🙂


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