Chocolate Espresso Torte

Recipe by GaylaJ
READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 5
    ounces semisweet chocolate, chopped
  • 3
    ounces unsweetened chocolate, chopped
  • 14
    lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
  • 4
    eggs, at room temperature
  • 12
    cup sugar
  • 14
    cup brewed espresso, cooled to room temperature
  • 1
    tablespoon sifted finely ground espresso beans
  • 14
    teaspoon salt
  • 14
    cup all-purpose flour, plus more for the pan
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DIRECTIONS

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