Chocolate Espresso Torte

Recipe by Miraklegirl
READY IN: 1hr 25mins
SERVES: 12
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter
  • 1
    cup sugar, plus
  • 1
    tablespoon sugar
  • 1
    cup espresso, plus
  • 2
    tablespoons espresso
  • 16
    ounces semisweet chocolate
  • 6
    egg yolks
  • icing sugar (garnish)
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DIRECTIONS

  • Preheat oven to 325.
  • Grease 9" springform pan.
  • Place wax paper on bottom of pan, grease and flour; set aside.
  • Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
  • Pour hot liquid over chocolate and stir until dissolved; set aside.
  • Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
  • Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
  • Remove from pan and sprinkle with icing sugar.
  • Garnish with strawberries and a a mint leaf if desired.
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