Chocolate Rye Torte

A rich and decadent chocolate torte using our organic stone ground Danko Rye flour. This simple one-bowl mix torte recipe is sure to cure that chocolate fix and make a great snacking cake throughout the week. Jazz it up with a sauce, cream, and fruit for that elevated approach.

Download a printable version of the recipe here.

Chocolate Rye Torte

Yield: 8-inch round torte (10-12 servings)

Ingredients:

100g BSM Danko Rye whole grain flour

7g instant espresso powder

20g cocoa powder (Guittard natural cocoa used here)

7g fine sea salt

212g unsalted butter (melted)

200g dark chocolate (Guittard 62% used here)

4 large eggs (room temp)

200g confectioner’s sugar

10g vanilla extract

Garnish:

cocoa powder

Method:

Preheat an oven to 350°F. Line an 8-inch round baking pan with parchment paper.

*Pro Tip: If you crumble the parchment sheet into a ball, then unravel the sheet, it will fit better into the pan.

In a microwave safe bowl, melt together the butter and dark chocolate. Best if melted in increments of 30 seconds to prevent the chocolate from scorching. Whisk together and set aside to cool slightly.

In a separate mixing bowl, whisk all of the dry ingredients and set aside. Whisk together the eggs, confectioner’s sugar, and vanilla extract. Continue to whisk vigorously for 2-3 min or until the mixture is opaque in color and voluminous. You can also use a stand-up mixer with the whip attachment for this if you prefer. Whip on medium-high speed for 1-2 min if using a stand-up mixer or handheld mixer.

Fold the melted chocolate mixture into the egg mixture until it is fully emulsified. Add half of the dry mixture to the wet mixture and fold the batter. Add the second half of dry ingredients and fold until the batter no longer shows visible dry bits. The batter will be thick.

 Pour batter into pan and bake for 35 min or until the top shows cracking. Allow the torte to cool to room temp before slicing. Cover and consume within a week.