Espresso Chocolate Torte
- March 19, 2020
- by
- Teresa
The first time I made this cake, I took it to a party. Risky, I know. However, it was an instant success, and now is one of my favorite chocolate sweets.
It’s more elegant than a layer cake, but still has that real chocolate cake texture… perfect for an evening with your favorite friends. You know, those friends who “don’t count as people.” (One of the highest compliments an introvert can give you, by the way.)
The espresso takes it another level up of course, but if you’d rather have pure chocolate flavor, you can exchange it for a cup of warm water. It will still be amazing.
- chocolate
- butter
- eggs
- coffee
- sugar
- almond flour
- salt
- cocoa powder
Start your oven heating first of all – 350 degrees Fahrenheit. Wrap the outside of a springform pan with foil, which will keep it from leaking.
Melt the chocolate and butter together. Let it cool a little while you whisk the egg yolks and half of the sugar together until they are pale and thick. Add the cooled chocolate mixture, espresso, almond flour, and salt. Be careful not to add the chocolate or espresso while they’re still piping hot, as you don’t want to cook the eggs.
Beat the egg whites and the remaining half of the sugar in a stand mixer with the whisk attachment until soft peaks form. Gently fold them into the chocolate mixture, one third at a time. Pour into the springform pan, and smooth the top.
Bake for 35-45 minutes. If you like your cake very soft/fudgy, take it out when the edges are set and the center is still wobbly. If you like it a bit more firm, leave it in until the center is closer to set as well.
Cool to room temperature, and then refrigerate for four hours or until completely chilled. When you are ready to serve the torte, dust with cocoa powder and cut.
I’d love to know what you think in the comments!
Espresso Chocolate Torte
Ingredients //
- 200 g Chocolate roughly chopped
- ¾ cup Salted Butter
- 4 Eggs separated
- ¼ cup Espresso or Very Strong Coffee
- 1 cup Sugar divided
- 1 cup Almond Flour
- ¼ tsp Salt
- Cocoa Powder for dusting
Instructions //
- Preheat oven to 350° F.
- Grease a 8-9 inch springform pan and wrap the bottom with foil to prevent leaking.
- Melt the chocolate and butter together. Set aside.
- Whisk egg yolks and half of the sugar together until pale and thick.
- Stir in the chocolate mixture, espresso, almond flour and salt.
- Using a stand mixer with the whisk attachment, beat the egg whites and remaining sugar on high until soft peaks form.
- Gently fold a third of the whites into the chocolate batter. Fold in the rest, using two more increments.
- Pour into the pan and smooth the top.
- Bake for 35-45 minutes, depending how fudgy you like your torte.
- Cool to room temperature, and then refrigerate for four hours, or until completely chilled.
- Sift cocoa powder on top, and serve cold or at room temperature.
Notes
- If you like your cake very fudgy, bake only until the edges are set and the center is still wobbly. If you like it less soft, bake until center looks firm as well.
- Vanilla ice-cream is simply the last word with this cake.
- You can definitely adjust the amount of sugar and the sweetness of the chocolate. For the adults, use dark chocolate; for the children, milk is probably nicer. Sometimes I like to use chocolate with almond bits as well! Make it to suit your fancy.
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