Grease an 8 inch pan. In a saucepan over medium
heat, melt chocolates and butter, stirring
frequently. Set aside. Using a whisk, on medium
speed, whip eggs, sugar, espresso, beans, and salt
until thick and voluminous (at least 8 minutes.)
Turn mixer to low and mix in butter/chocolate mix.
Sift flour over the batter and fold until all
ingredients are fully incorporated. Pour batter into
pan and bake 25-30 minutes.
Cool for 10 minutes. Invert onto a plate to get out
of pan, then flip back and put on cooling rack.
Originally Submitted
4/18/2010
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