The Mocha Chocolate Torte is a dense, decadent dessert combining the bold flavors of dark chocolate and espresso. This flourless torte is rich, fudgy, and perfect for special occasions, served with a dusting of cocoa powder or a dollop of whipped cream.
[cooked-sharing]
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 25 minsCook Time 50 minsTotal Time 2 hrsFor the Mocha Chocolate Torte
12 oz Dark Chocolate (70% cocoa, finely chopped)
1 cup Unsalted Butter (cubed)
1 cup Granulated Sugar
½ cup Strong Brewed Espresso (or strong coffee)
6 Large Eggs (room temperature)
¼ cup Cocoa Powder (unsweetened)
½ tsp Salt
1 tbsp Instant Espresso Powder
For the Ganache Topping
½ cup Heavy Cream
4 oz Dark Chocolate (chopped)
1 tbsp Unsalted Butter
1 tbsp Coffee Liqueur (optional, e.g., Kahlúa)
For Garnish (Optional)
Whipped Cream
Espresso Beans (chocolate-covered)
Cocoa Powder (for dusting)
Fresh Berries
Prepare the Torte
1
Preheat the Oven:
Melt the Chocolate and Butter:
In a double boiler or heatproof bowl over simmering water, melt the chocolate and butter , stirring until smooth.
Remove from heat and stir in the brewed espresso and instant espresso powder .
Set aside to cool slightly.
Mix the Eggs and Sugar:
In a large mixing bowl, whisk together the eggs and sugar until light and slightly thickened (3-4 minutes ).
Add the chocolate mixture and whisk until well combined.
Add Cocoa and Salt:
Pour and Bake:
Pour the batter into the prepared springform pan.
Smooth the top with a spatula.
Bake for 45-50 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs.
Let the torte cool in the pan for 15 minutes , then remove the springform ring and cool completely on a wire rack.
Prepare the Ganache Topping
2
Heat the Cream:
Make the Ganache:
Place the chopped chocolate and butter in a bowl.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes .
Stir until smooth and glossy.
Stir in the coffee liqueur (optional).
Apply the Ganache:
Pour the ganache over the cooled torte, spreading it evenly with an offset spatula.
Let the ganache set for 30 minutes before slicing.
Garnish and Serve
3
Slice and Plate:
Garnish:
Serving and Presentation
4
Serve the mocha chocolate torte at room temperature with a side of fresh berries or a dollop of espresso whipped cream for added elegance.
Pair with a glass of espresso or coffee liqueur to complement the rich coffee notes.
Tips and Variations
5
Gluten-Free Option: This torte is naturally gluten-free, as it contains no flour.
Extra Coffee Flavor: Increase the espresso powder to 2 tbsp for a more intense coffee flavor.
Nutty Torte: Fold in 1/2 cup chopped hazelnuts or almonds for added texture and crunch.
Boozy Twist: Add 2 tbsp of dark rum or coffee liqueur to the batter for a richer flavor.
Mini Tortes: Divide the batter into 6 mini tart pans and bake for 20-25 minutes for individual servings.
Ingredients For the Mocha Chocolate Torte
12 oz Dark Chocolate (70% cocoa, finely chopped)
1 cup Unsalted Butter (cubed)
1 cup Granulated Sugar
½ cup Strong Brewed Espresso (or strong coffee)
6 Large Eggs (room temperature)
¼ cup Cocoa Powder (unsweetened)
½ tsp Salt
1 tbsp Instant Espresso Powder
For the Ganache Topping
½ cup Heavy Cream
4 oz Dark Chocolate (chopped)
1 tbsp Unsalted Butter
1 tbsp Coffee Liqueur (optional, e.g., Kahlúa)
For Garnish (Optional)
Whipped Cream
Espresso Beans (chocolate-covered)
Cocoa Powder (for dusting)
Fresh Berries
Directions Prepare the Torte
1
Preheat the Oven:
Melt the Chocolate and Butter:
In a double boiler or heatproof bowl over simmering water, melt the chocolate and butter , stirring until smooth.
Remove from heat and stir in the brewed espresso and instant espresso powder .
Set aside to cool slightly.
Mix the Eggs and Sugar:
In a large mixing bowl, whisk together the eggs and sugar until light and slightly thickened (3-4 minutes ).
Add the chocolate mixture and whisk until well combined.
Add Cocoa and Salt:
Pour and Bake:
Pour the batter into the prepared springform pan.
Smooth the top with a spatula.
Bake for 45-50 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs.
Let the torte cool in the pan for 15 minutes , then remove the springform ring and cool completely on a wire rack.
Prepare the Ganache Topping
2
Heat the Cream:
Make the Ganache:
Place the chopped chocolate and butter in a bowl.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes .
Stir until smooth and glossy.
Stir in the coffee liqueur (optional).
Apply the Ganache:
Pour the ganache over the cooled torte, spreading it evenly with an offset spatula.
Let the ganache set for 30 minutes before slicing.
Garnish and Serve
3
Slice and Plate:
Garnish:
Serving and Presentation
4
Serve the mocha chocolate torte at room temperature with a side of fresh berries or a dollop of espresso whipped cream for added elegance.
Pair with a glass of espresso or coffee liqueur to complement the rich coffee notes.
Tips and Variations
5
Gluten-Free Option: This torte is naturally gluten-free, as it contains no flour.
Extra Coffee Flavor: Increase the espresso powder to 2 tbsp for a more intense coffee flavor.
Nutty Torte: Fold in 1/2 cup chopped hazelnuts or almonds for added texture and crunch.
Boozy Twist: Add 2 tbsp of dark rum or coffee liqueur to the batter for a richer flavor.
Mini Tortes: Divide the batter into 6 mini tart pans and bake for 20-25 minutes for individual servings.
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