Chocolate Torta

Chocolate Torta
Recipe type: desserts
  • 1 pound unsalted butter
  • ½ cup flour
  • 1 cup plus 3 tablespoons sugar
  • 1 cup brewed coffee(espresso or regular)
  • 10 ounces semisweet chocolate
  • 5 ounces unsweetened chocolate
  • 8 large eggs, lightly beaten
  1. Preheat oven to 350F.
  2. Fit a 9-inch springform pan (or deepdish pizaz pan) with parchment paper or aluminum foil.
  3. Lightly grease the foil with butter.
  4. Put the flour in the pan to coat the butter all over by turning and tapping the pan.
  5. Tap out the excess flour.
  6. In a large saucepan set over low heat, melt the buter.
  7. Add the sugar and coffee and whisk to blend.
  8. Add the semisweet and unsweetened chocolate.
  9. Stir until the chocolate melts; whisk to combine.
  10. Remove the pan from the heat and let the chocolate mixture cool slightly.
  11. Whisk in the eggs slowly to combine.
  12. Pour the cake batter into the pan.
  13. Bake for 50-60 minutes or until a cake tester comes out clean and the top has a thin dry crust.
  14. Cool to room temperature.
  15. Keep the torta refrigerated.
  16. To serve, slice into wedges. Dust a plate with cocoa powder or powdered sugar (or a combinayion of both). Plate the cake and dust the top with powdered sugar or serve with a dollop of whipped cream.