Ingredients
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1
-
1
-
1
-
1
-
2
-
16
-
6
-
6
-
-
-
-
-
-
-
Directions
Chocolate Espresso Torte,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!,I have made this before. Reduced the eggs and surrounded the end result with sliced peaches. I never use icing or top with anything. It is so lovingly rich in itself. The surrounding peaches on the plate add colour for presentation and give a little contrast to the sweet. I forgot to mention, I reduced the amount of sugar as well.,This torte was fantastic! I made it for Valentine’s Day for my bf. It’s rich a creamy and I wouldn’t change a thing! Thanks for sharing it!
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Steps
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1
Done
|
Preheat Oven to 325. |
|
2
Done
|
Grease 9" Springform Pan. |
|
3
Done
|
Place Wax Paper on Bottom of Pan, Grease and Flour; Set Aside. |
|
4
Done
|
Place Butter, Sugar and Espresso in a Double Boiler and Heat Until Sugar Dissolves. |
|
5
Done
|
Pour Hot Liquid Over Chocolate and Stir Until Dissolved; Set Aside. |
|
6
Done
|
Beat Eggs and Yolks Until Frothy; Add to the Chocolate Mixture and Pour Into Pan Bake For 1 Hour; Edges Should Crack Slightly. |
|
7
Done
|
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!). |
|
8
Done
|
Remove from Pan and Sprinkle With Icing Sugar. |
|
9
Done
|
Garnish With Strawberries and a a Mint Leaf If Desired. |
