Chocolate Espresso Torte Recipe

Time1h

Serves8

Indulge in our decadent Chocolate Espresso Torte, a rich and velvety dessert that combines the bold flavors of dark chocolate and robust espresso. Each slice is a harmonious blend of moist chocolate cake layered with silky espresso-infused ganache, all topped with a delicate dusting of cocoa powder. Perfectly complemented by a dollop of whipped cream, this torte promises to satisfy your sweet cravings and awaken your senses with every bite.

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Ingredients

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Torte Ingredients

7.05 oz (200 g) dark chocolate (70% cocoa or higher)3 1/2 oz (100 g) Unsalted butter0.42 cup (100 ml) espresso coffee, brewed and cooled5.29 oz (150 g) granulated sugar3 pieces Large eggs1 tsp Watkins vanilla extract1 3/4 oz (50 g) 00 bread flour1 pinch Celtic sea salt2 tbs powdered sugar (for dusting)

Method

Preparation Instructions

Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water or in the microwave in short bursts, stirring until smooth. Allow to cool slightly.

Mix Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, eggs, brewed espresso, and vanilla extract until well combined.

Combine Mixtures

Slowly add the melted chocolate and butter mixture to the egg mixture, stirring until fully incorporated.

Add Dry Ingredients

Sift in the flour and salt, and gently fold the mixture until just combined. Do not overmix.

Bake the Torte

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before slicing and serving.