Chocolate Espresso Torte
From chefmeow 15 years agoIngredients
- 1 cup butter shopping list
- 1 cup plus 1 tablespoon granulated sugar shopping list
- 1 cup plus 2 tablespoons espresso shopping list
- 16 ounces semisweet chocolate shopping list
- 6 eggs plus 6 egg yolks shopping list
- Confectioner's sugar shopping list
How to make it
- Preheat oven to 325 then grease a spring form pan and place wax paper on bottom of pan.
- Grease and flour wax paper then set aside.
- Place butter, sugar and espresso in top of a double boiler and heat until sugar dissolves.
- Pour hot liquid over chocolate and stir until dissolved then set aside.
- Beat eggs and yolks until frothy then add to chocolate mixture and pour into pan.
- Bake 1 hour then remove from oven and cool completely then cover and refrigerate.
- Remove from pan and sprinkle with confectioner's sugar before serving.
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