Espresso Chocolate Torte
Indulge in the rich decadence of this Espresso Chocolate Torte, a show-stopping dessert that combines the bold flavor of espresso with the smooth, bittersweet depth of dark chocolate. Perfectly moist and flourless, this torte boasts a silky, melt-in-your-mouth texture that’s elevated by the subtle aroma of vanilla and a hint of salt to balance the sweetness. The batter comes together effortlessly with just a handful of pantry staples, including premium cocoa powder and brewed espresso for an elegant touch. Finished with a delicate dusting of powdered sugar and optionally served with a dollop of freshly whipped cream, this torte is ideal for dinner parties, special occasions, or an irresistible indulgence at home. With just 20 minutes of prep time and an impressive presentation, this chocolate espresso dessert is guaranteed to impress every chocolate lover.
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Recipe Information
Ingredients
- 200 grams dark chocolate (at least 70% cocoa)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs
- 2 tablespoons unsweetened cocoa powder
- 60 milliliters brewed espresso (cooled)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (for garnish)
- 1 cup whipped cream (optional for serving)
Instructions
Preheat your oven to 160°C (320°F). Grease an 8-inch (20cm) round springform pan and line the base with parchment paper.
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water (or use the microwave in 20-second intervals). Stir until smooth and set aside to cool slightly.
In a separate large bowl, whisk the granulated sugar and eggs together with an electric mixer on medium speed for about 5 minutes, or until the mixture becomes pale and thick.
Reduce the mixer speed to low and slowly pour in the melted chocolate mixture. Mix until fully combined.
Add the cocoa powder, cooled espresso, vanilla extract, and salt into the mixture. Gently fold together with a spatula until just incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until the edges are set but the center has a slight jiggle.
Remove the torte from the oven and let it cool completely in the pan on a wire rack. Once cooled, remove from the pan and transfer to a serving plate.
Dust the top with powdered sugar before serving. Optionally, serve each slice with a dollop of whipped cream for an added indulgence.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 29.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 261 mg | 6% | |
*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.
