Ingredients:

  • 8 oz semi-sweet chocolate, chopped
  • 1 cup heavy cream, divided
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 12-15 chocolate wafer cookies (approximately 6 oz)
  • Optional: cocoa powder for dusting

Instructions:

  1. In a double boiler, melt the chopped chocolate over simmering water, stirring until smooth.
  2. Remove from heat and let cool slightly.
  3. In a separate bowl, whip ¾ cup of heavy cream with sugar and vanilla until soft peaks form.
  4. Gently fold the whipped cream into the melted chocolate until fully incorporated.
  5. Line the base of the springform pan with parchment paper.
  6. Spread a generous layer of the chocolate filling on the bottom.
  7. Place a layer of chocolate wafers on top of the filling. Repeat layering until all filling and wafers are used.
  8. Cover the torte with plastic wrap and refrigerate for at least 2 hours or until set.
  9. Carefully remove from the pan. Dust with cocoa powder if desired and slice to serve.