Espresso Chocolate Torte – a delicious recipe with whipped cream, bittersweet chocolate, dark chocolate, eggs, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the oven to 400 degrees.
2
Generously butter a cake pan and line with parchment paper.
3
Make the ganache by putting all of the chocolate into a small saucepan on medium-heat.
4
Stir in whipped cream and 1/2 tablespoon butter.
5
Stir until fully incorporated, about 6-10 minutes.
6
Add coffee to ganache.
7
Remove from heat.
8
In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
9
Add the ganache to the eggs, whipping at a medium speed.
10
Pour the ganache into the prepared pan.
11
Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
12
Refridgerate for at least 3 hours until properly chilled.
13
Sift the cocoa.
1027
kcal
Calories
62
g
Fat
93
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup whipped cream, ½ cup bittersweet chocolate, 1 cup dark chocolate, 5 eggs, and more.
Yes, Espresso Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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