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The recipes in Explore Recipes are adapted from the Wikibooks Cookbook, written by Wikibooks contributors and licensed under CC BY-SA 4.0. Daily Bread rewrote their steps and shortened their introductions; the adapted recipes are shared under the same licence, which lets you copy, change and share them as long as you credit the source and keep the licence. Each recipe names its source, its authors and the exact revision used, and each saved copy keeps that credit in its notes. Photos come from Wikimedia and keep their own licences, credited on each recipe. Daily Bread is not affiliated with or endorsed by Wikibooks or the Wikimedia Foundation.

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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Indulgent Chocolate Torte

Time Prep: 30 minutes Baking: 35-40 minutes Final prep: 1 hour Difficulty 4/5 Ingredients 19 Steps 22

Ingredients

Torte

  • 1 cup semi-sweet chocolate chips
  • ½ cup margarine or butter
  • ½ cup all-purpose flour
  • 4 eggs, separated
  • ½ cup white granulated sugar

Chocolate glaze

  • 1 ounce unsweetened chocolate
  • 1 teaspoon margarine or butter
  • 1 cup powdered sugar
  • 5 teaspoons boiling water boil

Caramel sauce

  • 1 cup packed brown sugar
  • ½ cup heavy whipping cream
  • ¼ cup corn syrup
  • 1 tablespoon margarine or butter
  • 2 teaspoon ground cinnamon

Chocolate curls

  • 1 bar chocolate

Topping

  • Chocolate glaze
  • Caramel sauce
  • Chocolate curls, if desired
  • ½ cup chopped pecans

Steps

Torte

  1. Preheat oven to 325°F.
  2. Grease a 9x3-inch springform pan.
  3. Heat the chocolate chips and margarine in a two-quart saucepan over medium heat until the chocolate chips melt. Cool 5 minutes.
  4. Stir in the flour until smooth.
  5. Stir in the egg yolks until well blended.
  6. Whip the egg whites in a large bowl on high speed until foamy.
  7. Beat in the sugar, 1 tablespoon at a time, until soft peaks form.
  8. Fold the chocolate mixture into the egg whites.
  9. Spread in the greased springform pan.
  10. Bake 35–40 minutes until the top appears dry and cracked. Cool 10 minutes.

Chocolate glaze

  1. Heat the chocolate and margarine over low heat until melted.
  2. Blend in the powdered sugar and water until smooth.
  3. Stir in additional boiling water, ½ teaspoon at a time, to drizzling consistency.

Caramel sauce

  1. Heat all ingredients to boiling over medium heat, stirring constantly. Reduce heat to low.
  2. Simmer uncovered 5 minutes.

Chocolate curls

  1. Let the chocolate stand in a warm place about 15 minutes. A thicker bar makes larger curls.
  2. Place the chocolate on waxed paper. Pull a vegetable peeler toward you across the flattest side, pressing firmly in long, thin strokes. Use the side of the bar for small curls.
  3. Transfer each curl with a toothpick to a wax-lined cookie sheet.
  1. Run a knife alongside the cake to loosen. Remove the side of the pan. Cool the cake completely.
  2. Place on a serving plate.
  3. Spread the chocolate glaze on top. Drizzle with caramel sauce.
  4. Garnish with chocolate curls and pecans.

Source. Adapted from “Cookbook:Indulgent Chocolate Torte” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.