Chocolate Espresso Torte

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


  1. Heat the oven to 350°F.
  2. 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.
  3. In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
  4. 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.
  5. Turn the mixer to low and mix in the butter-chocolate mixture.
  6. Turn off the mixer.  Sift the flour over the batter and fold until all the ingredients are fully incorporated.
  7. 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.
  8. Cool in the pan on a rack for 10 minutes.
  9. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment.
  10. Flip the torte back onto the rack to cool completely before slicing.
  11. Serve with whipped cream.

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