flourless chocolate espresso torte
~melissa’s flourless chocolate espresso torte~
“What you see before you, my friend, is the result of a lifetime of chocolate. A pound a day often.” – Katharine Hepburn
There’s torte, and then there’s my torte. This is the first time I’ve ever shared this recipe. You’re welcome 😉
preheat oven to 350 degrees F.
1 and 1/2 cups real butter, cut into chunks
3/4 lb. bittersweet chocolate, chopped or chips (3 cups)
1/2 c. espresso or very strong coffee, brewed
1 cup sugar
6 large eggs
To prepare:
Butter an 8 inch, round cake pan. In a saucepan, over low heat, melt chocolate, butter and espresso. Add 1 cup sugar and stir until just melted. Remove from heat. In a large mixing bowl, beat the eggs. Whisk in the chocolate mixture until well blended. Pour into prepared cake pan. Very carefully, place in a larger cake pan that contains boiling water. Adjust water so it comes half way up the side of the torte pan. Very carefully place in the 350 oven. Bake the torte in this water bath for about 45 minutes (or until torte barely jiggles in the middle.) Remove torte from water bath. Chill in refrigerator until completely cool (about 8 hours.)
To unmold:
Dip bottom of torte pan in very hot water for 10 to 15 seconds. Carefully invert onto a pretty serving plate.
Ganache:
Combine 1 cup bittersweet chocolate (chopped or in chip form,) 1/2 cup heavy cream, and 3 Tablespoons butter in a small saucepan. Cook on low until just melted. Add 1 Tablespoon Grand Marnier (optional). Mix well. Remove from heat and immediately pour over torte. Spread evenly with a rubber spatula. Cover torte and chill until ganache is completely cooled and set.
Carefully slice with a very sharp knife. Enjoy with afternoon tea, a little port, a hearty red wine or a French press!
~Melissa
I think it looks very good! Although, I know, I am not a really big chocolate eater….Now this is not being cruel because you are a very good friend, but this looks like the first layered cake I made and my frosting was everywhere….But tasted very good….and my new hubby just loved it and cooking has improved over the last 42 years….LOL
I am actually laughing out loud! That is so funny! 🙂
I go a little overboard with the ganache on this torte because a little is good and a half gallon is FABULOUS!!!
Thanks for your honest comment love.
xo,
M
This looks delicious and the more “frosting” the better!! YUMMMMM!!!
Thanks Kimber! You’re going to love this recipe!
OMG! OMG! OMG! I’m hearing air raid sirens and warning alarms everywhere! I can’t believe it! The double secret torte recipe! I hope I can make it one tenth as good as you make it! Thank you. 😉
thanks Lady 🙂 I remember you and Jana’s reaction to the torte at the Paris party 🙂 Have fun making it!
Oh, dear!! How can you have so many amazing recipes and NOT weigh 750 pounds? This is getting made at my house…. maybe not today, but SOON!!!
well, I wish I could say I’m a skinny Minny, but I’m not 🙂 I’ve found that the more I cook, the less I eat though. If that helps. LOL. Enjoy!
Wow, this looks and sounds amazing!
thank you 🙂
I love chocolate and espresso together, and this sounds amazing. Thanks for linking up to my v-day blog hop! 🙂
Thanks for hosting! enjoy, Katherine! 🙂
Melissa, have I told you lately, I love you? And now I’m in love with this recipe, just put it at the top of my must make list! Thanks for sharing, pinned it!
Hey Baby Cakes 😉 Love you back. Glad you like the recipe. It’s chocolate heaven. xoxo
LOVE it and you!! Oh, I’ll take a slice if you insist. ~smile~ Thank you for sharing on Thursday’s Treasures Week 34 darlin’! I hope to see you again next week. <3 and hugs sweets! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-34.html open all week
Hi there sweet Debi! thanks for hosting 🙂 glad you like the recipe. xoxo
Hi.may I please ask what is 1/2 c expresso? I am asking as you have specified cups for other ingredients so this cannot be cup or is it?
Thanks.
Hi. Yes. C = cups.
Thank you so much. I have recently gone completely grain free. Now…can you use stevia in place of the sugar?
Hi Cathy!
I’ve never tried stevia in place of sugar. I bet it would work! Please let me know if you try it and what happened 🙂 XO ~M
This looks incredible Melissa. Thank you so much for sharing.
My pleasure, Sue! 🙂
Enjoy, and thanks for visiting!
XO,
~M
Hi Melissa,
I made this and couldn’t wait for the ganache to set so had it without at the first sitting.
My family couldn’t believe that it could actually taste any better with ganache –
but wow, it did.
Absolutely to die for
Thanks for a new family favourite.
Question is – can I keep up with the demand ?
Sue
LOL! that’s a very good question, Sue! 🙂 So happy you and your family are enjoying the torte! Thanks for visiting me. XO ~M
I just saw this on Facebook today ! And am so making it! I loooovvveee coffee and chocolate so I’m excited to try this out! The posts from Chindeep are wonderful and I enjoy every one!
Xo
The easiest cake I have ever made. Took longer to melt chocolate than mixing it all up. Taste wonderful. Much better than my old recipe. Thank you for sharing!
Could you suggest something to use instead of espresso/coffee? My hub can’t even stand the smell of coffee. And this looks too good not to make.
: )
Deb M.