Chocolate Cream Espresso Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE ESPRESSO TORTE



Chocolate Espresso Torte image

Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.

Provided by GaylaJ

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

5 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso, cooled to room temperature
1 tablespoon sifted finely ground espresso beans
1/4 teaspoon salt
1/4 cup all-purpose flour, plus more for the pan

Steps:

  • Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
  • In a small, heavy-based saucepan, melt chocolate and butter over medium heat, 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 (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
  • Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 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. (Since I used a springform pan, I let it cool completely in the pan.).

Nutrition Facts : Calories 274.6, Fat 23.1, SaturatedFat 13.8, Cholesterol 109, Sodium 93.7, Carbohydrate 19.3, Fiber 3.9, Sugar 10.4, Protein 5.9

CHOCOLATE ESPRESSO TORTE



Chocolate Espresso Torte image

This is a flourless, rich, dense cake which is as creamy as cheesecake- so serve tiny slices. It is a passover recipe (just make sure to dust the pan with Passover cake meal instead of flour) but would be delicious year round. Enjoy!

Provided by Miraklegirl

Categories     Dessert

Time 1h25m

Yield 1 torte, 12 serving(s)

Number Of Ingredients 9

1 cup butter
1 cup sugar, plus
1 tablespoon sugar
1 cup espresso, plus
2 tablespoons espresso
16 ounces semisweet chocolate
6 eggs
6 egg yolks
icing sugar (garnish)

Steps:

  • Preheat oven to 325.
  • Grease 9" springform pan.
  • Place wax paper on bottom of pan, grease and flour; set aside.
  • Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
  • Pour hot liquid over chocolate and stir until dissolved; set aside.
  • Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
  • Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
  • Remove from pan and sprinkle with icing sugar.
  • Garnish with strawberries and a a mint leaf if desired.

Nutrition Facts : Calories 455.4, Fat 39.7, SaturatedFat 23.5, Cholesterol 240.8, Sodium 159.8, Carbohydrate 29.5, Fiber 6.3, Sugar 18.3, Protein 9.4

CHOCOLATE ESPRESSO-NUT TORTE



Chocolate Espresso-Nut Torte image

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 14

5 large eggs, separated
1 teaspoon baking cocoa
1 cup hazelnuts, toasted and skins removed
3 tablespoons dark brown sugar
1/2 cup butter, softened
2/3 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon instant espresso powder
1 teaspoon almond extract
1/4 teaspoon salt
GANACHE:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup finely chopped almonds, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.

CHOCOLATE-CREAM ESPRESSO TORTE



Chocolate-Cream Espresso Torte image

Categories     Coffee     Chocolate     Dessert     Bake     Summer     Shower     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 18

Crust:
1 cup hazelnuts, toasted
3/4 cup all-purpose flour
1/3 cup (packed) brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Filling and topping:
3 cups chilled whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces imported milk chocolate, chopped
2 large eggs
3 teaspoons instant espresso powder
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin
2 tablespoons water
1/4 cup powdered sugar
Chocolate shavings (optional)

Steps:

  • For crust:
  • Preheat oven to 325°F. Combine first 5 ingredients in processor. Blend until nuts are finely ground. Add butter and cut in using on/off turns until dough begins to clump together. Press dough over bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until golden brown, about 25 minutes. Cool. Maintain oven temperature.
  • For filling and topping:
  • Bring 2 cups cream to boil in heavy medium saucepan. Remove from heat. Add both chocolates; whisk until smooth. Whisk eggs, 2 teaspoons espresso powder and vanilla in large bowl to blend. Gradually whisk in chocolate mixture (filling will be very thin). Pour over crust (filling will fill pan only halfway). Bake until filling moves only slightly in center when pan is shaken, about 55 minutes. Chill until cold, at least 2 hours.
  • Sprinkle gelatin over 2 tablespoons water in small bowl. Let stand 10 minutes to soften. Set bowl in saucepan of simmering water and stir until gelatin dissolves. Remove from heat. Using electric mixer, beat 1 cup chilled cream, powdered sugar and 1 teaspoon espresso powder in large bowl to soft peaks. Gradually beat in gelatin mixture. Spoon whipped cream over filling; smooth top. Chill until set, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
  • Run knife between torte and pan sides to loosen; remove pan sides. Transfer torte to platter. Sprinkle with chocolate shavings, if desired, and serve.

More about "chocolate cream espresso torte recipes"

ESPRESSO CHOCOLATE CHIP CAKE - SALLY'S BAKING ADDICTION
Feb 11, 2022 Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.Parchment paper helps the cakes …
From sallysbakingaddiction.com


FLOURLESS CHOCOLATE ESPRESSO TORTE - A CORK, FORK, & PASSPORT
Dec 16, 2022 Instructions. Preheat the oven to 425 degrees. Set the eggs in a bowl on the counter to warm to room temperature. Chop the chocolate into small chunks.
From acorkforkandpassport.com


CHOCOLATE TORTE RECIPE - SOUTHERN LIVING
Jun 17, 2019 In stand mixer, beat cream to medium peaks (Note: There's no need to clean the bowl and whisk attachment from the egg mixture). Fold whipped cream into chocolate mixture. …
From southernliving.com


CINNAMON ESPRESSO MARTINI RECIPE: SMOOTH, BOLD, AND LUSCIOUSLY …
4 days ago Instead of cinnamon sugar, use maple syrup to sweeten the espresso. The rich, earthy sweetness of maple syrup pairs beautifully with espresso and cinnamon, making for a …
From thefreshmancook.com


10 BEST CHOCOLATE ESPRESSO TORTE RECIPES - YUMMLY
The Best Chocolate Espresso Torte Recipes on Yummly | Chocolate Espresso Torte, Chocolate Affogato, Chocolate Espresso Torte
From yummly.com


ESPRESSO CREAM POKE CAKE RECIPE | REE DRUMMOND | FOOD NETWORK
Pour the espresso mixture slowly over the cake, letting the liquid fill the holes and soak into the cake. Place in the refrigerator for 20 minutes. Meanwhile, to make the frosting, add the ...
From foodnetwork.com


CHOCOLATE ESPRESSO TORTE RECIPE | CDKITCHEN.COM
A 5-star recipe for Chocolate Espresso Torte made with butter, sugar, hot espresso coffee hot espresso coffee, semisweet chocolate. ... 1 cup whipping cream. directions. Preheat oven to …
From cdkitchen.com


CHOCOLATE ESPRESSO TORTE - CANADIAN LIVING
Jul 14, 2005 In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool. Meanwhile, in large bowl, beat egg yolks with 3/4 cup (175 mL) of the …
From canadianliving.com


BEST DOUBLE ESPRESSO CHOCOLATE TORTE RECIPES - FOOD NETWORK …
Mar 22, 2012 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 …
From foodnetwork.ca


CHOCOLATE ESPRESSO TORTE - RECIPE GIRL
May 5, 2022 This flourless Chocolate Espresso Torte is an ideal, decadent dessert for chocolate lovers, and it happens to be naturally gluten free. ... Serve with ice cream or whipped cream. …
From recipegirl.com


BEST ESPRESSO CHOCOLATE TORTE RECIPES | FOOD NETWORK CANADA
Oct 27, 2009 Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with the paddle attachment. Heat cream and butter together to just below a simmer. Pour …
From foodnetwork.ca


CHOCOLATE TORTE WITH ESPRESSO CREAM - KITCHEN GEEKERY
Gently warm double cream in a saucepan and stir into the melted chocolate. Pour the mixture into a 20cm/8in baking tin lined with greaseproof pape and refrigerate for 3 hours. When the chcolate torte has set dust it with cocoa powder.
From kitchengeekery.com


CHOCOLATE ESPRESSO TORTE RECIPE - YUMMLY
Chocolate Espresso Torte With Almond Flour, Swerve Sweetener, Cocoa Powder, Large Egg Whites, Cream Of Tartar, Salt, Swerve Sweetener, Whipping Cream, Swerve ...
From yummly.com


ESPRESSO GANACHE RECIPE - ROSE LEVY BERANBAUM - FOOD & WINE
Nov 23, 2021 In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat. Add the espresso powder and stir to dissolve. Pour the hot cream over …
From foodandwine.com


HAZELNUT CHOCOLATE TORTE WITH ESPRESSO GANACHE RECIPE - SERIOUS …
Apr 9, 2019 Hazelnut Chocolate Torte With Espresso Ganache Recipe. Active 30 mins. Total 4 hrs. Serves 12 servings. Save Print Ingredients . ... 1/2 cup plus 2 tablespoons heavy cream …
From seriouseats.com


25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
May 31, 2022 Chocolate Espresso Torte. This chocolate espresso torte is light yet decadent and seriously delicious. But it’s also low-carb, gluten-free, sugar-free, low-calorie (for cake), and …
From insanelygoodrecipes.com


DOUBLE CHOCOLATE TORTE RECIPE - BON APPéTIT
Nov 30, 2000 Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until …
From bonappetit.com


STARCHEFS - DARK CHOCOLATE TORTE | HANNAH AND ZACHARY WELTON OF …
3 days ago METHOD. Heat oven to 325°F. In a metal bowl set over a double boiler, melt chocolate. Set aside and let cool to room temperature. In the bowl of a stand mixer fitted with a …
From starchefs.com


CHOCOLATE ESPRESSO-NUT TORTE - DARLENE'S TABLE
Mar 17, 2023 When poured into a cake pan and baked until it becomes firm and fudgy. Serve the Torte chilled or at room temperature, allowing the flavors to meld together. The …
From darlenestable.com


EASY JAMES MARTIN CHOCOLATE FUDGE CAKE RECIPE
2 days ago For the Cake: Plain flour – 200g, forms the base of the sponge.; Caster sugar – 200g, adds sweetness.; Cocoa powder – 50g, for a rich chocolate flavor.; Baking ...
From britishbakingrecipes.co.uk


Related Search