Torta di Cioccolata (Chocolate Torte)
 Click to enlarge | Ingredients: Metric Units 1 pound unsalted butter
1 cup plus 2 Tbsp. sugar 1 cup plus 2 Tbsp. brewed espresso or French Roast coffee 12 oz bittersweet chocolate 4 oz unsweetened chocolate 8 large eggs, slightly beaten |
Directions:
Preheat oven to 350° F.
Line a 9" springform pan with aluminum foil; grease and flour foil.
In large saucepan over low heat, melt butter, sugar and coffee together, whisking to blend.
Add bittersweet (or semisweet) and unsweetened chocolates. Whisk constantly until melted.
Remove from heat, and whisk in eggs gradually (here's where you'll be glad you chose a large saucepan).
Pour batter into prepared pan.
Bake for 50-55 minutes. Cake is done when top has a crust and is dry to the touch.
Cool to room temperature, then refrigerate 12-14 hours.
Cake also freezes well. Enjoy! -Diana
Line a 9" springform pan with aluminum foil; grease and flour foil.
In large saucepan over low heat, melt butter, sugar and coffee together, whisking to blend.
Add bittersweet (or semisweet) and unsweetened chocolates. Whisk constantly until melted.
Remove from heat, and whisk in eggs gradually (here's where you'll be glad you chose a large saucepan).
Pour batter into prepared pan.
Bake for 50-55 minutes. Cake is done when top has a crust and is dry to the touch.
Cool to room temperature, then refrigerate 12-14 hours.
Cake also freezes well. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: Wednesday January 19th, 2005 and modified on Wednesday May 30th, 2007
Contributed on: Wednesday January 19th, 2005 and modified on Wednesday May 30th, 2007