Chocolate Espresso Torte
Indulge in the rich, velvety decadence of this Chocolate Espresso Torte, a show-stopping dessert that's perfect for any special occasion or simply to satisfy your chocolate cravings. Made with luscious dark chocolate and a bold kick of brewed espresso, this flourless torte boasts an intensely deep flavor and a perfectly fudgy texture. The addition of unsweetened cocoa and pure vanilla extract enhances its gourmet appeal, while a whisper of salt balances the sweetness beautifully. Baked to perfection with just a slight jiggle at the center, this elegant dessert is finished with a dusting of powdered sugar and optional whipped cream for a touch of sophistication. Ready in under an hour, this luxurious torte is gluten-free and makes an exquisite centerpiece for dinner parties or holiday celebrations. Serve it with coffee or your favorite dessert wine, and savor a slice of indulgence that’s irresistibly smooth, rich, and unforgettable!
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Ingredients
- 225 grams dark chocolate (70% cocoa)
- 170 grams unsalted butter
- 150 grams granulated sugar
- 5 large eggs
- 60 milliliters brewed espresso (strong)
- 15 grams cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 200 milliliters whipped cream (for serving, optional)
- 10 grams powdered sugar (for garnish, optional)
Directions
Step 1
Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides lightly with butter.
Step 2
In a double boiler or heatproof bowl set over simmering water, melt the dark chocolate and unsalted butter together, stirring occasionally. Once melted, remove from heat and let it cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and eggs until pale, thick, and creamy, about 2-3 minutes using a hand or stand mixer.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, folding gently with a spatula until combined.
Step 5
Add the brewed espresso, cocoa powder, vanilla extract, and salt to the batter. Gently fold until fully incorporated and smooth.
Step 6
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 7
Bake the torte in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. A toothpick inserted into the center should come out with moist crumbs.
Step 8
Remove the torte from the oven and let it cool completely in the pan. Once cooled, run a knife around the edges and release the springform pan.
Step 9
Transfer the torte to a serving plate. Dust the top with powdered sugar if desired and serve with a dollop of whipped cream for extra indulgence.
Step 10
Slice and enjoy this luxurious chocolate espresso torte. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1087.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4298.0 |
| Total Fat 334.0g | 0% |
| Saturated Fat 189.0g | 0% |
| Cholesterol 1519.1mg | 0% |
| Sodium 1684.4mg | 0% |
| Total Carbohydrate 288.6g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 229.0g | |
| Protein 57.5g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 497.5mg | 0% |
| Iron 33.3mg | 0% |
| Potassium 2498.2mg | 0% |
Source of Calories