This elegant, rich dessert is the perfect finale to a sit-down meal.

Espresso Torte

5 ounces chocolate, semisweet, chopped
3 ounces chocolate, unsweetened, chopped
1/4 pound butter, unsalted, cut in pieces
4 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup espresso, cooled to room temperature or use 1/4 cup coffee, double strength (cooled to room temp)
1 tablespoon espresso beans, sifted, finely ground
1/4 teaspoon salt
1/4 cup all-purpose flour

Whipped cream for accompaniment

1. Heat the oven to 350°F (175°C).
2. Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan.
3. In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
4. 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. Turn the mixer to low and mix in the butter-chocolate mixture, turn off the mixer.
5. Sift the flour over the batter and fold in until all the ingredients are fully incorporated.
6. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 10 minutes.
7. 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.
8. Serve with whipped cream

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.