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    You are in: Home / Recipes / Chocolate Espresso Torte Recipe
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    Chocolate Espresso Torte

    Chocolate Espresso Torte. Photo by GaylaJ

    1/1 Photo of Chocolate Espresso Torte

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    GaylaJ's Note:

    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.

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    Units: US | Metric

    • 5 ounces semisweet chocolate, chopped
    • 3 ounces unsweetened chocolate, chopped
    • 1/4 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
    • 4 eggs, at room temperature
    • 1/2 cup sugar
    • 1/4 cup brewed espresso, cooled to room temperature
    • 1 tablespoon sifted finely ground espresso beans
    • 1/4 teaspoon salt
    • 1/4 cup all-purpose flour, plus more for the pan


    1. 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. 2
      In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
    3. 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. 4
      Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
    5. 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.).

    Ratings & Reviews:

    • on June 30, 2009


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Espresso Torte

    Serving Size: 1 (73 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 274.6
    Calories from Fat 207
    Total Fat 23.1 g
    Saturated Fat 13.8 g
    Cholesterol 109.0 mg
    Sodium 93.7 mg
    Total Carbohydrate 19.3 g
    Dietary Fiber 3.8 g
    Sugars 10.3 g
    Protein 5.8 g

    The following items or measurements are not included:

    espresso beans

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