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Dark Chocolate Torte

Active Time: 30 minutes

Total Time: several hours

Serves: 16 servings


Dark Chocolate Torte


  • Generously grease bottom and sides of a 9-inch spring form pan; wrap bottom and sides of pan with aluminum foil and set in large roasting pan. Set aside.
  • In medium saucepan, over medium-low heat, combine chocolate, butter and sugar. Stir constantly until melted and smooth. Remove from heat and let cool slightly; stir in liqueur.
  • Separate three eggs; place yolks in large bowl (keep whites for another use). Add remaining 5 eggs to bowl. Using electric mixer, beat eggs on medium for 2 minutes. Stir in chocolate until well combined.
  • Pour into prepared pan. Fill roasting pan with hot water about ¼ the way up spring form pan. Carefully place in a preheated 350°F oven. Bake until edge is set and center is still slightly soft (about 25 minutes).
  • Carefully remove spring form pan from water and place on a cooling rack; cool completely. Remove foil and cover; refrigerate several hours or overnight. Serve with whipped cream and raspberries.


(does not include toppings)
Serving Size: 1/16 of recipe
  • Calories 345kcal -
  • Total Fat 26g -
  • Saturated Fat 16g -
  • Cholesterol 45mg -
  • Sodium 60mg -
  • Carbohydrates 25g -
  • Fiber 2g -
  • Protein 2g -