Chocolate Espresso Torta
- ¾ pound (3 sticks) plus 1 tablespoon unsalted butter, or as needed
- 1 cup sugar
- 1 cup plus 2 tablespoons espresso or very strong brewed coffee
- ¾ pound semisweet chocolate, chopped into 1-inch pieces
- ¼ pound unsweetened chocolate, chopped into 1-inch pieces
- 6 extra-large eggs, at room temperature
- 6 extra-large yolks, at room temperature
- 2 tablespoons cocoa powder for garnish
- Vanilla or coffee ice cream (optional)
Instructions:
The torta keeps for 3 to 4 days in the refrigerator, although it should be brought up to room temperature before serving. It will keep for up to a month in the freezer.
- Melt ¾ pound of the butter with the sugar and espresso in a nonreactive saucepan over low heat. Add the chocolate and stir until completely melted. Do not let the mixture boil, or the chocolate will separate and seize up. Whisk off the heat until the mixture is smooth and shiny. Let stand, covered, for at least 12 hours, or overnight, at room temperature. After standing, it should have the consistency of peanut butter.
- Preheat the oven to 350°F. Cut a circle of parchment paper to fit the bottom of a 9-inch cake pan. Grease the pan with as much of the remaining butter as needed, and line it with the circle of parchment paper, pressing the paper firmly onto the bottom of the pan.
- Beat the eggs and egg yolks together in a large bowl until just mixed—not until foamy. Stir in the chocolate mixture. Pour the batter into the lined pan.
- Put the cake pan in the middle of a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the cake pan. Bake in the middle of the oven until the batter is almost set—it should still be slightly wiggly in the center—about 1 hour. Cool on a rack. If possible, allow the torta to rest overnight in the refrigerator.
- When cool or chilled, remove the torta from the pan, invert it onto a serving platter, and carefully peel away the parchment paper. Invert it onto a serving platter. Sift a thin even layer of cocoa over the torta just before serving. Accompany with ice cream, if you like.