Dreamy Double Chocolate Torte

1. 1

   Preheat oven to 375u00b0F Butter a 10-inch springform pan and line with a round of parchment paper.

2. 2

   Melt bittersweet chocolate with 2 oz milk chocolate and the butter in a large, heavy saucepan set over low heat until smooth. Remove from heat; whisk in sugar and salt, followed by eggs and vanilla. Sift cocoa powder over chocolate mixture, stir until combined.

3. 3

   Scrape batter into prepared pan. Bake for 25-30 minutes or until top has a thin crust and the edges pull away from pan. Cool on a rack for 10 minutes. Carefully invert onto a serving plate and remove parchment paper. Cool completely.

4. 4

   Meanwhile, heat 1/4 cup whipping cream in a small saucepan set over low heat. Add remaining milk chocolate; cook, stirring until melted and smooth. Cool to room temperature.

5. 5

   Beat remaining whipping cream until very stiff. Gently fold chocolate mixture into whipped cream until uniformly combined. Chill for at least 30 minutes.

6. 6

   Mound chocolate cream onto centre of cake just before serving. Garnish with chocolate curls or dusting of cocoa powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.