Espresso Chocolate Torte
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- 1 cup whipped cream
- 1/2 cup bittersweet chocolate
- 1 cup dark chocolate
- 5 eggs
- 1/2 cup sugar
- 1/2 cup flour (scant 1/2 cup)
- 2/3 cup strong coffee
- cinnamon
- powdered sugar
- cocoa powder
- butter
Recipe
- 1 pre-heat the oven to 400 degrees.
- 2 generously butter a cake pan and line with parchment paper.
- 3 make the ganache by putting all of the chocolate into a small saucepan on medium-heat. stir in whipped cream and 1/2 tablespoon butter.
- 4 stir until fully incorporated, about 6-10 minutes.
- 5 add coffee to ganache. remove from heat.
- 6 in a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
- 7 add the ganache to the eggs, whipping at a medium speed. pour the ganache into the prepared pan.
- 8 bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
- 9 refridgerate for at least 3 hours until properly chilled. sift the cocoa.
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