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Chocolate Espresso Torte
Yield: 8 Servings

5 oz semisweet chocolate, chopped
3 oz unsweetened chocolate, chopped
1/4 lb unsalted butter, cut into pieces
4 eggs, room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbsp sifted, finely ground espresso beans
1/4 tsp salt
1/4 cup all-purpose flour

Heat the oven to 350 degrees. Butter an 8-inch cake pan and line
the bottom with kitchen parchment. Butter the parchment and lightly
flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates
and butter, stirring frequently. Set aside. Using the whisk
attachment of a stand mixer, whip the eggs, sugar, brewed espresso,
ground espresso beans and salt on medium-high speed until thick
and voluminous, at least 8 mins. Turn the mixer to low and mix in
the butter-chocolate mixture, Turn off the mixer. Sift the flour
over the batter and fold until all the ingredients are fully
incorporated. Pour the batter into the prepared pan and bake until
a skewer inserted in the center of the cake comes out clean, 25 to
30 mins. Cool in the pan on a rack for 10 mins. 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.

Serve with whipped cream.

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