Chocolate Espresso Torte Food

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 MOUSSE TORTE

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Generously butter a 10-inch springform pan and wrap the bottom and sides in heavy-duty aluminum foil. Have ready a roasting pan just big enough to accommodate the springform, and put a kettle of water on to boil. Make the ganache. Dissolve the espresso powder in 1 Tbs. hot water and add it to the warm ganache still in the food processor. Process until fully incorporated, about 10 seconds. Transfer the espresso-flavored ganache to a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs, sugar, and flour at just under high speed until pale, light, and fluffy and at least doubled in volume (if not tripled), about 6 minutes. Add about one-third of the egg mixture to the ganache and mix with a rubber spatula until combined. Add the remaining egg mixture and gently fold together until just combined and no obvious streaks of egg remain. Pour the batter into the prepared springform pan. Set the pan inside the roasting pan and fill the roasting pan with 1 to 1-1/2 inches of boiling water. Bake until a dry crust forms on the top of the torte and the edges seem set but the center is still a bit wobbly when you jiggle it, 15 to 20 minutes. Remove the torte from the water bath and its foil wrap. Cool the torte on a wire rack to room temperature and then refrigerate until cold and completely set, at least 3 hours or overnight. To unmold, carefully remove the springform ring. Put a piece of plastic wrap over the top of the torte. Invert the torte onto a baking sheet and remove the pan bottom; use a thin-bladed knife to help separate the torte and pan bottom if necessary. Invert the torte again onto a serving plate and remove the plastic wrap. Just before serving, put the confectioners' sugar and cinnamon in a small fine strainer and sift over the top of the torte. To cut the torte as cleanly as possible, dip your knife in hot water to heat the blade and wipe dry before each cut. Or for a cleaner cut, use unwaxed dental floss.

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.).

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-NUT TORTE

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.

FRENCH CHOCOLATE BROWNIE TORTE RECIPE

Steps:

• Pour the brownie mix in a bowl.
• Put in the specified number of eggs (for regular brownies, not cake-like).
• Put in the specified amount of oil.
• Instead of the water, measure out and pour in the same amount of liqueur.
• Mix the brownies by hand until fully stirred.
• Carefully plop in the raspberries.
• Make sure they are not all in one blob.
• Gently fold the berries into the brownie mix.
• Spray a springform pan with oil and pour in brownie mix.
• Follow the time and temperature on the box for a 9x9-inch square pan (even though you'r using a round one).
• Add 5 minutes to the baking time because the liqueur and the fruit take a little longer to bake.
• Make sure they are moist but not runny.
• Take the brownies out to cool.
• To make ganache, chop up chocolate into small pieces (not grated).
• Put the pieces in a mixing bowl.
• Heat the cream in a small saucepan until it starts to bubble on the sides this won't take long - maybe one minute - so keep an eye on it).
• When it's just barely boiling, pour the cream over the chocolate.
• Using a whisk or a fork, stir together the cream and chocolate until it's smooth, dark, shiny, and irresistible.
• Stir until all chocolate chunks are melted.
• This will only take a minute or two.
• If you still have lumps, it means cream was not hot enough.
• If this happens, you can zap it in microwave for 30 seconds or so on high and stir again, but be careful not to let the chocolate burn.
• Set brownie torte on a plate with a lip around the side so the frosting doesn't run all over the counter.
• Place your brownies on your chosen platter.
• Remove the sides of your springform pan and then pour on the sauce.
• Add the ganache before serving.
• You can do this either just before serving for a warm dessert or an hour or two ahead of time and stick it in the fridge. You can start by pouring in the middle and just have it drizzle down the sides or you can have it run down the sides. You can decorate the dessert by adding raspberries on top or line the edge with pecans or walnuts, whole or chopped.
• Variations: You can use orange liqueur like Cointreau or Grand Marnier.
• With this version, there is no fruit on the inside but you can garnish the plate with mandarin orange segments.
• Real pretty and refreshing in winter.
• Blackberries inside will make your torte dark and mysterious.
• You can use Cassis for your liqueur or use a chocolate liqueur--even Kahlua.
• You can use no fruit, use Kahlua as your liqueur, and then garnish with chocolate-covered coffee beans.

CHOCOLATE ESPRESSO TORTE

Steps:

• Melt margarine, espresso, Kahlua and sugar in double boiler or microwave. Add chocolate and stir until melted. Beat in eggs one at a time. Pour into 8 inch cake pan that has been prepared with a piece of waxed paper cut to fit into the bottom. Grease sides and wax papered bottom. Place in baking pan and pour hot water halfway up the sides of the cake pan. Bake at 350℉ (180℃) F for 35 minutes. Chill minimum of 8 hours, or overnight. Unmold on platter.

CHOCOLATE-CREAM ESPRESSO TORTE

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.

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat oven to 325 degrees. Generously butter an 8- or 9-inch springform pan. Line the bottom of the pan with parchment paper. Butter and flour the paper. In a heavy saucepan, combine butter, sugar and espresso coffee. Cook over medium heat, until sugar dissolves. Add chocolate pieces and stir until smooth. Remove from heat and let cool slightly. In a large bowl, whisk eggs and yolks until frothy. Slowly whisk into chocolate mixture. Pour batter into the prepared pan. Place the pan on a baking sheet. Bake 1 hour or until edges puff and crack slightly but center is not completely set. Do not overbake. If you halve the recipe, use the same size pan, but cut baking time to about 40-45 minutes. Cake will continue to set as it cools. Place pan on a rack to cool. Cover and refrigerate overnight. To remove from pan, run a knife around edge to loosen. Carefully release pan sides. Sift powdered sugar over cake or ice with Chocolate Ganache Icing. Chocolate Ganache Icing: In a heavy saucepan over very low heat, melt chocolate with cream until mixture is smooth and glassy. Place 1/2 mixture in a mixing bowl. Beat until thickened. Spread over torte as an undercoat. Pour remaining ganache over torte and smooth.

CHILLED CHOCOLATE ESPRESSO TORTE WITH TOASTED HAZELNUT CRUST

Steps:

• Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
• In a food processor, process the hazelnuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, sugar, salt, espresso powder (if using), and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn't, try adding a bit more maple syrup or processing a bit longer.
• With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.
• Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.
• Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup (or agave), oil, cocoa powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of almond milk (or a bit more) to help it along.
• Pour the filling into the prepared crust, smoothing out the top evenly. Garnish with shaved chocolate and/or coconut flakes, if desired.
• Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
• Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. Serve with homemade Whipped Coconut Cream and finely chopped hazelnuts, if desired, but it's fantastic all on its own, too. Wrap leftover slices individually in foil and store them in an airtight con¬tainer in the freezer for 1 to 1 ½ weeks.

CHOCOLATE ESPRESSO TORTE AND RASPBERRY SAUCE RECIPE

Steps:

• TORTE: Preheat oven to 350 degrees F. Line the outside of the pan with aluminum foil; lightly grease the inside of pan and dust with cocoa powder. In a heavy saucepan, combine butter, espresso, and sugar, stirring frequently until sugar dissolves; bring to a boil. Place the chopped chocolate pieces in a large bowl and add the boiling chocolate mixture; then blend until smooth and chocolate is completely melted. Cool. Add in the eggs, vanilla, and salt; beat until completely blended. Pour into spring-form pan that has the outside sealed from any seepage. Place pan inside a larger pan. Pour about 2 inches of hot water into outside pan. Bake for 60 minutes or until a tooth pick inserted in the center comes out fairly clean and the center of torte is set. Remove from water and cool. Cover cooled cake and refrigerate 12 hours before serving. RASPBERRY SAUCE: Place frozen or fresh raspberries in a food processor with a steel blade and puree until smooth. Add the corn syrup and liqueur, pulse until blended. Chill and serve over cake.

CHOCOLATE ESPRESSO TORTE

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.

CHOCOLATE ESPRESSO TORTE WITH ESPRESSO CRèME ANGLAISE

Steps:

• For Crme Anglaise
• Set a fine strainer over a medium bowl set over a bowl full of ice.
• Warm the milk, cream and the scraped vanilla bean with the empty pod over medium low heat just too almost a simmer.
• Remove from heat and whisk in espresso powder.
• In a separate bowl whisk sugar and yolks just to combine. Whisk in half of the hot mixture in a thin stream to temper the eggs slowly.
• Pour the rest of the warm milk in and whisk to combine.
• Place the pot over low heat and stir constantly with a spatula.
• Cook until slightly thickened, about 4 minutes or until it can hold a finger line on a spoon.
• Remove from heat and strain. Cool over the ice bath. Stirring occasionally.
• Keep refrigerated. Serve with espresso cake.
• For Espresso Torte
• Preheat oven to 300F (149C)
• Line an 8 inch (20 cm) spring form cake pan with parchment paper. Lightly butter the pan to prevent sticking.
• Chop chocolate into small pieces. Chop butter into the same size pieces as chocolate. Place both chocolate and butter in a large stainless steel bowl.
• Fill a medium sauce pan 1/3 with water. Place over high heat and bring the water to a boil. Reduce heat to medium low and place the bowl of chocolate and butter over the simmering water.
• Stir using a spatula until melted and evenly combined.
• Remove from heat and cool to room temperature.
• Place 1 cup (250ml) of hot espresso in a bowl and add the sugar. Stir to dissolve.
• Place all the eggs in a separate bowl.
• Whisk the eggs into the chocolate and add the espresso sugar syrup.
• Place into a parchment lined spring form pan.
• Place into preheated oven.
• Bake for 30 minutes or until firm and set.
• Remove from oven. Cool on a wire rack.
• Place into the refrigerator to cool.
• To cut heat a knife under hot water, wipe and make clean slices. Repeat heating and wiping the knife when necessary.
• Serve with espresso crme anglaise (see recipe) and freshly whipped cream.