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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots. Ingredients:
5 ounces semisweet chocolate, chopped |
3 ounces unsweetened chocolate, chopped |
1/4 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan) |
4 eggs, at room temperature |
1/2 cup sugar |
1/4 cup brewed espresso, cooled to room temperature |
1 tablespoon sifted finely ground espresso beans |
1/4 teaspoon salt |
1/4 cup all-purpose flour, plus more for the pan |
Directions:
1. Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
2. In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
3. 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 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
4. Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
5. Cool in the pan on a rack for 10 minutes. 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. (Since I used a springform pan, I let it cool completely in the pan.).
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