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Chocolate Espresso Torte Recipe

   
 

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     Chocolate Espresso Torte

Category   Desserts - Breads
Sub Category   None

Ingredients
5 ounces semisweet chocolate (chopped)
3 ounces unsweetened chocolate (chopped)
4 ounces (1/2 cup) butter, cut into pieces
4 large eggs
1/2 cup sugar
1/4 cup brewed espresso or double strength coffee cooled to room temperature
1 Tbs. sifted, finely ground, espresso beans (from one heaping Tbs)
1/4 tsp. salt
1/4 cup flour
 

Instructions
Heat oven to 350 degrees.
Grease an 8 inch pan. In a saucepan over medium heat, melt chocolates and butter, stirring frequently. Set aside. Using a whisk, on medium speed, whip eggs, sugar, espresso, beans, and salt until thick and voluminous (at least 8 minutes.)
Turn mixer to low and mix in butter/chocolate mix. Sift flour over the batter and fold until all ingredients are fully incorporated. Pour batter into pan and bake 25-30 minutes.
Cool for 10 minutes. Invert onto a plate to get out of pan, then flip back and put on cooling rack.


Originally Submitted
4/18/2010





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