FLOURLESS CHOCOLATE ESPRESSO CAKE
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't even gotten to its best selling point: this cake is super easy to pull together, with only eight basic pantry ingredients and three simple steps.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
- Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
- In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.
CHOCOLATE TORTE
Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.
Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE ESPRESSO-NUT TORTE
I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.
Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.
THE BEST CHOCOLATE SOUFFLE TORTE
This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.
Provided by Toi
Categories Desserts Pies Chocolate Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
- Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
- Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
- Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
- Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
- Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
- Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 52.6 g, Cholesterol 211 mg, Fat 37.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 14.8 g, Sodium 86 mg, Sugar 46.7 g
CHOCOLATE ESPRESSO TORTE
Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.
Provided by GaylaJ
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
- In a small, heavy-based saucepan, melt 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 voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
- Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a 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 back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).
Nutrition Facts : Calories 274.6, Fat 23.1, SaturatedFat 13.8, Cholesterol 109, Sodium 93.7, Carbohydrate 19.3, Fiber 3.9, Sugar 10.4, Protein 5.9
CHOCOLATE ESPRESSO TORTE
This is a flourless, rich, dense cake which is as creamy as cheesecake- so serve tiny slices. It is a passover recipe (just make sure to dust the pan with Passover cake meal instead of flour) but would be delicious year round. Enjoy!
Provided by Miraklegirl
Categories Dessert
Time 1h25m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Grease 9" springform pan.
- Place wax paper on bottom of pan, grease and flour; set aside.
- Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
- Pour hot liquid over chocolate and stir until dissolved; set aside.
- Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
- Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
- Remove from pan and sprinkle with icing sugar.
- Garnish with strawberries and a a mint leaf if desired.
Nutrition Facts : Calories 455.4, Fat 39.7, SaturatedFat 23.5, Cholesterol 240.8, Sodium 159.8, Carbohydrate 29.5, Fiber 6.3, Sugar 18.3, Protein 9.4
ESPRESSO CHOCOLATE TORTE
Provided by Anna Olson
Categories berries,chocolate,dessert,eggs and dairy,valentine's day
Yield 10 servings
Number Of Ingredients 16
Steps:
- ESPRESSO CHOCOLATE TART: Preheat oven to 225°F. Butter a 10-inch springform pan and line bottom and sides with parchment paper. Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with the paddle attachment. Heat cream and butter together to just below a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk together until smooth. Whisk together eggs, sugar and espresso and pour into chocolate mixture. Blend thoroughly, scraping the bottom of the bowl occasionally. Do not whip on high speed. Pour into prepared pan and bake for 2 ½ to 3 hours, until edges are set are centre is still slightly soft.
- Allow to cool at room temperature for an hour. Leaving torte in its pan, refrigerate overnight before cutting.
- To serve, slice torte with a hot, dry knife. Spoon a little Gingered Berry Marmalade (directions follow) on the side. Spoon Crème Fraîche (directions follow) next to marmalade (or on other side of torte) and sprinkle with cinnamon. Yield: 1 10-inch torte. Makes 10 to 12 servings.
- GINGERED BERRY MARMALADE: Crush berries roughly with a fork and combine with orange peel, ginger and lemon juice in a pot. Mix pectin crystals with ½ cup sugar and add to berries. Bring up to a boil, stirring often. Add remaining sugar and return to a boil, and cook for one minute, stirring constantly. Remove from heat and stir for 5 minutes. If foam is evident, add butter and stir. Skim off any excess foam and jar or chill until ready to use. Yield: Approximatley 4 cups.
- CREME FRAICHE: Stir together cream and buttermilk, place in a plastic cup or bowl and cover with plastic wrap. Immerse cup or bowl in hot water, up to the level of the cream and store in a warm place (near oven, radiator) for 24 to 48 hours. You will know when it's ready because you will see the thin-textured whey settled at the bottom. Chill before using, being sure not stir whey (the liquid that settles at the bottom) into crème fraîche (it will thin it out). Yield: 3/4 cup.
CHOCOLATE ESPRESSO TORTE
An ideal dessert to make for your friends and family who need to eat gluten free.
Provided by RecipeGirl.com
Categories Dessert
Time 9h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Generously butter an 8 or 9-inch springform pan, and line the bottom with parchment paper. Butter and flour the paper; set aside.
- In a heavy saucepan over medium heat, melt the butter; add the sugar and espresso and stir until the sugar dissolves. Add the chocolate and stir until smooth. Remove the pan from heat and set aside to cool slightly. You don't want it to be hot when you add the eggs.
- Whisk the whole eggs and egg yolks in a large bowl until frothy. Quickly whisk the eggs into the chocolate mixture. Pour the batter into the prepared pan and place the pan on a baking sheet.
- Bake until the edges puff and crack slightly but the center is not completely set, about 1 hour; don't over bake (the cake will continue to set as it cools). Transfer to a rack and cool. Cover and refrigerate overnight for best results.
- When ready to serve, run a small knife around the cake pan to loosen. Carefully release the pan sides. Sift powdered sugar over the cake. Cut into small wedges, wiping the knife clean before each cut. Serve with ice cream or whipped cream.
Nutrition Facts : ServingSize 1 serving, Calories 506 kcal, Carbohydrate 41 g, Protein 7 g, Fat 35 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 230 mg, Sodium 187 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 12 g
CHOCOLATE ESPRESSO SPA TORTE
Steps:
- Line 9-inch springform pan with parchment; coat with cooking spray. Preheat oven to 350 degrees.
- Heat the prunes and liqueur together for 20 minutes. Cool to room temperature. Puree in a food processor until smooth.
- Mix prunes, 1 cup sugar, skim milk, oil, vinegar and vanilla. Sift flour, cocoa, espresso and baking soda together, and add gradually to prune mixture. Blend until smooth.
- Spread in the prepared springform pan, and bake 30 to 40 minutes at 350 degrees. Allow to cool in the pan for 10 minutes; then, remove the sides of the pan and cool on a rack.
- Melt bittersweet chocolate and drizzle randomly on top of cake. Cut 5 of the best strawberries in half and place around the cake. Puree remaining strawberries and sweeten to taste. Serve a pool of strawberry sauce alongside each slice of cake.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 58 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 120 milligrams, Sugar 40 grams
CHOCOLATE-CREAM ESPRESSO TORTE
Categories Coffee Chocolate Dessert Bake Summer Shower Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 325°F. Combine first 5 ingredients in processor. Blend until nuts are finely ground. Add butter and cut in using on/off turns until dough begins to clump together. Press dough over bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until golden brown, about 25 minutes. Cool. Maintain oven temperature.
- For filling and topping:
- Bring 2 cups cream to boil in heavy medium saucepan. Remove from heat. Add both chocolates; whisk until smooth. Whisk eggs, 2 teaspoons espresso powder and vanilla in large bowl to blend. Gradually whisk in chocolate mixture (filling will be very thin). Pour over crust (filling will fill pan only halfway). Bake until filling moves only slightly in center when pan is shaken, about 55 minutes. Chill until cold, at least 2 hours.
- Sprinkle gelatin over 2 tablespoons water in small bowl. Let stand 10 minutes to soften. Set bowl in saucepan of simmering water and stir until gelatin dissolves. Remove from heat. Using electric mixer, beat 1 cup chilled cream, powdered sugar and 1 teaspoon espresso powder in large bowl to soft peaks. Gradually beat in gelatin mixture. Spoon whipped cream over filling; smooth top. Chill until set, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
- Run knife between torte and pan sides to loosen; remove pan sides. Transfer torte to platter. Sprinkle with chocolate shavings, if desired, and serve.
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