Espresso Chocolate Torte

READY IN: 30mins
Recipe 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).

Top Review by KellysMomma

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

Ingredients Nutrition

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.

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