Step-by-Step Instructions
Make the Pastry Base
Preheat your oven to 400°F (200°C). Line a 9x13-inch baking dish with parchment paper.
In a saucepan, bring the water and butter to a boil. Reduce the heat to low and stir in the flour until the mixture forms a smooth ball.
Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs one at a time until smooth and glossy.
Spread the dough evenly in the prepared baking dish. Bake for 25–30 minutes or until puffed and golden. Let it cool completely on a wire rack.
Prepare the Chocolate Filling
Heat the milk in a saucepan over medium heat until warm but not boiling.
In a bowl, whisk together sugar, cornstarch, and egg yolks. Gradually pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat, stir in the chopped chocolate until melted, and let the filling cool completely.
Assemble the Torta
Spread the cooled chocolate filling over the pastry base. Use an offset spatula to create an even layer.
Refrigerate for 30 minutes to set.
Make the Ganache Topping
Heat the heavy cream in a small saucepan until simmering.
Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth.
Pour the ganache over the chilled filling, spreading evenly to cover the surface.
Chill and Serve
Refrigerate the assembled cake for at least 2 hours to allow the layers to set.
Slice and serve chilled.
Variations and Substitutions
Gluten-Free Option: Use gluten-free all-purpose flour for the pastry.
Dairy-Free Option: Replace butter with a plant-based alternative, use almond or oat milk for the filling, and choose dairy-free chocolate.
White Chocolate Version: Substitute white chocolate for the ganache and filling for a lighter twist.
Flavor Boost: Add a splash of espresso or hazelnut liqueur to the ganache for added depth.
