Espresso Chocolate Torte

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: 30 mins
• Serves: 16
• Yields: 1 cake

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.