This elegant, rich dessert would make a wonderful finale to a sit-down meal.
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
- Preheat the oven to 350°F (175°C).
- Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan.
- In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
- 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.
- Sift the flour over the batter and fold in until all the ingredients are fully incorporated.
- 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.
- 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.
- Serve with whipped cream.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.