Be sure to wrap your springform pan with heavy-duty aluminum foil (or two layers of regular foil); even the best pans can let water in. This torte is delicious alone or with lightly sweetened whipped cream.
Position a rack in the center of the oven and heat the oven to 400°F. Generously butter a 10-inch springform pan and wrap the bottom and sides in heavy-duty aluminum foil. Have ready a roasting pan just big enough to accommodate the springform, and put a kettle of water on to boil.
Make the ganache. Dissolve the espresso powder in 1 Tbs. hot water and add it to the warm ganache still in the food processor. Process until fully incorporated, about 10 seconds. Transfer the espresso-flavored ganache to a large bowl.
In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs, sugar, and flour at just under high speed until pale, light, and fluffy and at least doubled in volume (if not tripled), about 6 minutes. Add about one-third of the egg mixture to the ganache and mix with a rubber spatula until combined. Add the remaining egg mixture and gently fold together until just combined and no obvious streaks of egg remain.
Pour the batter into the prepared springform pan. Set the pan inside the roasting pan and fill the roasting pan with 1 to 1-1/2 inches of boiling water. Bake until a dry crust forms on the top of the torte and the edges seem set but the center is still a bit wobbly when you jiggle it, 15 to 20 minutes. Remove the torte from the water bath and its foil wrap. Cool the torte on a wire rack to room temperature and then refrigerate until cold and completely set, at least 3 hours or overnight.
To unmold, carefully remove the springform ring. Put a piece of plastic wrap over the top of the torte. Invert the torte onto a baking sheet and remove the pan bottom; use a thin-bladed knife to help separate the torte and pan bottom if necessary. Invert the torte again onto a serving plate and remove the plastic wrap. Just before serving, put the confectioners’ sugar and cinnamon in a small fine strainer and sift over the top of the torte.
To cut the torte as cleanly as possible, dip your knife in hot water to heat the blade and wipe dry before each cut. Or for a cleaner cut, use unwaxed dental floss.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this so many times I can't even count them. It's sooooo good. Plus it's super versatile. I've made it with mint, cinnamon, caramel, and I can't even remember what else. It's just such an amazing versatile recipe. I've given the recipe to so many friends too and they all love it. One of my friends just served it at his wedding! I've made so many mistakes also over the years at different times making it and it still turns out so good. It's so hard to mess up. I can't say enough about how awesome it is.
I needed a chocolate dessert to round out the pumpkin & cranberry desserts for Thanksgiving. Made this the day before - very easy recipe. I used 60% chocolate & followed recipe exactly. Amazing taste! Looks so rich but the taste is very light (until we put a dollop of whipped cream on top). Impressive & will make again - may serve with a fresh raspberry sauce. Yum!
Wow! This cake is delicious. I made it today for a birthday dinner. Everyone loved it! Consistency is just like chocolate mousse. Easy to make.
So easy to make! And absolutely delicious! I made it numerous times since Thanksgiving and my friends are still asking for more :)
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?