Chocolate Torte Recipe

Here's a great quick recipe that is perfect when you want something sweet, chocolaty and yet, quick to pull together!

CHOCOLATE TORTE WITH CARAMEL FUDGE SAUCE 
Serves 8 to 10. 
Torte: 
4 oz. unsweetened chocolate, chopped
1/2 cup unsalted butter
1 1/4 cups golden brown sugar
1/4 tsp. salt
3 large eggs
1 tsp. vanilla
3/4 cup flour
1 cup semisweet chocolate chips (6 oz.)
Vanilla Ice Cream or Sweetened Whipped Cream Caramel

Fudge Sauce: 
1/4 cup unsalted butter
2/3 cup brown sugar
1/3 cup whipping cream
1/4 cup light corn syrup
2 oz. semisweet chocolate, finely chopped
1 tsp. vanilla
Pinch fleur de sel or other flaky salt

1. For torte, preheat oven to 325 degrees. Butter an 8-inch round cake pan and line with parchment paper. Stir unsweetened chocolate and butter in a heavy large saucepan over low heat until melted and smooth or melt in the microwave in a glass bowl on HIGH power for 1 to 1 1/2 minutes, stirring after 1 minute.

 2. Whisk in sugar and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth. Add flour and stir just until blended. Stir in half the chocolate chips. Pour batter into prepared pan, smoothing surface; sprinkle with remaining chocolate chips. Bake until tester inserted into center comes out with a few moist crumbs attached, 25 to 35 minutes. Cool completely in pan on rack. Turn out and then invert again onto a serving platter. 

3. To make the sauce, melt butter in 2-quart saucepan over medium heat; stir in brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat. Add chocolate; stir until melted and smooth. Stir in vanilla and a pinch of salt. Cool slightly. (If making ahead, place sauce in a microwave-safe bowl. Cover; refrigerate until serving time. Just before serving, microwave sauce, stirring every 30 seconds, until warm.) Cut torte into wedges and serve drizzled with sauce with a scoop of ice cream or a dollop of whipped cream.