Delia Smith Chocolate Torte

There are few desserts as timeless and luxurious as Delia Smith’s Chocolate Torte. As someone who’s spent countless evenings baking through her treasured books, this torte holds a special place: it’s the kind of dessert that feels like a warm hug and a showstopper all at once.

Whether you are preparing a romantic dinner, hosting a gathering, or simply craving something deeply indulgent, this easy chocolate torte delivers on every level. With its rich, tender texture and bittersweet chocolate depth, it is a masterpiece of simplicity: pure, unadulterated cocoa glory. It also happens to be a brilliant example of why Delia Smith’s recipes continue to stand the test of time. If you’re looking for a decadent yet achievable special occasion chocolate dessert, this easy chocolate torte deserves a spot on your table.

Why You’ll Love This Chocolate Torte Recipe

• Silky, fudgy texture that feels melt-in-your-mouth luxurious with every bite
• Only five main ingredients for effortless elegance without the fuss
• Perfect for make-ahead entertaining: it tastes even better the next day
• Naturally gluten-free (no flour needed) while still feeling decadent
• A stunning centerpiece with minimal decorating needed: just a dusting of cocoa powder

Ingredients for Delia Smith’s Chocolate Torte

• 1½ sticks (12 tablespoons) unsalted butter, cut into small pieces: creates a rich, luscious base
• 12 ounces bittersweet chocolate, chopped: brings that deep, bold chocolate flavor
• 6 large eggs: provide structure while keeping the torte light yet fudgy
• ½ cup granulated sugar: balances the bitterness of the chocolate without overpowering
• Pinch of kosher salt: enhances all the chocolatey notes beautifully
• Unsweetened cocoa powder, for dusting: adds a final touch of elegance and depth

How to Make Delia Smith’s Chocolate Torte

1. Preheat the oven to 350°F.
2. Lightly butter the bottom and sides of a 9-inch springform pan to prevent sticking.
3. Melt the chocolate and butter together in a heatproof bowl over gently simmering water, stirring until smooth. Let it cool slightly.
4. Beat the eggs, sugar, and salt together in a large bowl using a mixer on medium-high speed until the mixture turns pale and thick, about 5 to 8 minutes.
5. Fold half of the cooled chocolate mixture gently into the egg mixture. Once incorporated, fold in the remaining chocolate.
6. Pour the batter into the prepared springform pan, smoothing the top.
7. Bake for 35 to 45 minutes, or until the top is no longer shiny and the center just barely jiggles. A toothpick inserted should come out with moist crumbs.
8. Cool completely in the pan on a wire rack to allow the torte to set.
9. Remove the springform ring once fully cooled, and carefully transfer the torte to a serving platter.
10. Dust the top with unsweetened cocoa powder just before serving for a flawless finish.

Common Mistakes to Avoid

• Overbaking the torte: It should be just set, with a slightly moist center.
• Adding the chocolate too hot: Let it cool slightly or it might scramble the eggs.
• Overmixing: Gently fold to keep the batter light and airy.
• Skipping the cocoa dusting: It adds both flavor and a beautiful polished look.
• Using chocolate that’s too sweet: Stick to bittersweet chocolate for the best balance.

Storage and Reheating Instructions

Storage:
Wrap the cooled chocolate torte tightly in plastic wrap and refrigerate for up to 4 days.

Freezing:
Wrap individual slices in cling film and foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating:
For a warm slice, microwave for about 15–20 seconds or gently warm in a low oven at 300°F for 5 minutes.

FAQs About Delia Smith’s Chocolate Torte

Q: Can I substitute dark chocolate for bittersweet chocolate?
A: Yes, but choose a dark chocolate that is around 60–70% cocoa for a similar flavor balance.

Q: Why does my torte crack on top?
A: Minor cracking is normal due to the rich, egg-based structure. It will still taste wonderful!

Q: Can I add coffee to the batter?
A: Absolutely. Adding 1–2 teaspoons of espresso powder intensifies the chocolate flavor without making it taste like coffee.

Q: Should I sift the cocoa powder before dusting?
A: Yes. Sifting ensures a light, even dusting without clumps, giving the torte a more polished appearance.

Nutrition Facts (Per Serving)

• Calories: 435
• Total Fat: 35g
• Saturated Fat: 21g
• Carbohydrates: 21g
• Protein: 9g
• Sodium: 160mg
• Sugars: 10g

Try More Recipes:

• Delia Smith Meatloaf
• Delia Smith Tomato Sauce
• Delia Smith Sultana Scones
• Delia Smith Lemon Surprise Pudding