Chocolate Espresso Torte
Chocolate Espresso Torte has to be one of the absolute best chocolate recipes around. Of course, I don't think there are any chocolate recipes that I don't like, but this wonderful concoction is among my favorites. Bake it and you'll see why.
Cooking Time30 min
- 5 ounces semisweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1/4 pound unsalted butter, cut into pieces
- 4 eggs, room temperature
- 1/2 cup sugar
- 1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
- 1 tablespoon espresso beans, finely ground and sifted
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- Heat the oven to 350°F.
- Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess.
- In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
- Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans and salt on medium-high speed until thick and voluminous, at least 8 mins.
- Turn the mixer to low and mix in the butter-chocolate mixture.
- Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.
- Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 minutes.
- Cool in the pan on a rack for 10 minutes.
- Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment.
- Flip the torte back onto the rack to cool completely before slicing.
- Serve with whipped cream.
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