Sweet indulgence: Chocolate Truffle Torte for Valentine’s Day

It’s sweets for the sweet on Valentine’s Day. Believe it or not, you only need two ingredients to create this rich, decadent chocolate torte — yes, just two.

If you’ve been following my foodie adventures, you know I love geeking out over food science, and this recipe is no exception.

Variations of this cake have been making the rounds online for years, and Valentine’s Day felt like the perfect time to give it a whirl.

The best part? It’s historically wonderfully affordable, all you need are eggs and chocolate.

Let’s keep our fingers crossed that egg prices won’t skyrocket between the time of my writing and you reading this.

While some may hesitate at the thought of whipping egg whites into a meringue, let me assure you: If you have a mixer, you can absolutely do this.

Here’s why it works: Eggs are amazing. Separating the yolks from the whites allows the yolks to add richness while emulsifying the chocolate.

Meanwhile, the whipped egg whites transform into a meringue that provides all the lift and structure this cake needs.

The result? It’s like a chocolate soufflé and a truffle had a baby. And, yes, I ate it.

Chocolate Tips

Since chocolate is the star here, choose wisely. Purchasing the best-quality chocolate you can comfortably afford will make all the difference.

I found semisweet chocolate to be the perfect balance, though my kids preferred milk chocolate.

Feeling adventurous? Try using chocolate bars flavored with orange, raspberry or even chili for a unique twist.

This Valentine’s Day, treat yourself and your loved ones to a dessert that’s indulgent, effortless and oh-so-impressive. It’s a showstopper dessert that’s deceptively simple to make.

Chocolate Truffle Torte

Servings: 8

Ingredients

10 ounces of good quality chocolate, finely chopped

4 eggs, separated

Procedure

Preheat the oven to 350 degrees. Line an 8-inch springform pan or a round cake pan with parchment paper. Cut a circle for the bottom and a sleeve for the sides. Use cooking spray to keep the paper in place. Spray the pan so the paper will stick, but don’t spray the paper itself.

Separate the eggs, ensuring no yolks mix into the whites. Melt the chocolate in the microwave for 30-second intervals, stirring until smooth, and set aside to cool.

Using a hand or stand mixer, whip the egg whites until stiff peaks form. By hand, whisk the egg yolks into the cooled chocolate. It may seize up at first — keep whisking and it will smooth out.

Add one-third of the meringue to the chocolate mixture and whisk it to lighten it. Using a spatula, gently fold in half of the remaining meringue to incorporate and then fold in the rest until just combined.

Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake will puff up like a soufflé as it bakes, but it will fall as it cools — that’s exactly what you want.

Once cool, serve as is or dust with powdered sugar. This cake is beautifully paired with a dollop of whipped cream and fresh berries. For an extra flourish, drizzle with warm chocolate ganache or add a scoop of ice cream.