This 6-inch chocolate torte is rich, fudgy, and elegant, the perfect small-batch dessert that feels indulgent without being complicated. A classic European-style cake with a crackly top and truffle-like center, ready in under 3 hours.
Some cakes are meant for birthdays, others for casual snacking. But a chocolate torte? That’s a cake that whispers elegance with every bite. Originating in Central Europe, tortes are denser and richer than everyday sponge cakes. The most famous of them all is Vienna’s Sachertorte, first created in 1832, a layered chocolate cake filled with apricot jam.
This 6-inch chocolate torte takes inspiration from that tradition but keeps things simple. No layers, no frosting, just a fudgy center with a crackly crust and a final dusting of powdered sugar. It’s a little cake with big presence, perfect for when you want indulgence without the fuss.
🍰 Why You’ll Love This Chocolate Torte
- Perfect size: Made for a 6-inch pan, just right for 6–8 servings.
- Minimal effort, maximum elegance: Only a handful of ingredients and no fancy techniques.
- Decadent flavor: Deeply chocolatey with a truffle-like texture.
- Blog- and reel-ready: Crackly top + powdered sugar = instant visual drama.
- Ready tonight: From prep to slice, this cake is done in under 3 hours.
Key Ingredients You’ll Need
- Dark Chocolate (60–70%) — The backbone of the flavor; choose a bar you love to eat.
- Unsalted Butter — Creates a smooth, velvety texture.
- Eggs — Whipped with sugar, they add structure and volume.
- Granulated Sugar — Sweetens and balances the cocoa’s bitterness.
- Unsweetened Cocoa Powder — Deepens the chocolate intensity and gives body.
Tips for Perfect Chocolate Torte
Line your pan: Butter + parchment = stress-free removal, even without a springform.
Mix gently: Fold the chocolate into the eggs slowly to keep the batter airy.
Check early: At 35 minutes, test with a toothpick — you want moist crumbs, not wet batter.
Cool fully before dusting: Powdered sugar only looks pretty once the cake has cooled.
Slice smart: Warm your knife in hot water, wipe dry, and cut clean slices for serving shots.
FAQ
What’s the difference between a torte and a cake?
A torte is denser, often uses little to no flour, and relies on eggs or nuts for structure. Cakes are usually lighter and fluffier.
Do I need a springform pan?
No — a regular 6-inch cake pan works fine as long as you line and butter it well.
Can I make this ahead?
Yes, in fact, it tastes even better the next day once the flavors settle.
🧊 Storage Tips
- Room Temperature: Store covered for up to 2 days.
- Fridge: Keeps well for 4–5 days; bring to room temp before serving.
- Freezer: Wrap slices individually, freeze up to 2 months. Defrost overnight in the fridge.
Ingredients
Yield: 1 six-inch cake (serves 6-8 slices)
Bake Time: 35-40 minutes
Total Time: ~2 hours 30 minutes
For the cake
- 115 g (4 oz / 1 stick) unsalted butter, cubed
- 115 g (4 oz) dark chocolate (60–70%), chopped
- 150 g (¾ cup) granulated sugar
- 3 large eggs, room temperature
- 30 g (¼ cup) unsweetened cocoa powder
- ½ tsp vanilla extract
- Pinch of salt
- Optional: powdered sugar or cocoa powder for dusting
Directions
- Prep Pan & Oven
- Preheat oven to 175°C (350°F)
- Grease a 6-inch round cake pan with butter and cocoa powder. If it’s not a springform pan, make sure to add parchment around and sticking out the sides.
- Melt chocolate and butter:
- In a heatproof bowl over simmering water (or in the microwave in 20-second bursts), melt the chocolate and butter together until smooth. Whisk in cocoa powder until no lumps remain. Set aside to cool slightly.
- Whip eggs and sugar
- In a mixing bowl, beat the eggs, sugar, vanilla, and salt on medium-high speed for 3–4 minutes until pale, thick, and doubled in volume.
- Fold Together
- Gently fold the chocolate mixture into the whipped eggs until just combined. Take care not to overmix.
- Bake
- Pour into the prepared pan, smooth the top, and bake for 35–40 minutes. The top should form a thin crust, and a toothpick should come out with a few moist crumbs.
- Cool
- Allow the cake to cool in the pan for 10 minutes. Loosen the edges with a knife, then further cool on a rack.
- Serve
- Once completely cool, dust with powdered sugar or cocoa powder. Slice and serve.
What’s New
Try the latest in Cakes: Cinnamon Swirl Honey Cake
Notes
For a bolder chocolate kick, add 1 teaspoon espresso powder to the melted chocolate.
If you want a glossy finish, skip the powdered sugar and pour a thin chocolate ganache glaze over the cooled cake.
Rustic cracks on top are part of the torte’s character — they’re meant to be there.
Serving suggestion: Add a scoop of vanilla ice-cream for the perfect finale.
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