Ingrédients pour Chocolate Espresso Torte
- Semisweet Chocolate
- Unsweetened Chocolate
- Unsalted Butter
- 4 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) freshly brewed espresso
- Espresso Beans
- Pinch of salt
- All Purpose Flour
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Comment préparer Chocolate Espresso Torte
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan. Line the bottom with parchment paper, buttering the parchment as well.
- In a medium heatproof bowl set over a pan of simmering water (double boiler), melt 8 ounces (225g) of bittersweet chocolate and 4 tablespoons (55g) of unsalted butter, stirring until smooth and combined. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together 4 large eggs, ¾ cup (150g) granulated sugar, ½ cup (120ml) freshly brewed espresso, 1 teaspoon finely ground espresso beans, and a pinch of salt until light and fluffy (about 8-10 minutes with an electric mixer).
- Reduce mixer speed to low and gradually add the cooled chocolate mixture, mixing until just combined.
- In a separate bowl, whisk together ½ cup (60g) all-purpose flour and ¼ teaspoon baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the torte cool in the pan for 10 minutes before running a thin knife or spatula around the edges to loosen it.
- Carefully remove the torte from the pan and let it cool completely on a wire rack before refrigerating overnight.
- Once chilled, slice and serve. Garnish with fresh berries or a dusting of cocoa powder (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
69g
Carbs
6g
