Chocolate Chambord Espresso Torte

1. 1

   Preheat oven to 475u00b0.

2. 2

   Butter and flour a 10-inch spring-form pan.

3. 3

   Melt the chocolate in a double boiler; add butter.

4. 4

   Allow butter to melt, stirring occasionally until combined.

5. 5

   Stir instant Espresso into Chambord in a bowl.

6. 6

   Whisk together eggs and sugars until liquid.

7. 7

   Place bowl over a pan of boiling water and whisk mixture until warm to the touch.

8. 8

   Immediately begin to machine whisk on high speed for 3 to 4 minutes.

9. 9

   Volume should triple.

10. 10

    In a clean bowl, fold together the chocolate mixture, Chambord and almonds.

11. 11

    Add the egg mixture and fold quickly until color is uniform.

* Per serving · 4 servings · Values may vary.

No additional tips available.