5 ounces chocolate, semi-sweet, 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 temp 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
Heat the oven to 350°F.
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
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.
