Chocolate Espresso Torte

Submitted by GaylaJ

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 10

ingredients

• 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

directions

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.).

Reviews

[adopt a greyhound]

Wonderful! Made it using both reg. cocoa and Dutch (1/2 and 1/2) Didn't specify so used both. This was sooo good. Served with Bailey's ice cream too.

 

[Stephie B.]

Definitely a hit. Rich and dense and tasty! I used single serving Expresso packets and it worked just fine.

 

[LA CHEF in montreal]

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

 

[Mel T]

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!