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Chocolate Expresso Torte Recipe

Ingredients

How to make it

  • Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.
  • In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, 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 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.
  • Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. 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.

Reviews & Comments 2

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  • ahmed1 16 years ago
    I can resist to give it a try soon.
    Was this review helpful? Yes Flag
  • debra47 16 years ago
    Chocoholics will love this recipe! Thanks for posting.
    Was this review helpful? Yes Flag

The Cook

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