Chocolate Espresso Torte

1. 1

   Preheat oven to 350u00b0F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.

2. 2

   In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.

3. 3

   Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.

4. 4

   Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.

5. 5

   Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).

* Per serving · 4 servings · Values may vary.

No additional tips available.