Chocolate Torte

The torte is a staple of Italian cuisine, and shines in both sweet and savory departments. My family's chocolate torte recipes are old-school and proudly boast ingredients which are not so common in today's American desserts. Such an example would be the inclusion of pine nuts, raisins, and candied orange peel.

I like my chocolate torte simple and focused on the star ingredient: chocolate! Pine nuts sprinkled over the top of the cake lend some welcome texture and nice color contrast, but I prefer not to incorporate nuts into the batter itself as pine nuts tend to absorb moisture and thus lose their crunch along the way.

Hardware Requirements

  • Stand mixer
  • Cake tin - about 9" wide and at least 2" deep


  • All-purpose flour - 2 1/4 cups
  • Cocoa powder - 2 cups (100% unsweetened baking cocoa)
  • Sugar - 2 cups
  • Butter - 1 cup (16 Tbs) at room temperature
  • Semi-sweet chocolate bar - 4oz
  • Kosher Salt - 1 tsp
  • Milk - 2 cups
  • Eggs - 5
  • Pine nuts - 1 oz (about 4 Tbs)


  1. Preheat oven to 350 degrees fahrenheit
  2. Sift flour and cocoa powder in a separate bowl
  3. Melt the chocolate bar in a double-boiler
  4. Blend butter and sugar in the mixer
  5. Add eggs, one at a time
  6. Add Kosher salt
  7. Once cooled, add melted chocolate to the mixer with butter and sugar and blend
  8. Incorporate flour/cocoa mixture, about 1 cup at a time, followed by 1/2 cup of milk, repeating until both flour/cocoa and milk ingredients are gone
  9. Butter and lightly flour cake tin
  10. Pour in batter, and sprinkle pine nuts on top
  11. Cook for 55 minutes