Chocolate Espresso Torte

By The Canadian Living Test Kitchen

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Chocolate Espresso Torte
Photography by Yvonne Duivenvoorden

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	433433 cal
pro	7 g7g pro
total fat	30 g30g total fat
sat. fat	5 g5g sat. fat
carb	44 g44g carb
fibre	4 g4g fibre
chol	74 mg74mg chol
sodium	327 mg327mg sodium
% RDI:	-
calcium	44 calcium
iron	1818 iron
vit A	2626 vit A
folate	1212 folate

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Cocoa powder gives this soft, fudgy cake deep colour and intense flavour. The cake may sink slightly in the centre. If this happens, just turn it over before garnishing with strawberries and chocolate syrup.

Ingredients

1 cup walnuts 1 1cup cupwalnutwalnuts
1-1/4 cups granulated sugar 1-1/4 1-1/4cups cupsgranulated sugar
2 tbsp potato starch 2 2tbsp tbsppotato starch
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp salt 1/4 1/4tsp tspsalt
1 cup soft margarine 1 1cup cupsoft margarine
1/4 cup brewed espresso 1/4 1/4cup cupbrewed espresso or very strong coffee
1 cup cocoa powder 1 1cup cupcocoa powder
4 eggs , separated4 4eggeggs, separated
Chocolate Syrup:
1/3 cup cocoa powder 1/3 1/3cup cupcocoa powder
1/3 cup liquid honey 1/3 1/3cup cupliquid honey

Preparation

Line bottom and side of 9-inch (2.5 L) springform pan with parchment paper or grease. Set aside.

In food processor, whirl walnuts with 1 tbsp (15 mL) of the sugar until powdery; whirl in potato starch, cinnamon and salt. Set aside.

In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool.

Meanwhile, in large bowl, beat egg yolks with 3/4 cup (175 mL) of the remaining sugar until thick and pale. Beat in chocolate mixture. Stir into walnut mixture.

In bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining whites. Scrape into prepared pan; smooth top. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour and 15 minutes. Let cool on rack for 10 minutes. Remove side of pan; let cool completely. (Make-ahead: Cover with plastic wrap for up to 1 day.)

Chocolate Syrup: In saucepan, bring cocoa, honey and 1/2 cup (125 mL) water to boil; boil until syrupy, about 3 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days). Serve with torte.

Stencil design: We have the stencil design for this cake for you to download and print from your computer. Click here to get the stencil >>

Additional information :

Variation
Non-Passover Chocolate Espresso Torte: Replace potato starch with equal amount of cornstarch and margarine with butter.

Tip:
Icing Sugar
If you cannot find Kosher icing sugar, make your own by whirling 1/4 cup (50 mL) granulated sugar and 2 tsp (10 mL) potato starch until powdery; pass through a fine sieve to remove coarse sugar.

Turn this dessert into a spectacular display with a chocolate garnish. Watch the Test Kitchen show you how easy they are to make >>

Source : Canadian Living Magazine: April 2004