This Chocaholic Torte is divine! It’s super chocolatey and perfectly dense. Nice, crisp crust and moist inside…the chocolate, coffee and cinnamon blend exquisitely.
I shared it with our neighbors and they think I’m a King!
I’m not sure about the origin of the recipe; my best friend asked me to make this for her birthday and dear heavens, was it amazing!
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Chocaholic Torte
Ingredients
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon espresso powder
- 5 tablespoons flour
- 5 eggs
- 1 1/4 cups sugar
- 1 cup unsalted butter
- powdered sugar
- raspberries
Instructions
- Preheat oven to 375°F.
- Butter and flour a 10" springform pan (I used baking spray).
- Melt the butter and chocolate chips in double boiler until mixed and smooth.
- Beat the eggs and sugar in large bowl until light and fluffy.
- Combine the cocoa powder, cinnamon, flour and espresso powder; add the dry ingredients to egg mixture on lowest mixer speed.
- Slowly add the melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
- Pour the batter into the springform pan and bake for 25-45 minutes; check the cake with toothpick every five minutes after 25 minutes.
- Cool in the pan on a rack.
- When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.
Enjoy!
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Recipe based on one by sarikat
Photo by Wildflour