"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate-Espresso Torte Recipe

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This recipe for Chocolate-Espresso Torte, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Eisner
Added: Thursday, September 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
3/4 pound bittersweet or semisweet chocolate, chopped
1/2 cup espresso (see note)
About 1 cup sugar
6 large eggs
2 cups fresh raspberries or strawberries
Whipped topping

Directions:
Directions:
Butter and flour an 8-inch cheesecake pan.
In a 3- to 4-quart pan over low heat, frequently stir chocolate, 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.
Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Top each with whipped topping and fresh raspberries or strawberries.

Personal Notes:
Personal Notes:
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.

 

 

 

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