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.
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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