Espresso Chocolate Tortes

What could be better than combining espresso and chocolate? While perusing cooking websites I found two very nice variations on an Espresso & Chocolate torte; one even has a heavenly raspberry sauce. This elegant dessert would be a perfect finale for a large dinner party.

Photo - James Carrier,

Our first torte variation was submitted to the Gruppo Ristoratori Italiani Cookbook by Jasper's restaurant in Kansas City, Missouri. They noted that since they used a springform pan, they let it cool completely in the pan...they also serve the torte with a white chocolate gelato, DELICIOUS!!!


5 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 lb butter
4 eggs at room temperature
1/2 cup sugar
1/4 cup brewed espresso, cooled to room temperature
1 tablespoon sifted finely ground espresso beans
1/4 cup flour plus more for the pan
pinch salt


Preheat oven to 350°F

Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper.

Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.

In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes).

Turn the mixer to low and mix in the chocolate- butter mixture.

Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.

Cool in the pan on a rack for 10 minutes.

Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment.

Flip the torte back onto the rack to cool completely before slicing.

Our second recipe is a Chocolate Espresso Torte with Raspberry Sauce from the fine folks at Sunset Magazine. "Berries, rich chocolate, and espresso are a perfect match in this stunning dessert, which can also be made a day ahead of time." Sounds good to me!

Yield: Makes 12 servings


About 1 1/2 cups (3/4 lb.) butter, cut into chunks
3/4 pound bittersweet or semisweet chocolate, chopped
1/2 cup espresso
About 1 cup sugar
6 large eggs
5 cups raspberries, rinsed
1 cup marionberries or blackberries
Fresh mint sprigs, rinsed

Butter and flour an 8-inch cheesecake pan.

In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.

In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.

Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.

**Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.


  1. Excellent!
    That looks delicious.
    I think I'm going to have to replace the sugar with something else, either agave or maple syrup as am not too keen on sugar in general.

  2. Wow, what a heavenly looking cake. I would love to try this for a special occasion. Thanks for posting this!

    Best wishes,