Chocolate Torte
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Chocolate Torte

By 

Madison Skye

celebration entertaining
About This Recipe

This chocolate torte feels like a love letter to chocolate — rich, glossy, and beautifully balanced. Beneath a cascade of fresh berries lies a smooth ganache made from our Pure Dark chocolate bars, nestled in a date-sweetened graham crust with the perfect crunch. Finished with flaky salt, it’s a dessert that turns any table into a celebration.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Chocolate Torte

By 

Madison Skye

celebration entertaining
About This Recipe

This chocolate torte feels like a love letter to chocolate — rich, glossy, and beautifully balanced. Beneath a cascade of fresh berries lies a smooth ganache made from our Pure Dark chocolate bars, nestled in a date-sweetened graham crust with the perfect crunch. Finished with flaky salt, it’s a dessert that turns any table into a celebration.

Ingredients
Serving Size: Serves 10
2

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bars, finely chopped
1

cup cream
12

date-sweetened graham crackers (we used Must Love, which are smaller than standard; adjust quantity depending on cracker size)
6

tablespoons unsalted butter, melted
2

tablespoons unsweetened cacao powder

Handful of fresh raspberries (or other berries)

Flaky sea salt, for topping

9-inch tart dish
Directions
  1. Prepare crust. In a food processor, pulse graham crackers, melted butter, and cacao powder until mixture resembles fine crumbs and sticks together. If it’s too wet, pulse in a few more crackers until the texture is like damp sand. If it’s too dry, drizzle in 1–2 teaspoons more melted butter at a time and pulse until it clumps lightly when pressed between your fingers. Press evenly into the bottom of a 9-inch tart dish.
  2. Heat cream. In a small saucepan, warm cream over medium heat until just simmering (do not boil).
  3. Make ganache. Place chopped chocolate in a heatproof bowl. Pour warm cream over chocolate and cover. Let sit for 3 minutes, then whisk until smooth and glossy.
  4. Assemble. Pour chocolate ganache into the prepared crust and spread evenly.
  5. Chill. Refrigerate overnight, or at least 4 hours, until set.
  6. Serve. Top with fresh berries and flaky sea salt just before serving.
Notes
  1. Graham cracker size will affect the crust — Must Love crackers are smaller, so adjust quantity as needed to yield about 1 ½ cups of crumbs.
  2. Swap raspberries for strawberries, blueberries, or a mix of seasonal fruit.
  3. For a nutty variation, add ½ cup finely chopped toasted almonds or hazelnuts to the crust mixture.-
  4. Best served chilled; leftovers keep in the refrigerator for up to 3 days.

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