Dark Chocolate Espresso Torte

Dark Chocolate Espresso Torte

By: Amy - Avon Park, FL - 2016 Recipe Contest

"A local caterer asked me to create a special dessert for a private Valentine's Day dinner at a local brewery. This is what I came up with. We served it over a drizzle of strawberry coulis."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Elite Espresso Coffee

    • 1/3 c. water
    • 1/2 c. sugar
    • 1 stick butter, cubed
    • 1-12 oz bag bittersweet chocolate chips (Ghirardelli)
    • 1/4 tsp salt
    • 1/3 c. cold coffee (made from Elite Espresso Fine Grind)
    • 1 tsp almond extract
    • 6 large eggs

Ganache Ingredients

    • 1/2 c. heavy cream
    • 3/4 c. bittersweet chocolate chips


  1. Bring water and sugar to a boil over high heat. Remove from heat. Add butter, chocolate chips, and salt. Let sit for 2 minutes. Stir until smooth. Whisk in coffee and almond extract.
  2. In a large bowl, whisk eggs until completely combined. Whisk in chocolate mixture. Pour batter into a 9 x 2″ round cake pan that has its bottom lined with parchment and totally sprayed with nonstick cooking spray.
  3. Place cake pan in a large roasting pan. Fill the roasting pan half way with warm water.
  4. Bake torte in the roasting pan at 325 degrees for 45-50 minutes or until solid and slightly puffed. Remove pan from water and allow to cool for an hour. Remove torte from pan.
  5. Invert onto cake plate and remove parchment paper. Cool completely before serving.
  6. Before serving, make ganache, by heating cream in microwave until boiling–1-2 minutes.
  7. Add chocolate chips and let sit for 2 minutes to melt. Stir until smooth. Spread ganache over top of torte and let it drip down the sides. Top with sliced almonds and a strawberry fan.