|Photo - James Carrier, Sunset.com|
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!!!
ESPRESSO & CHOCOLATE TORTE
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
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!
CHOCOLATE ESPRESSO TORTE WITH RASPBERRY SAUCE
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.