Ingredientes para Espresso Chocolate Torte
- 1/2 cup (120ml) heavy cream
- 6 ounces (170g) bittersweet chocolate, chopped
- Dark Chocolate
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- Flour
- 1 tablespoon (15ml) strong brewed espresso
- Cinnamon
- Powdered Sugar
- Unsweetened cocoa powder, for dusting (optional)
- 1 tablespoon (14g) unsalted butter
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Cómo preparar Espresso Chocolate Torte
- Preheat oven to 400°F (200°C). Generously butter a 9-inch springform pan and line the bottom with parchment paper.
- Make the ganache: In a small saucepan over medium heat, melt 6 ounces (170g) of bittersweet chocolate, stirring occasionally until smooth.
- Stir in 1/2 cup (120ml) heavy cream and 1 tablespoon (14g) unsalted butter until fully combined and smooth (about 6-8 minutes).
- Remove from heat and stir in 1 tablespoon (15ml) strong brewed espresso.
- In a separate bowl, whisk together 4 large eggs and 3/4 cup (150g) granulated sugar until pale and fluffy (about 6-8 minutes using an electric mixer).
- Gently fold the ganache into the egg mixture until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before refrigerating for at least 3 hours to allow the torte to set.
- Before serving, dust with unsweetened cocoa powder (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
18g
Carbs
4g
