Chocolate Torte

Cooking Time:

30m 181 equalizer

Recipe by: Play Recipe Admin Team

50 months ago


Step 1: For Cake Batter

To make cake batter, separate the egg yolks and egg whites. In a large bowl add egg yolks, confectioner’s sugar and beat together until creamy. Add flour, cocoa powder, melted butter, melted cocoa bar to the egg yolk mixture and beat together until smooth. Beat egg whites until stiff. Then fold it into the flour mixture until smooth.


Step 2: For Bake The Cake

To bake the cake, preheat the oven to 350 F. Grease springform pan with flour. Pour cake batter into the prepared springform pan. Place springform pan in the oven and bake for 30 minutes. Remove springform pan from the oven. Then cool it completely. Remove cake from the springform pan. Then cut the cooled cake in a half horizontally. Brush the rum syrup equally on both cake buns.

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Step 3: For Prepare Coconut Creme

To make coconut creme, add coconut milk and granulated gelatine in a heatproof bowl. Place heatproof bowl over the simmering water, stir occasionally until granulated gelatine completely dissolved. Remove heatproof bowl from the simmering water. Then warm the remaining coconut milk in a saucepan. Remove coconut milk from heat and pour it in the gelatine & coconut milk mixture, stir it well and leave to cool. In another bowl beat egg whites until stiff, then slowly add the sugar and beat together until soft peak forms. Fold the whipped egg whites into the cooled coconut milk mixture until creamy.


Step 4: For Assemble and Decoration

To assemble and decorate the chocolate torte,  place one cake bun into the springform pan. Cut the strawberries in a half and place along the edge of the springform pan with the cut side facing out. Next arrange the whole strawberries on the cake bun and pour the coconut cream over the strawberries. Now place another cake bun on the top and press down lightly. Then place spring form pan in the refrigerator for one hour. After one hour, remove springform pan from the refrigerator and pour ganache evenly on the top of the cake bun. Then place back the spring form pan in the refrigerator and cool for two hours. After two hours remove springform pan from the refrigerator. To decorate chocolate torte, carefully remove the springform pan from the torte and transfer torte to a serving plate. Place pink flower fondant and brown flower fondant on the top. Using frosting bag, design patterns as per your choice on the top of the chocolate torte. Your yummy Chocolate Torte is ready to eat!

  • 4 Eggs

  • 1 cup Confectioners sugar

  • 2/3 cup Flour

  • 2 tbsps Cocoa powder

  • 3-1/2 tbsps Butter, melted

  • Egg white

  • Melted cocoa bar

  • 1-1/4 tsp Granulated gelatine

  • Water

  • 1/3 cup Sugar

  • 1 cup + 4 tbsps Unsweetened coconut milk

  • 3 Egg whites

  • 1/4 cup Rum syrup for cake

  • Ganache

  • 500g Strawberries, washed and cleaned

  • Flower fondant

  • Frosting bag

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