Chocolate Amatller Barcelona Centenario
Alphonse Mucha
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chocolate Espresso Torte

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Caffe Barocco
Dennis Barloga
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Chocolate Espresso Torte
Fine Cooking # 32

 "This extremely deep, rich, and dark cake tastes great with whipped cream."

Serves ten.

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces; more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans
(from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour; more for the pan
 

 A rich chocolate torte benefits from the smoky depth of ground espresso beans. Add a teaspoon of instant coffee to a cup of cream before whipping it for a "café au lait" garnish.
Heat the oven to 350 degrees F. Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess.
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 min. 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 min. Cool in the pan on a rack for 10 min. 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.  
--Joanne Chang
© by The Taunton Press, Inc. Used by permission
 

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