Ingredients
Equipment
Method
- In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened and begin to clump together.1 ½ cups chocolate cookie crumbs, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Pour the crumb mixture into an 8 or 9-inch springform pan. Use the bottom of a glass or your fingers to press the crumbs down firmly and evenly to form the base of your torte. Ensure there are no gaps. Set aside.
- Place the semi-sweet chocolate chips or chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges – do not boil. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring, then gently whisk until the chocolate is completely melted and smooth. Set aside to cool slightly.12 ounces semi-sweet chocolate chips or chopped semi-sweet chocolate, 1 cup heavy cream
- In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy.8 ounces cream cheese
- Gradually add the powdered sugar to the cream cheese and beat until well combined and no lumps remain. Beat in the vanilla extract and salt until incorporated.½ cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Pour the slightly cooled chocolate mixture into the cream cheese mixture. Beat on low speed until just combined, then increase speed to medium and beat for about 1-2 minutes until the filling is smooth, homogeneous, and has a uniformly rich chocolate color. Be careful not to overmix.
- Pour the chocolate filling evenly over the prepared cookie crust in the springform pan. Gently tap the pan on the counter a couple of times to help settle the filling and remove any air bubbles.
- Cover the springform pan tightly with plastic wrap. Refrigerate for at least 4-6 hours, or preferably overnight, until the torte is firm and set.
- Once the torte is firm, carefully remove the sides of the springform pan. Garnish with your favorite toppings like fresh berries, a dollop of whipped cream, or chocolate shavings. Slice and serve chilled.fresh berries, whipped cream, chocolate shavings, chocolate sauce
Notes
This torte needs to be stored in an airtight container in the refrigerator and will stay fresh for up to 4-5 days.
For longer storage, freeze for up to 2-3 months. Thaw in the refrigerator for at least 24 hours.
