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Espresso Chocolate Torte

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“This is a fabulous adaption to a torte,it uses coffee and has the greatest density and texture(much flourless chocolate cake, although not flourless).”
READY IN:
30mins
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 400 degrees.
  2. Generously butter a cake pan and line with parchment paper.
  3. Make the ganache by putting all of the chocolate into a small saucepan on medium-heat. Stir in whipped cream and 1/2 tablespoon butter.
  4. Stir until fully incorporated, about 6-10 minutes.
  5. Add coffee to ganache. Remove from heat.
  6. In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
  7. Add the ganache to the eggs, whipping at a medium speed. Pour the ganache into the prepared pan.
  8. Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
  9. Refridgerate for at least 3 hours until properly chilled. Sift the cocoa.

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