Bittersweet Chocolate Torte - cooking recipe

Ingredients

5 ounces bittersweet chocolate, coarsely chopped (65%)
3/4 cup butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 cup pecans, toasted and finely chopped
1/4 cup chocolate chips (dark or milk) or 1/4 cup chopped chocolate (dark or milk)
2 tablespoons cocoa powder
1 teaspoon ground cinnamon

Preparation

Preheat oven to 350\u00b0F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
Pour into prepared pan.
Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.