Chocolate Espresso Torte

Total Time
Prep 20 mins
Cook 30 mins

Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.

Ingredients Nutrition

  • 5 ounces semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 14 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
  • 4 eggs, at room temperature
  • 12 cup sugar
  • 14 cup brewed espresso, cooled to room temperature
  • 1 tablespoon sifted finely ground espresso beans
  • 14 teaspoon salt
  • 14 cup all-purpose flour, plus more for the pan


  1. Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
  2. In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
  3. 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 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
  4. Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
  5. 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. (Since I used a springform pan, I let it cool completely in the pan.).
Most Helpful

Hey everybody made this cake for my culinary school and it was a great hit. Had to make 4 more--it was a sell out!!!! Thanks and have a great day, la chef in montreal

LA CHEF in montreal, canada June 30, 2009

I can't believe I forgot to review this!! I made it for a party several weeks ago and everyone absolutely loved it.....myself especially! The coffee-chocolate combo is amazing....I used bittersweet chocolate as Gayla does and it turned out perfectly. Rich and divine! Thanks Gayla!

Mel T April 02, 2006