Cake: Chocolate Espresso Torte - dairy

Posted by : Karen Selwyn

In the category of decadent chocolate cakes, this one wins 
the prize for sheer excess! However, this recipe has a clear 
virtue: it is extremely easy to prepare for the category of 
no-flour cakes.  There are no egg whites to whip and 
incorporate; you don't have to worry that you've deflated 
your egg whites by folding too vigorously.

The recipe produces a dessert which is somewhere between a 
pudding and a fudge.

The original version calls for coffee ice cream or vanilla 
ice cream to be served on the side.  Let me state the 
obvious and say, "It's not necessary!"

Karen Selwyn

*   *   *   *   *   *   *

Chocolate Espresso Torte

matzo cake meal
2 cups (4 sticks) unsalted butter, cut into 1/2-inch pieces
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons hot espresso coffee
12 ounces bittersweet or semi-sweet chocolate, chopped (not unsweetened)
4 ounces extra-bittersweet or semi-sweet chocolate, chopped
6 large eggs, room temperature
6 large egg yolks, room temperature
powdered sugar

Position rack in the center of the oven and preheat to 325 
degress. Generously butter an 8-inch diameter springform pan 
with 2 3/4-inch sides.  Line bottom with parchment or waxed 
paper.  Butter paper and sprinkle with matzo cake meal. Melt 
2 cups butter slowly in a heavy 3-quart saucepan.  Add sugar 
and espresso and continue cooking over medium-low heat until 
sugar dissolves.  Add both types of chopped chocolate and 
stir until melted and smooth.  Remove chocolate mixture from 

Whisk eggs and yolks in large bowl until frothy.  Whisk into 
chocolate mixture.  Pour batter into prepared pan.  Pace pan 
on heavy baking sheet.  Bake until edges puff and crack 
slightly, but center is not completely set, about 1 hour. 
Do not overbake; cake will set as it cools.

Transfer to rack and cool.  Cover and refrigerate overnight.

Run small sharp knife around cake pan sides to loosen.  
Carefully release pan sides.  Sift powered sugar over cake.

To serve, cut into wedges wiping knife clean before each cut.

Source: BON APPETIT, n.d.

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