Chocolate Espresso Torte

“This is a flourless, rich, dense cake which is as creamy as cheesecake- so serve tiny slices. It is a passover recipe (just make sure to dust the pan with Passover cake meal instead of flour) but would be delicious year round. Enjoy!”
READY IN:
1hr 25mins
SERVES:
12
YIELD:
1 torte
UNITS:
US

Ingredients Nutrition

  • 1 cup butter
  • 1 cup sugar, plus
  • 1 tablespoon sugar
  • 1 cup espresso, plus
  • 2 tablespoons espresso
  • 16 ounces semisweet chocolate
  • 6 eggs
  • 6 egg yolks
  • icing sugar (garnish)

Directions

  1. Preheat oven to 325.
  2. Grease 9" springform pan.
  3. Place wax paper on bottom of pan, grease and flour; set aside.
  4. Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
  5. Pour hot liquid over chocolate and stir until dissolved; set aside.
  6. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
  7. Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
  8. Remove from pan and sprinkle with icing sugar.
  9. Garnish with strawberries and a a mint leaf if desired.

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