Chocolate Espresso Torte
Yield
10 servingsPrep
25 minCook
35 minReady
9 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
semi-sweet chocolate
null, null |
|
| 1 | pound |
margarine
|
|
| 2 | tablespoons |
instant coffee, espresso
(not granulated) |
*
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| ¼ | cup |
sugar
|
|
| 8 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
semi-sweet chocolate
null, null |
|
| 453.6 | g |
margarine
|
|
| 3E+1 | ml |
instant coffee, espresso
(not granulated) |
*
|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 59 | ml |
sugar
|
|
| 8 | large |
eggs
|
|
Directions
Melt margarine, espresso, Kahlua and sugar in double boiler or microwave.
Add chocolate and stir until melted.
Beat in eggs one at a time.
Pour into 8 inch cake pan that has been prepared with a piece of waxed paper cut to fit into the bottom.
Grease sides and wax papered bottom.
Place in baking pan and pour hot water halfway up the sides of the cake pan.
Bake at 350℉ (180℃) F for 35 minutes.
Chill minimum of 8 hours, or overnight.
Unmold on platter.
