Black and White Torte

This world-class dessert is rich and delicious as a chocolate truffle. Make it your own by decorating it with different piping tips and styles.

Serves: 12Hands-on: 30 minutesTotal: 8 hours 45 minutesDifficulty: Easy

Serves: 12


  • 16 oz. bittersweet chocolate, finely chopped
  • 3⁄4 cup butter, cut into 1⁄4-inch cubes
  • 6 large egg yolks, warmed to room temperature
  • 1 Tbsp. Dutch process cocoa powder
  • 6 large egg whites, room temperature
  • 1⁄4 tsp. cream of tartar
  • 2 Tbsp. superfine sugar
  • 1 tub (16 oz.) buttercream frosting
  • 1 tub (16 oz.) chocolate frosting


  • Preheat the oven to 425°F. Line the bottom of an 8-inch springform pan with parchment paper.
  • Melt the chocolate and butter in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool to room temperature. Whisk in the egg yolks and cocoa powder. 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 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 15 minutes. The torte should appear to be slightly undercooked. Cool in the pan on a wire rack. The center will fall slightly as it cools. When cool, cover and refrigerate overnight.
  • Place 1⁄4 cup buttercream in a pastry bag fitted with a star tip. Frost torte with the remaining buttercream frosting in a thin layer. Pipe small florets on the top of the take with buttercream frosting. Do the same with the whipped chocolate frosting to create a decorative pattern.