>>7004842Here it is. If you don't want the coffee flavor, you can replace the coffee with another liquid, like water, or water plus a little liqueur, or Bailey's, or something like that.
Chocolate Espresso Torte:
5 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
¼ pound unsalted butter, cut into pieces; more for the pan
4 eggs at room temperature
½ cup sugar
¼ cup brewed espresso or double strength coffee, cooled to room temperature
1 tablespoon sifted, finely ground espresso beans
¼ teaspoon salt
¼ cup all-purpose flour; more for pan
Heat the oven to 350 degrees. Butter and 8-inch cake pan and line the bottom with kitchen parchement. Butter the parchment and lightly flour the pan, shaking out the excess. In a small heavy-based saucepan, melt the 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 voluinous, at least 8 minutes. Turn mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, about 25 to 30 minutes. Cool in the pan on a wire 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 onto the rack to cool completely before slicing.
