Joanne Chang's Chocolate Espresso Torte
Originally from Fine Cooking Magazine.
Servings 8
Cost 5
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.