Categories: Desserts
Ingredients
- 1 1/2 sticks butter, softened, plus additional for greasing pan
- 3/4 cup sugar
- 1/2 cup prepared espresso
- 12 oz semisweet chocolate, finely chopped
- 1/4 tsp vanilla extract
- 5 eggs at room temp, beaten
- Chocolate Ganache:
- 4 oz semisweet chocolate
- 1 stick softened butter
- Vanilla ice cream, for serving
Directions
-
Preheat oven to 300 with oven rack in middle position. Wrap a 9" springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.
-
Combine 3/4 cup sugar and prepared espresso in a small saucepan over medium heat. Stir until sugar is dissolved. Set aside to cool for 10 minutes.
-
Place chocolate in a large bowl set over a large saucepan of barely simmering water. Stir occasionally, until just melted. Add butter by the tablespoon, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4-5 minutes. Gently stir in eggs until combined.
-
Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters up sides of pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45-50 minutes.
-
Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.
-
For ganache:
-
Place chocolate in a medium bowl over a medium saucepan of simmering water. Stir occasionally until melted. Set aside to cool slightly, 3-4 minutes. Add butter by the tablespoon, stirring until combined and glossy. Use immediately.
-
To serve:
-
Run a thin knife along edge of chilled torte and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approx 2 hours. Serve with vanilla ice cream.