Recipe

Signora Bimbi's Double Dark Chocolate Torta Recipe

Print Recipe

Ingredients

4 oz bittersweet chocolate, broken into bite-size pieces .
3 tbsps water, very hot .
1 tbsp vanilla extract .
1 1/3 c sugar .
2 1/2 tsps ground cinnamon .
1/3 c unbleached all-purpose flour .
5 large eggs .
7 oz bittersweet chocolate, broken up (two 3.5-oz bars of Valrhona 71%, Michel Cluizel 67% to 72%, El Rey 70%, Lindt Excellence 70%, Sch) .
1/4 tsp salt .
3 oz unsweetened chocolate, broken up .
2 tbsps instant espresso coffee powder .
5 oz unsalted butter

Directions

Step #1 Preheat oven to 350°F; butter & flour a shiny 9-inch springform pan.
Step #2 Put the first quantities of chocolate (bittersweet & unsweetened) & the butter together in a medium-sized microwave safe bowl.
Step #3 Melt for 3 to 4 mins at medium power.
Step #4 Check by stirring.
Step #5 Chocolate holds it shape when microwaved.
Step #6 Or melt in a heatproof bowl over simmering water.
Step #7 Mix the espresso into the hot water until dissolved.
Step #8 With a whisk, vanilla, beat together the cinnamon, espresso, salt, sugar, & eggs until creamy.
Step #9 Stir in the flour to thoroughly mix.
Step #10 Then mix in the chocolate/butter mixture until smooth.
Step #11 Stir in the broken-up chocolate bar.
Step #12 Pour the batter into the springform pan.
Step #13 Bake 25 mins, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
Step #14 Cool on a rack 30 mins (you could then wrap the cake & chill it up to 2 days).
Step #15 Serve warm, or at about room temp.
Step #16 A dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake.
Enjoy the Signora Bimbi's Double Dark Chocolate Torta recipe

Viewing Signora Bimbi's Double Dark Chocolate Torta Receipe