Chocolate Espresso Torte is a recipe from Fine Cooking Magazine. I discovered it one day when I needed some baking inspiration, and it did the trick. It renewed my baking enthusiasm and made the family very happy.
The ingredients for Chocolate Espresso Torte should be pretty easy to round up. If you don't have espresso powder, you can find it on the coffee aisle and most grocery stores. Medaglio d'Oro seems to be the most popular brand.
The technique for making the cake is super simple and doesn't require much focus, and the end result is company-worthy. It's a perfect partner to end-of-season berries, which why I call it a berry dessert!
The recipe is from Joanne Chang, which is probably why there is nothing about it that needs changing. The only caveat is to make sure you’re serving this to people who like coffee because you can really taste the ground espresso beans. This isn't one of those recipes where the coffee is an undertone. It's more of a highlight!
Since the recipe was in Fine Cooking, I linked to it. Fine Cooking folded, so here's the recipe in recipe card format.
Recipe
Joanne Chang's Chocolate Espresso Torte
Ingredients
- 5 oz semisweet chocolate, chopped (140 grams)
- 3 oz unsweetened chocolate, chopped (84 grams)
- ¼ pound unsalted butter, cut into pieces; more for the pan (114 grams)
- 4 large eggs, room temperature at room temperature
- ½ cup sugar
- ¼ cup brewed espresso or double-strength coffee cooled to room temperature
- 1 tbsp. sifted finely ground espresso beans
- ¼ tsp. salt
- ¼ cup all-purpose flour; more for pan (35 grams)
Instructions
- Heat oven to 350°F. Butter an 8-inch cake pan and line the bottom with kitchen parchment paper. Butter the parchment paper and lightly dust the pan with flour, shaking off any excess.
- In a small, heavy-bottomed saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
- 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. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer.
- Sift the flour over the batter and fold until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 minutes.
- 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.
Ashley says
I loooooooove coffee flavoured things so when you say that you can really taste the coffee in this, it makes it sounds extra amazing to me.
Betty @ scrambled hen fruit says
This looks so decadent! I love coffee and I know I'd love this.
Anna says
Meryl, when I click on it I get the title and description, but I also get headings with arrows. When you click the arrows, the recipe parts drop down.
Here's another link.
http://www.pastrywiz.com/dailyrecipes/recipes/710.htm
LimeCake says
oh wow i love anything with coffee and chocolate, and the recipe looks simple enough. this looks delicious, anna!
Bakericious says
looks delicious
Rachel B says
Noticed that this recipe is by Joanne Chang, whose bakery in Boston, "Flour," is a favorite of mine. I'm very excited about her cookbook, which is coming out this fall, I think.
Meryl says
Hey Anna,
When I try your link, it doesn't work for me. Only the title and description show up!
Anna says
Thanks Meryl,
Your link seems to be the same as mine. I'm glad to hear it's a favorite at your house too!
Fallon says
Looks beautiful!
Meryl says
Here's a better link:
http://www.finecooking.com/recipes/chocolate_espresso_torte.aspx
Meryl says
I LOVE this torte - I've made it many times!
Tia @ ButtercreamBarbie says
i feel like that somedays too 🙂
Katrina says
Gorgeous, looks delicious. You know I don't do coffee, but would you just leave it out or replace that liquid with something? I've done a bundt cake once that called for coffee and used hot cocoa just so I wasn't leaving out the liquid, but it was more than a cup.
Anna says
You know, I think it WOULD be good without the coffee. The recipe didn't call for any vanilla, so you could add some of that instead.
LisAway says
So is this similar to a flourless chocolate cake (only with a little flour?) I've never made one. I also don't drink coffee, but this looks rich enough to go without the espresso as a very chocolate torte. Mmmm. I may have to give it a try. And that picture is really beautiful!
Julie says
Even though I'm not a coffee lover, this sounds delicious!
Camille says
What a beautiful cake! And it looks so simple too 🙂
I'm putting this on my To-Do list!
Amy D says
WOW, thanks for the tip. Will make it over there today.
Anna says
Amy, Sprouts is having a "Berry Bonanza". You can get 4 packs of assorted berries for $5.
Amy D says
Oh my this sounds wonderful!! Will have to put it on my to bake list.