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Chocolate Espresso Torte

Submitted by: Mary on 06/15/2004
2372 views
2.75 avg rating
182 votes
 
 
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Ingredients

5 ozs Low carb semi sweet chocolate, chopped
3 ozs Unsweetened chocolate, chopped
1/4 lb Unsalted butter, cut into pieces plus more for the pan
4 Eggs, at room temperaure
1/2 C Splenda granular

1/4 C Brewed espresso, or double strength coffee, cooled to room temperature
1 T sifted, finely ground espresso beans
1/4 t Salt
1/4 C Almond flour plus more for the pan

Directions

Heat oven to 350F degrees.



Butter an 8 inch cake pan and line the bottom with parchment paper.



Butter the parchment paper and lightly dust with almond flour, shaking out excess.



In a small heavy saucepan over medium eat melt the chocolates and butter, stirring constantly. Set aside.



Using a electric mixer whip the eggs, splenda, brewed espresso, ground espresso beans, and salt on medium high until thick and voluminous, at least 8 minutes. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the almond flour over the batter and fold until all the ingredients are fully incorporated.



Pour the batter into the prepared pan and bake until a toothpick inserted in the cente rof the cake comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate, peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Servings

10

Calories

3

Time to prepare

20 minutes

Difficulty

Easy
 

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