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Chocolate Espresso Torte

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Submitted by arlenend

YIELD

10 servings

PREP

25 min

COOK

35 min

READY

9 hrs

Ingredients

1 453.6
POUND G SEMI-SWEET CHOCOLATE
null, null
1 453.6
POUND G MARGARINE
2 3E+1
TABLESPOONS ML INSTANT COFFEE, ESPRESSO
(not granulated) *
¼ 59
CUP ML LIQUEUR
coffee flavor, such as kahlua *
¼ 59
CUP ML SUGAR
8 8
LARGE 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 1547 79% from fat
 % Daily Value *
Total Fat 135g 208%
Saturated Fat 38g 190%
Trans Fat 0g
Cholesterol 423mg 141%
Sodium 1377mg 57%
Total Carbohydrate 29g 29%
Dietary Fiber 7g 27%
Sugars g
Protein 37g
Vitamin A 91% Vitamin C 0%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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