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Wednesday, February 25, 2015

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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