Saturday, March 15, 2008

flourless chocolate espresso torte

by Cookbad

I've made this so many times, I know the recipe by heart, but I've never posted it. It's from the little known, by worth getting Cafe Pongo Cookbook.

It's my stand-by-slash-and-burn-everyone-loves-it-cake. It is my Brother-in-laws birthday tomorrow night, and as I'm short on time as of late and know this is always good, I'm happy to make it again.

So:
melt 4 oz. of very good dark chocolate with 1 cup of butter.
mix 1/2 cup hot water with 2 tablespoons of instant espresso
mix all that with:
4 eggs large and 1 cup of sugar.

The recipe suggests to line a 8-9 inch cake pan with cling wrap and then pour the mixture into the pan, place in bain-marie and bake in pre-heated oven at 350 for 45-55 minutes. Last time I made it I used target brand cling-wrap and it melted. That was the first time that happened, so I'm using only saran-wrap from now on, which has never melted.

Let it cool, then sprinkle with some cocoa powder, maybe but a coffee bean or two on and you're done.



It serves 8 full people. If you want to make it for more, make 2 cakes, whip 1 cup of heavy cream with 3 tablespoons of sugar into whipped cream, top one cake with the whipped cream and gingerly place the second cake on top. if it doesn't fall right on top, the whipped cream gives you some wiggle room for adjusting. If the surface cracks, gently rub the crack to hide it and then the cocoa powder should cover any remaining marks.

You can also make them in small individual portions in muffin tins. Shorten the cooking time to 20-30 minutes.

13 comments:

Celular said...
This comment has been removed by a blog administrator.
linda said...

Delicious looking torte!
Thanks for your entry!

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Sildenafil said...

so this is the way to prepare something like this, and not use flour, cool, you know the money save in fluor that I gonna have? a lot.

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