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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a fabulous adaption to a torte,it uses coffee and has the greatest density and texture(much flourless chocolate cake, although not flourless). Ingredients:
1 cup whipped cream |
1/2 cup bittersweet chocolate |
1 cup dark chocolate |
5 eggs |
1/2 cup sugar |
1/2 cup flour (scant 1/2 cup) |
2/3 cup strong coffee |
cinnamon |
powdered sugar |
cocoa powder |
butter |
Directions:
1. Pre-heat the oven to 400 degrees.
2. Generously butter a cake pan and line with parchment paper.
3. Make the ganache by putting all of the chocolate into a small saucepan on medium-heat. Stir in whipped cream and 1/2 tablespoon butter.
4. Stir until fully incorporated, about 6-10 minutes.
5. Add coffee to ganache. Remove from heat.
6. In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
7. Add the ganache to the eggs, whipping at a medium speed. Pour the ganache into the prepared pan.
8. Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
9. Refridgerate for at least 3 hours until properly chilled. Sift the cocoa.
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