Espresso Chocolate Torte

Submitted by BachFromTheDead

"This is a fabulous adaption to a torte,it uses coffee and has the greatest density and texture(much flourless chocolate cake, although not flourless)."

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 1 cake
• Serves: 16

ingredients

• 1 cup whipped cream
• 1⁄2 cup bittersweet chocolate
• 1 cup dark chocolate
• 5 eggs
• 1⁄2 cup sugar
• 1⁄2 cup flour (scant 1/2 cup)
• 2⁄3 cup strong coffee
• cinnamon
• powdered sugar
• cocoa powder
• butter

directions

1. Pre-heat the oven to 400 degrees.
2. Generously butter a cake pan and line with parchment paper.
3. Make the ganache by putting all of the chocolate into a small saucepan on medium-heat. Stir in whipped cream and 1/2 tablespoon butter.
4. Stir until fully incorporated, about 6-10 minutes.
5. Add coffee to ganache. Remove from heat.
6. In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
7. Add the ganache to the eggs, whipping at a medium speed. Pour the ganache into the prepared pan.
8. Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
9. Refridgerate for at least 3 hours until properly chilled. Sift the cocoa.

Reviews

[KellysMomma]

This was fabulous, my daughter thought I'd gone to the Cafe' down the street! <br/>Thanx, I WILL be making this again!

 

[AllDemNiners2011]

This was great, nice and dense, easy to make; I liked the usage of whipped cream as opposed to heavy cream in the ganache too.<br/>I'll definately make these again.