Recipes Make Magic
Senior Cook
This is a simple & easy but ultra decadent, limited ingredient chocolate mocha torte recipe that will keep you opening the fridge for more !
Ingredients:
- 8 oz. good quality dark chocolate broken up into medium-sized pieces - your choice of dark chocolate, but Lindt comes to mind - 80% or more
- 1/2 cup espresso coffee (or any coffee)
- 8 oz. butter, preferably unsalted, cut into small pieces
- 3/4 cup sugar
- 4 eggs, lightly beaten
- some chopped nuts of your choice, if you like nuts in your heavenly torte (optional)
Heat oven to 350 - Grease & flour a 9-inch spring form pan, wrapped with foil around the outside bottom to prevent leakage.
Put the chocolate and espresso in a glass bowl or dish & nuke for approx. 30 seconds or more until smooth and glossy.
Stir until smooth, and add the butter, a few chunks at a time, and whisk until the mixture is smooth & glossy.
Then beat in the sugar.
Beat the eggs in a bowl and then slowly pour over the chocolate mixture, whisking constantly.
Pour the batter into the pan.
Bake until the cake is cooked through - about 40 to 50 minutes. (Might still be a bit giggly in the center, but no matter, it`ll firm up on cooling).
Cool for 5 minutes and run a knife around the edges & remove the sides of the spring form pan. Cool completely.
Wrap the cake well in plastic wrap & refrigerate overnite or up to 2 days.
Remove from fridge, unwrap, set on a plate at room temp about an hour before serving. It`s great plain, or with a raspberry sauce, or with whipped cream, or any custard sauce- whatever. Cut into small, thin slices - it`s really rich.
Give it a go, you`ll love this yummy, decadent dessert for any special occasion. It`s so easy to make, you`ll want to make it often. I`ve done this numerous times & all my guests have loved it !!
I know this without them telling me - cause there`s never a crumb left on their plates !
Ingredients:
- 8 oz. good quality dark chocolate broken up into medium-sized pieces - your choice of dark chocolate, but Lindt comes to mind - 80% or more
- 1/2 cup espresso coffee (or any coffee)
- 8 oz. butter, preferably unsalted, cut into small pieces
- 3/4 cup sugar
- 4 eggs, lightly beaten
- some chopped nuts of your choice, if you like nuts in your heavenly torte (optional)
Heat oven to 350 - Grease & flour a 9-inch spring form pan, wrapped with foil around the outside bottom to prevent leakage.
Put the chocolate and espresso in a glass bowl or dish & nuke for approx. 30 seconds or more until smooth and glossy.
Stir until smooth, and add the butter, a few chunks at a time, and whisk until the mixture is smooth & glossy.
Then beat in the sugar.
Beat the eggs in a bowl and then slowly pour over the chocolate mixture, whisking constantly.
Pour the batter into the pan.
Bake until the cake is cooked through - about 40 to 50 minutes. (Might still be a bit giggly in the center, but no matter, it`ll firm up on cooling).
Cool for 5 minutes and run a knife around the edges & remove the sides of the spring form pan. Cool completely.
Wrap the cake well in plastic wrap & refrigerate overnite or up to 2 days.
Remove from fridge, unwrap, set on a plate at room temp about an hour before serving. It`s great plain, or with a raspberry sauce, or with whipped cream, or any custard sauce- whatever. Cut into small, thin slices - it`s really rich.
Give it a go, you`ll love this yummy, decadent dessert for any special occasion. It`s so easy to make, you`ll want to make it often. I`ve done this numerous times & all my guests have loved it !!
I know this without them telling me - cause there`s never a crumb left on their plates !
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