Chocolate Espresso Torte Recipe

How to make it

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• Position rack in the center of the oven and preheat to 325 degress F.
• Generously butter an 8 inch diameter springform pan with 2-3/4 inch sides.
• Line bottom with parchment or waxed paper.
• Butter paper and sprinkle with matzo cake meal.
• Melt 2 cups butter slowly in a heavy 3 quart saucepan.
• Add sugar and espresso and continue cooking over medium-low heat until sugar dissolves.
• Add both types of chopped chocolate and stir until melted and smooth.
• Remove chocolate mixture from heat.
• Whisk eggs and yolks in large bowl until frothy.
• Whisk into chocolate mixture.
• Pour batter into prepared pan.
• Place pan on heavy baking sheet.
• Bake until edges puff and crack slightly, but center is not completely set, about 1 hour.
• Do not overbake as the cake will set as it cools.
• Transfer to rack and cool. Cover and refrigerate overnight.
• Run small sharp knife around cake pan sides to loosen.
• Carefully release pan sides.
• Sift powered sugar over cake.
• To serve, cut into wedges wiping knife clean before each cut.
• Serves 8 - 10
• Source: Bon Appétit