top of page


Dark Chocolate Torte, Chocolate, Chocolate Dessert, Elegant Dessert

Dark Chocolate Torte


The striking, shiny glaze on this tart makes it a standout on any table; but the tart is as delicious as it looks.  It is adapted from a recipe on Epicurious and well worth buying a tart pan with a removable bottom if you don’t already own one.

  • Facebook Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon

Total Time: 90 minutes

Servings: 10




1 box of Nabisco famous wafers, reserve 6 of the cookies for another purpose (or use 1 cup crushed oreo crumbs if wafers are unavailable)

6 T. unsalted butter, melted

¼ cup sugar



1 ¼ cups heavy cream

9 ounces bittersweet chocolate (we use Guittard 60% cacao chocolate chips)

2 eggs

1 t. vanilla extract

¼ t. salt



2T. heavy cream

1¾ ounces bittersweet chocolate (Guittard 60% cacao chocolate chips)

1 t. light corn syrup

1 T. warm water

Preheat oven to 350 degrees. Finely crush cookies in a food processor.  Add sugar, then melted butter. Press mixture onto the bottom and up the sides of a tart pan with a removable bottom.  Bake for 10 min. Cool.

For filling, bring cream just to a boil and then pour over chocolate.  Whisk until smooth. In a separate bowl, whisk remaining filling ingredients until combined.  Stir into chocolate mixture. Pour into cooled crust and bake for 20-25 minutes until the edge is set, but the filling is still wobbly in the middle.  Remove from oven and cool completely, about 1 hour.

Make glaze by bringing cream to a boil and stirring in chocolate.  Stir in corn syrup and water and spread on tart.


*Tart can be made one day ahead without the glaze.  Bring tart to room temperature before glazing.

Add a side that compliments your menu:

bottom of page