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Double Espresso Chocolate Torte

Double Espresso Chocolate Torte
Cook Time
2h 5 min
Yields
6 servings

Strong coffee flavour is a great match to this rich chocolate torte.

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ingredients

Double Espresso Chocolate Tort

1 ⅒
lb(s) bittersweet chocolate
1 ⅓
cup whipping cream
¾
cup unsalted butter
6
egg
1
cup sugar
1
Tbsp coffee liqueur

Creme Anglaise

1
cup half-and-half cream
½
vanilla beans
tsp pure vanilla, extract
1
tsp pure vanilla, extract
2
egg, yolk
3
Tbsp sugar
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directions

Step 1

Preheat oven to 225° (105°C)

Step 2

Butter a 10-inch spring form pan and line bottom and sides with parchment paper.

Step 3

Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with whish attachment.

Step 4

Heat cream and butter together just to a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk together until smooth.

Step 5

Whisk together eggs, eggs sugar and liqueur and pour into chocolate mixture.

Step 6

Blend thoroughly, scraping the bottom of the bowl occasionally.

Step 7

Do not whip on high speed. Pour into spring form pan and bake for 2 to 2 ½ hours, until edges are set and centre is still slightly soft.

Step 8

Allow to cool at room temperature.

Step 9

Leaving torte in its pan, refrigerate overnight before cutting. Serve with Crème Anglaise.

Step 10

In a small saucepot, heat cream and the scrapped seeds of the vanilla bean (and the pod for additional flavour) or vanilla extract.

Step 11

Heat cream to scald (until it gets a skin on top) over medium heat.

Step 12

In a bowl, whisk together egg yolks and sugar. A spoonful at a time, whisk a little hot cream into the egg mixture, whisking constantly, until all the cream is added.

Step 13

Return pot to low heat and stir with a wooden spoon until the sauce coats the back of the spoon evenly, 4-6 minutes.

Step 14

Strain and chill.

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