Angel Torte

This chocolate torte is rich and decadent, which makes it an ideal way to end a great meal.

Serves: 12Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy

Serves: 12


  • 4 oz. semisweet chocolate, finely chopped
  • 2 Tbsp. butter, cut into 1⁄4-inch cubes
  • 1⁄2 cup brewed coffee
  • 3⁄4 cup Dutch processed cocoa powder, divided
  • 2 egg yolks, room temperature
  • 3⁄4 cup superfine sugar, divided
  • 1 Tbsp. butterscotch liqueur
  • 3⁄4 cup ground walnuts
  • 3 Tbsp. cake flour
  • 4 egg whites, room temperature
  • 1⁄8 tsp. cream of tartar


  • Preheat the oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper.
  • Melt the chocolate, butter, and coffee in the top of a double boiler over hot, not simmering, water, stirring continuously. Stir in 1⁄2 cup cocoa powder. Set aside to cool to room temperature.
  • Whisk together the egg yolks and 1⁄2 cup of the sugar until thick. Add the butterscotch liqueur, chocolate mixture, ground walnuts, and flour. Set aside.
  • Whip together the egg whites and cream of tartar, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the remaining sugar, beating until stiff peaks form. Gently fold a third of the egg whites into the chocolate mixture. Repeat until all the egg whites are incorporated.
  • Pour into the prepared pan and bake for 35 minutes, or until a toothpick comes out with moist crumbs when inserted in the center of the cake. Cool in the pan on a wire rack. The center will fall slightly as it cools. Before serving, dust with remaining 1⁄4 cup cocoa powder.