Chocolate Espresso Torte Flourless Food

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

FLOURLESS CHOCOLATE ESPRESSO CAKE

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 ESPRESSO TORTE

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.

CHOCOLATE ESPRESSO CAKE (FLOURLESS)

Steps:

• Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
• Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
• Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
• Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
• Cut around sides of pan with butter knife to loosen cake.

ESPRESSO CHOCOLATE TORTE

Steps:

• Pre-heat the oven to 400 degrees.
• Generously butter a cake pan and line with parchment paper.
• Make the ganache by putting all of the chocolate into a small saucepan on medium-heat. Stir in whipped cream and 1/2 tablespoon butter.
• Stir until fully incorporated, about 6-10 minutes.
• Add coffee to ganache. Remove from heat.
• In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
• Add the ganache to the eggs, whipping at a medium speed. Pour the ganache into the prepared pan.
• Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
• Refridgerate for at least 3 hours until properly chilled. Sift the cocoa.

ULTIMATE FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F.
• Position rack in lower third of the oven.
• Butter the bottom and sides of a 9"x2" round springform pan.
• Line bottom of pan with round of parchment or waxed paper and butter paper.
• In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
• Cover and process for 15-20 seconds, until finely ground.
• With motor running, pour boiling water through the feed tube.
• Process for 10-15 seconds, until chocolate is completely melted.
• Using a rubber spatula, scrape down sides of work bowl.
• Add butter and process for about 5 seconds or until incorpaorated.
• Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
• Bake for 55 minutes, until edges of the cake are puffy and center is just set.
• Cool cake in pan on wire racks for 30 minutes.
• Cover and refrigerate for at least 3 hours or until ready to serve.
• COULIS:.
• In medium saucepan, place frozen raspberries and sugar.
• Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
• DO NOT LET MIXTURE BOIL.
• Strain raspberrey mixture through a fine-meshed sieve into a bowl.
• Add liqueur, cover and refrigerate.
• DECORATION:.
• Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
• Remove side of sprinform pan.
• Invert cake onto a serving plate.
• Peel off paper and refrigerate while preparing whipped cream.
• In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
• Spread thin even layer of whipped cream over top of the chocolate cake.
• ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
• To serve drizzle some raspberry coulis onto each dessert plate.
• With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
• Place slices on plates, and garnish with raspberries.

CHOCOLATE ESPRESSO TORTE - FLOURLESS

Steps:

• 1. Preheat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. 2. Combine applesauce, prunes, and hot water in a blender or food processor andblend until smooth. 3. Place chocolate in a large microwavable bowl and cook on medium high power for 1 minute. Stir, then cook another 30 to 60 seconds, until completely melted and mixture is smooth. 4. Whisk oil into the melted chocolate, then whisk in reserved apple-prune puree. Whisk in eggs and egg whites, then whisk in cocoa, sugar, coffee, salt, and potato starch. Whisk until smooth and fully combined. 5. Pour batter into prepared pan and bake until a toothpick placed in the center comes out with moist crumbs, about 35 to 40 minutes. Don't overbake. 6. Cool for 1 hour on a wire rack, then refrigerate for at least 2 hours before serving. 7. To serve, carefully remove sides of pan. Invert cake onto one plate and peel off parchment paper, then invert onto a second plate so cake is right-side-up. Dust top with confectioners' sugar if desired. Garnish with raspberries and mint leaves if desired and slice into wedges.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:.
• Working in batches, puree raspberries and syrup in processor.
• Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
• FOR CAKE:.
• Preheat oven to 350 °F.
• Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
• Place all chocolate in large bowl.
• Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
• Add to chocolate; whisk until smooth.
• Cool slightly.
• Whisk in eggs.
• Pour batter into prepared pan.
• Place cake pan in roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of cake pan.
• Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
• Remove pan from water.
• Chill cake overnight.
• Cut around pan sides to loosen cake.
• Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
• Place platter over pan.
• Hold pan and platter together tightly and invert.
• Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.
• **Cook time does not include refrigerating cake overnight.

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

CHOCOLATE ESPRESSO TORTE

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.).