A rich, decadent, naturally gluten-free dessert made with just a few wholesome ingredients, perfect for chocolate lovers.

1/2 cup unsalted butter, cut into pieces

1 cup semi-sweet or dark chocolate chips (or chopped chocolate)

3/4 cup granulated sugar

1/4 teaspoon salt

1 tablespoon espresso powder (optional, enhances chocolate flavor)

1 teaspoon pure vanilla extract

3 large eggs, room temperature

1/2 cup unsweetened cocoa powder (Dutch process or natural)

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Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium saucepan over low heat, melt the butter and chocolate together, stirring frequently until smooth. Remove from heat.
Stir in the sugar, salt, espresso powder (if using), and vanilla extract. Let cool slightly.
Add eggs one at a time, whisking thoroughly after each addition.
Sift in the cocoa powder and stir until just combined and no lumps remain.
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until the torte has set and a thin crust forms on top. A toothpick inserted in the center should come out with a few moist crumbs.
Let the torte cool in the pan for 10 minutes, then run a knife around the edge and carefully invert onto a wire rack to cool completely.
Serve plain or with a dusting of powdered sugar, berries, or whipped cream.

For enhanced chocolate flavor, use espresso powder.
Ensure the eggs are at room temperature for better incorporation into the batter.
Use parchment paper to easily remove the torte from the pan.
Serve with optional toppings like powdered sugar, berries, or whipped cream for added flavor and presentation.