Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and set aside.
- In a large heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate and butter, stirring until smooth. Remove from heat and stir in the espresso powder. Let it cool for 5-10 minutes.
- In a separate bowl, use an electric mixer to beat the eggs, granulated sugar, vanilla extract, and salt on high speed for 5-8 minutes, until pale, thick, and tripled in volume.
- Gently fold about one-third of the egg mixture into the chocolate mixture to lighten it. Then, gently fold in the rest of the egg mixture in two additions until just combined. Do not overmix.
- Pour the batter into the prepared springform pan and smooth the top. Bake for 30-35 minutes, until the edges are set but the center still has a slight wobble.
- Let the torte cool completely in the pan on a wire rack. The torte will sink and crack on top as it cools - this is expected! Once cool, run a thin knife around the edge before releasing the springform ring.
Notes
Chocolate Choice: Using high-quality chocolate is key. A bar of baking chocolate will yield a much better flavor and texture than chocolate chips.
Storage: Store the torte covered in the refrigerator for up to 5 days. It's even more delicious and fudgy when chilled.
Storage: Store the torte covered in the refrigerator for up to 5 days. It's even more delicious and fudgy when chilled.
