March 17, 2023

Chocolate Espresso-Nut Torte

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A Chocolate Espresso-Nut Torte is a scrumptious dessert that combines rich chocolate, strong espresso flavor, and crunchy nuts. It’s a treat that chocolate lovers and coffee enthusiasts will enjoy.

This torte starts with a base made of finely ground nuts, usually almonds or hazelnuts. These nuts give the torte a nice texture and a nutty flavor. The ground nuts, chocolate, espresso, and a little bit of sugar together creates a smooth and delicious batter.

When poured into a cake pan and baked until it becomes firm and fudgy. Serve the Torte chilled or at room temperature, allowing the flavors to meld together.

The combination of chocolate and espresso gives the torte a deep and intense flavor. The espresso adds a bold and slightly bitter taste that complements the sweetness of the chocolate. It’s a perfect marriage of flavors for those who enjoy the rich taste of coffee.

The addition of nuts adds a delightful crunch to the torte. Finely chop or ground, the nugs so they don’t overpower the smoothness of the chocolate and espresso. They provide a contrast in texture and enhance the overall taste.

In summary, a Chocolate Espresso-Nut Torte is a delectable dessert you make with ground nuts, chocolate, espresso, and a touch of sugar. It offers a rich and intense flavor combination, with the bitter notes of espresso balancing the sweetness of the chocolate. The addition of nuts adds a pleasant crunch to the torte. It’s a dessert that chocolate and coffee lovers will adore, perfect for indulging in on special occasions or as a sweet treat.

Chocolate Espresso-Nut Torte

Chocolate Espresso-Nut Torte is a delectable dessert you make with ground nuts, chocolate, espresso, and a touch of sugar.

Print Recipe

Prep Time 40

Bake: 35

Total Time 1 15

Course Dessert

Cuisine Italian

Servings 14

Ingredients

5 large eggs separated
1 tsp baking cocoa
1 Cup hazelnuts toasted and skins removed
3 Tlbs dark brown sugar
1/2 Cup butter softened
2/3 Cup sugar
6 Ounces bittersweet chocolate melted and cooled
1 tsp instant espresso powder
1 tsp almond extract
1/4 tsp salt

GANACHE:

6 Ounces bittersweet chocolate chopped
1/2 Cup heavy whipping cream
1/2 Cup finely chopped almonds OR pecans toasted

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa.
Melt 6 ounces bittersweet chocolate in short bursts in the microwave. I did 30 seconds then 20 seconds. Stir well and set aside to cool.
Place hazelnuts and brown sugar in a food processor; cover and process until ground. Set aside. In a second large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.
In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet.
Bake at 375° for 35-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove side of pan and invert onto a serving plate.
To make ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.
Spread ganache over top and side of cake; press almonds or pecans around the side. Cover and refrigerate for 30 minutes or until set.