Espresso Chocolate Torte Recipes

CHOCOLATE ESPRESSO-NUT TORTE

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.

CHOCOLATE ESPRESSO TORTE

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.

CHOCOLATE ESPRESSO TORTE

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.).

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat the oven to 325°F. Generously butter an 8 or 9-inch springform pan, and line the bottom with parchment paper. Butter and flour the paper; set aside.
• In a heavy saucepan over medium heat, melt the butter; add the sugar and espresso and stir until the sugar dissolves. Add the chocolate and stir until smooth. Remove the pan from heat and set aside to cool slightly. You don't want it to be hot when you add the eggs.
• Whisk the whole eggs and egg yolks in a large bowl until frothy. Quickly whisk the eggs into the chocolate mixture. Pour the batter into the prepared pan and place the pan on a baking sheet.
• Bake until the edges puff and crack slightly but the center is not completely set, about 1 hour; don't over bake (the cake will continue to set as it cools). Transfer to a rack and cool. Cover and refrigerate overnight for best results.
• When ready to serve, run a small knife around the cake pan to loosen. Carefully release the pan sides. Sift powdered sugar over the cake. Cut into small wedges, wiping the knife clean before each cut. Serve with ice cream or whipped cream.

ESPRESSO CHOCOLATE TORTE

Steps:

• ESPRESSO CHOCOLATE TART: Preheat oven to 225°F. Butter a 10-inch springform pan and line bottom and sides with parchment paper. 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 cream mixture over chocolate and let sit 1 minute. Whisk together until smooth. Whisk together eggs, sugar and espresso and pour into chocolate mixture. Blend thoroughly, scraping the bottom of the bowl occasionally. Do not whip on high speed. Pour into prepared pan and bake for 2 ½ to 3 hours, until edges are set are centre is still slightly soft.
• Allow to cool at room temperature for an hour. Leaving torte in its pan, refrigerate overnight before cutting.
• To serve, slice torte with a hot, dry knife. Spoon a little Gingered Berry Marmalade (directions follow) on the side. Spoon Crème Fraîche (directions follow) next to marmalade (or on other side of torte) and sprinkle with cinnamon. Yield: 1 10-inch torte. Makes 10 to 12 servings.
• GINGERED BERRY MARMALADE: Crush berries roughly with a fork and combine with orange peel, ginger and lemon juice in a pot. Mix pectin crystals with ½ cup sugar and add to berries. Bring up to a boil, stirring often. Add remaining sugar and return to a boil, and cook for one minute, stirring constantly. Remove from heat and stir for 5 minutes. If foam is evident, add butter and stir. Skim off any excess foam and jar or chill until ready to use. Yield: Approximatley 4 cups.
• CREME FRAICHE: Stir together cream and buttermilk, place in a plastic cup or bowl and cover with plastic wrap. Immerse cup or bowl in hot water, up to the level of the cream and store in a warm place (near oven, radiator) for 24 to 48 hours. You will know when it's ready because you will see the thin-textured whey settled at the bottom. Chill before using, being sure not stir whey (the liquid that settles at the bottom) into crème fraîche (it will thin it out). Yield: 3/4 cup.

CHOCOLATE MOCHA MOUSSE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
• Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
• Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
• Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

CHOCOLATE-CREAM ESPRESSO TORTE

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.

ESPRESSO CHOCOLATE TORTE

Steps:

• Pre-heat the oven to 400 degrees.
• Generously butter a cake pan and line with parchment paper.
• Make the ganache by putting all of the chocolate into a small saucepan on medium-heat. Stir in whipped cream and 1/2 tablespoon butter.
• Stir until fully incorporated, about 6-10 minutes.
• Add coffee to ganache. Remove from heat.
• In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
• Add the ganache to the eggs, whipping at a medium speed. Pour the ganache into the prepared pan.
• Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
• Refridgerate for at least 3 hours until properly chilled. Sift the cocoa.