Triple-Chocolate Torte with White Chocolate Ganache
Rich, decadent torte combining three chocolates in perfect harmony. The dense bittersweet chocolate base gets enhanced with coffee liqueur, then topped with smooth white chocolate ganache and decorative milk chocolate drizzle. This elegant dessert requires minimal flour, creating an intensely fudgy texture that melts on the tongue. Perfect for special occasions when you want to impress guests with restaurant-quality results at home.
Ingredients
- ¾ cup butter or margarine
- 12 oz bittersweet baking chocolate, coarsely chopped
- 3 tablespoons coffee-flavored liqueur or strong brewed coffee
- 4 eggs
- ⅝ cup sugar
- ¼ teaspoon salt
- ⅓ cup all-purpose flour
- 3 tablespoons whipping cream
- 4 oz white chocolate baking bars, chopped
- ¼ cup milk chocolate chips or 1 oz milk chocolate, chopped
Instructions
- 1
Heat oven to 350°F and prepare 9-inch round cake pan with baking spray and parchment paper
- 2
Melt butter and bittersweet chocolate in saucepan over low heat, stir in liqueur and cool slightly
- 3
Beat eggs, sugar and salt until pale and thickened, about 4 minutes
- 4
Gradually beat chocolate mixture into egg mixture until blended
- 5
Beat in flour just until combined and pour into prepared pan
- 6
Bake about 30 minutes until center is set, cool in pan 30 minutes then remove to rack
- 7
Heat cream to boiling, remove from heat and stir in white chocolate until smooth
- 8
Refrigerate white chocolate mixture 15 minutes until thickened and spreadable
- 9
Spread white chocolate ganache over cooled cake
- 10
Microwave milk chocolate chips 45 to 60 seconds until melted, drizzle over cake
- 11
Cut with sharp knife, wiping clean between cuts
Tips
Line the pan with parchment paper for easy removal since this dense torte can stick
Don't overbake - the center should be set but a toothpick may not come out completely clean
Wipe your knife clean between cuts to get neat slices through the ganache topping
Good to Know
covered in refrigerator
can be made 1 day ahead, let stand 20 minutes before serving
let refrigerated cake stand at room temperature 20 minutes before serving
Common Mistakes
don't overbake to avoid dry texture
cool ganache properly to avoid runny topping
wipe knife between cuts to avoid messy slices
Substitutions
use same amount
FAQ
Can I make this without coffee liqueur?
Yes, substitute with strong brewed coffee using the same amount. The coffee enhances the chocolate flavor without being noticeable.
How long will this torte keep?
Store covered in refrigerator for up to 3 days. The texture actually improves after the first day as flavors meld together.
Can I freeze this torte?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator, then bring to room temperature before serving.