Chocolate Espresso Torte
Indulge in the rich, velvety decadence of this Chocolate Espresso Torte, a show-stopping dessert that's perfect for any special occasion or simply to satisfy your chocolate cravings. Made with luscious dark chocolate and a bold kick of brewed espresso, this flourless torte boasts an intensely deep flavor and a perfectly fudgy texture. The addition of unsweetened cocoa and pure vanilla extract enhances its gourmet appeal, while a whisper of salt balances the sweetness beautifully. Baked to perfection with just a slight jiggle at the center, this elegant dessert is finished with a dusting of powdered sugar and optional whipped cream for a touch of sophistication. Ready in under an hour, this luxurious torte is gluten-free and makes an exquisite centerpiece for dinner parties or holiday celebrations. Serve it with coffee or your favorite dessert wine, and savor a slice of indulgence that’s irresistibly smooth, rich, and unforgettable!
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Recipe Information
Ingredients
- 225 grams dark chocolate (70% cocoa)
- 170 grams unsalted butter
- 150 grams granulated sugar
- 5 large eggs
- 60 milliliters brewed espresso (strong)
- 15 grams cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 200 milliliters whipped cream (for serving, optional)
- 10 grams powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides lightly with butter.
In a double boiler or heatproof bowl set over simmering water, melt the dark chocolate and unsalted butter together, stirring occasionally. Once melted, remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until pale, thick, and creamy, about 2-3 minutes using a hand or stand mixer.
Gradually pour the melted chocolate mixture into the egg mixture, folding gently with a spatula until combined.
Add the brewed espresso, cocoa powder, vanilla extract, and salt to the batter. Gently fold until fully incorporated and smooth.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the torte in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. A toothpick inserted into the center should come out with moist crumbs.
Remove the torte from the oven and let it cool completely in the pan. Once cooled, run a knife around the edges and release the springform pan.
Transfer the torte to a serving plate. Dust the top with powdered sugar if desired and serve with a dollop of whipped cream for extra indulgence.
Slice and enjoy this luxurious chocolate espresso torte. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 29.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
