It’s Aunty’s birthday and she decided to bake herself a cake! She has been experimenting quite a bit in the kitchen lately, constantly whippinng out some interesting bakes every week. So for her birthday, she decided to bake a chocolate torte.

This is a rustic looking chocolate cake that is popular in North America. I love its cracked surface and definitely taste divine with whipped cream. But we decided to go the healthier route by adding strawberries and sprinkle some icing sugar instead.

You will realize that no flour is used. Eggs are the most important component. The cake rises during baking but sink when removed. We refrigerated it overnight and oh mine, the chocolate flavour is so so intense. It is so dense and fudgy like a brownie.

cho torte
cho torte-001

Chocolate Torte
Serves 10
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  1. 6 large eggs, separated
  2. 1 cup (226 grams) unsalted butter, cut into small pieces
  3. 9 ounces (255 grams) semisweet or bittersweet chocolate chopped
  4. 1 cup (200 grams) granulated white sugar, divided
  5. 1/2 teaspoon pure vanilla extract
  6. 1/4 teaspoon cream of tartar
  1. Preheat oven to 180 degrees celsius and place oven rack in the center of the oven. Butter the pan and line bottom of pan with parchment paper.
  2. Separate the eggs, placing the egg whites in one bowl and the egg yolks in another bowl.
  3. Melt the butter and chocolate in a bowl placed over a saucepan of simmering water.
  4. Place egg yolks and 1/2 cup sugar in the bowl of your mixer. Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. Beat in the vanilla extract and melted chocolate mixture.
  5. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
  6. Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or the batter will deflate.
  7. Pour into the prepared pan, smoothing the top. Bake the cake for about 50 - 60 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs. You can serve with whipped cream, strawberries or ganache.
Adapted from Joy of Baking
Adapted from Joy of Baking
Miss Tam Chiak


Happy birthday to the most important woman in my life! :)