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| This extremely deep, rich, and dark cake tastes great with whipped cream. |
| 5 oz. semisweet chocolate, chopped |
| 3 oz. unsweetened chocolate, chopped |
| 1/4 lb. (8 Tbs.) unsalted butter, cut into pieces; more for the pan |
| 4 eggs, at room temperature |
| 1/4 cup brewed espresso or double-strength coffee, cooled to room temperature |
| 1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans) |
| 1/4 cup all-purpose flour; more for the pan |
| Heat the oven to 350°F. Butter an 8-inch cake pan and line the bottom with kitchen 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. 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 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 |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated