New Recipes Double Espresso Chocolate Torte - ★Cooking Recipes★

Strong coffee flavour is a great match to this rich chocolate torte.
Directions for: Double Espresso Chocolate Torte

Ingredients

Double Espresso Chocolate Tort

1 lb(s) bittersweet chocolate

1 cup whipping cream

cup unsalted butter

6 egg

1 cup sugar

1 Tbsp coffee liqueur

Creme Anglaise

1 cup half-and-half cream

vanilla beans

1 tsp pure vanilla, extract

tsp pure vanilla, extract

2 egg, yolk

3 Tbsp sugar

Directions

Double Espresso Chocolate Tort

1. Preheat oven to 225 (105C)

2. Butter a 10-inch spring form pan and line bottom and sides with parchment paper.

3. Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with whish attachment.

4. Heat cream and butter together just to a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk together until smooth.

5. Whisk together eggs, eggs sugar and liqueur and pour into chocolate mixture.

6. Blend thoroughly, scraping the bottom of the bowl occasionally.

7. Do not whip on high speed. Pour into spring form pan and bake for 2 to 2 hours, until edges are set and centre is still slightly soft.

8. Allow to cool at room temperature.

9. Leaving torte in its pan, refrigerate overnight before cutting. Serve with Crme Anglaise.

Creme Anglaise

1. In a small saucepot, heat cream and the scrapped seeds of the vanilla bean (and the pod for additional flavour) or vanilla extract.

2. Heat cream to scald (until it gets a skin on top) over medium heat.

3. In a bowl, whisk together egg yolks and sugar. A spoonful at a time, whisk a little hot cream into the egg mixture, whisking constantly, until all the cream is added.

4. Return pot to low heat and stir with a wooden spoon until the sauce coats the back of the spoon evenly, 4-6 minutes.

5. Strain and chill.

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