Torta di Cioccolata (Chocolate Torte)
Click photo to enlarge
1 pound unsalted butter
1 cup plus 2 Tbsp. sugar
1 cup plus 2 Tbsp. brewed espresso or Rich French Roast coffee
12 oz. bittersweet chocolate
4 oz. unsweetened chocolate
8 large eggs, slightly beaten
Preheat oven to 350° F.
Line a 9" springform pan with aluminum foil; grease and flour the foil.
In a 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. The torte is done when top has a crust and is dry to the touch.
Cool to room temperature, then refrigerate 12-14 hours. Don't skip either part.
This torte also freezes well. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: and modified on Friday July 9th, 2010