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1
Preheat oven to 350F Grease a 9-inch springform pan; line bottom with parchment paper.
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2
Stir chocolate chips and shortening in medium saucepan over low heat until smooth.
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3
Whisk in cocoa powder, coffee and salt.
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4
Cool 10 minutes.
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5
Beat eggs, sugar and vanilla with an electric mixer on high speed until thick about 5-6 minutes.
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6
Fold in chocolate mixture.
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7
Pour batter into prepared pan.
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8
Bake in preheated oven 40-45 minutes.
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9
Top will be cracked and when a toothpick is inserted in center, there should be some moist batter attached.
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10
Cool in pan on wire rack for 1 hour.
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11
Don't worry.
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12
Center will fall.
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13
Gently press raised edges down so top is level.
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14
Cut around pan sides and remove sides of springform pan.
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15
Place plate on top of torte and invert onto a plate.
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16
Remove bottom off pan; peel off paper and cool torte completely.
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17
GLAZE: Stir chocolate chips and shortening in a small saucepan over low heat until smooth.
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18
Remove from heat.
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19
Cool for 10 minutes.
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20
Pour glaze into center of torte.
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21
Smoooth top with spatula, allowing some of glaze to drip down sides.
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22
Refrigerate uncovered until glaze is set, about 1 hour.
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23
Cover and keep refrigerated.
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24
TIP: This dessert can be made up to 3 days ahead.
