Signora Bimbi's Double Dark Chocolate Torta
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 slices
- Serves:
- 12
ingredients
- 7 ounces bittersweet chocolate, broken up (two 3.5-ounce bars of Valrhona 71%, Michel Cluizel 67% to 72%, El Rey 70%, Lindt Excellence 70%, Sch)
- 3 ounces unsweetened chocolate, broken up
- 5 ounces unsalted butter
- 2 1⁄2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 1 1⁄3 cups sugar
- 1⁄4 teaspoon salt
- 2 tablespoons instant espresso coffee powder
- 3 tablespoons water, very hot
- 5 large eggs
- 1⁄3 cup unbleached all-purpose flour
- 4 ounces bittersweet chocolate, broken into bite-size pieces
directions
- Preheat oven to 350°F; butter and flour a shiny 9-inch springform pan.
- Put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl. Melt for 3 to 4 minutes at medium power. Check by stirring. Chocolate holds it shape when microwaved. Or melt in a heatproof bowl over simmering water.
- Mix the espresso into the hot water until dissolved.
- With a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy.
- Stir in the flour to thoroughly blend.
- Then blend in the chocolate/butter mixture until smooth.
- Stir in the broken-up chocolate bar.
- Pour the batter into the springform pan.
- Bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
- Cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days). Serve warm, or at room temperature.
- A dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake.
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RECIPE SUBMITTED BY
single mom, special education teacher, raising 2 teenage boys. Eat mostly low-fat, low calorie. Have cut out HFCS and saturated fats completely. We are looking and feeling so much better.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">