Ingredients
5 oz. semisweet chocolate, choopped
3 oz. unsweetened chocolate, choopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room tenperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room tenperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
Direction
Heat the oven to 350 F.
Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment).
Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based 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 min.
Turn the mixer to low and mix in the butter-chocolate mixture.
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 min.
Cool in the pan on a rack for 10 min.
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
5 oz. semisweet chocolate, choopped
3 oz. unsweetened chocolate, choopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room tenperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room tenperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
Direction
Heat the oven to 350 F.
Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment).
Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based 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 min.
Turn the mixer to low and mix in the butter-chocolate mixture.
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 min.
Cool in the pan on a rack for 10 min.
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
