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Ingredients
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Torte
Espresso Cream
Method
Torte Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Eggs and Sugar
In a separate bowl, whisk together the granulated sugar and large eggs until pale and fluffy. Add the vanilla extract and mix well.
- 3
Combine Mixtures
Gradually add the melted chocolate mixture to the egg mixture, stirring continuously until fully combined.
- 4
Add Flour and Salt
Sift the all-purpose flour and salt into the chocolate mixture. Gently fold the flour into the batter until just combined; do not overmix.
- 5
Bake the Torte
Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Espresso Cream Preparation
- 6
Whip the Cream
In a large mixing bowl, pour the heavy cream and whip using an electric mixer until soft peaks form.
- 7
Add Flavorings
Add the espresso coffee, powdered sugar, and vanilla extract to the whipped cream. Continue to whip until stiff peaks form and the mixture is thickened.
Assembly
- 8
Serve the Torte
Once the torte has cooled completely, place it on a serving plate. Top generously with the espresso cream. Optionally, garnish with chocolate shavings or cocoa powder before serving.