Chocolate Espresso Torte

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 5 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1/4 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
• 4 eggs, at room temperature
• 1/2 cup sugar
• 1/4 cup brewed espresso, cooled to room temperature
• 1 tablespoon sifted finely ground espresso beans
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour, plus more for the pan

Recipe

• 1 preheat oven to 350°f 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 in a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. set aside.
• 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 pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
• 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.).