Signora Bimbi's Double Dark Chocolate Torta Recipe

Name: Signora Bimbi's Double Dark Chocolate Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces bittersweet chocolate, broken up (two 3.5-ounce bars of Valrhona 71%, Michel Cluizel 67% to 72%, El Rey 70%, Lindt Excellence 70%, Sch); 3 ounces unsweetened chocolate, broken up; 5 ounces unsalted butter; 2 ½ teaspoons ground cinnamon; 1 tablespoon vanilla extract; 1 ⅓ cups sugar; ¼ teaspoon salt; 2 tablespoons instant espresso coffee powder; 3 tablespoons water, very hot; 5 large eggs; ⅓ cup unbleached all-purpose flour; 4 ounces bittersweet chocolate, broken into bite-size pieces

Servings: persons

7 ounces bittersweet chocolate, broken up (two 3.5-ounce bars of Valrhona 71%, Michel Cluizel 67% to 72%, El Rey 70%, Lindt Excellence 70%, Sch)
3 ounces unsweetened chocolate, broken up
5 ounces unsalted butter
2 ½ teaspoons ground cinnamon
1 tablespoon vanilla extract
1 ⅓ cups sugar
¼ teaspoon salt
2 tablespoons instant espresso coffee powder
3 tablespoons water, very hot
5 large eggs
⅓ cup unbleached all-purpose flour
4 ounces bittersweet chocolate, broken into bite-size pieces

1
Preheat oven to 350F; butter and flour a shiny 9-inch springform pan.
2
Put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl.
3
Melt for 3 to 4 minutes at medium power.
4
Check by stirring.
5
Chocolate holds it shape when microwaved.
6
Or melt in a heatproof bowl over simmering water.
7
Mix the espresso into the hot water until dissolved.
8
With a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy.
9
Stir in the flour to thoroughly blend.
10
Then blend in the chocolate/butter mixture until smooth.
11
Stir in the broken-up chocolate bar.
12
Pour the batter into the springform pan.
13
Bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
14
Cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days).
15
Serve warm, or at room temperature.
16
A dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake.

1288

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces bittersweet chocolate, broken up (two 3.5-ounce bars of Valrhona 71%, Michel Cluizel 67% to 72%, El Rey 70%, Lindt Excellence 70%, Sch), 3 ounces unsweetened chocolate, broken up, 5 ounces unsalted butter, 2 ½ teaspoons ground cinnamon, and more.

Yes, Signora Bimbi's Double Dark Chocolate Torta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Signora Bimbi's Double Dark Chocolate Torta

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