Chef Jasper’s Holiday Chocolate Espresso Tort
Rich, velvety, and bursting with deep chocolate flavor, this Holiday Chocolate Espresso Torte is the ultimate showstopper for your festive gatherings.
Chef Jasper’s Holiday Chocolate Espresso Tort
Ingredients for Serves 12 Servings
Total Time
Method
- Preheat the oven to 350°F. Butter an 8-inch cake pan (preferably springform) and line the bottom with parchment paper. Lightly dust with flour or cocoa powder, then tap out any excess.
- In a small, heavy saucepan, melt the chocolates and butter over medium heat, stirring frequently. Set aside to cool slightly.
- In a stand mixer with a whisk attachment, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until the mixture is thick and voluminous, about 8–10 minutes.
- Reduce the mixer speed to low and gradually add the melted chocolate mixture. Turn off the mixer, sift the flour over the batter, and fold in gently with a rubber spatula until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a skewer inserted in the center comes out clean.
- Cool the torte in the pan on a wire rack for 10 minutes. Place a plate over the pan and carefully invert the torte onto the plate. Peel off the parchment, then flip the torte back onto the rack to cool completely before transferring. Serve with chilled Espresso Crema.
Goes Great with
