This week’s recipe comes from Janet Wolf, of Traverse City, who got it from friend Flora Biancalana. Wolf says she likes it because it’s a safe and delicious dessert for those who can’t eat gluten. A little goes a long way, so it’s best for crowds like her book club and her knitting group. But she never serves it with a big meal.
“It’s so good, but I don’t make it a lot because it is so rich,” she said.
Chocolate Espresso Torte
2 c. butter
1 c. plus 2 T. sugar
1 c. plus 2 T. hot espresso or strong coffee
12 oz. bittersweet or semi-sweet chocolate
4 oz. extra bittersweet chocolate
Note: Do not use unsweetened chocolate. If extra bittersweet chocolate is unavailable, substitute 8 oz. of bittersweet chocolate and 8 oz. of semi-sweet chocolate for all the chocolate in the recipe.
6 large eggs, room temperature
6 large egg yolks, room temperature
Preheat oven to 325°. Generously butter 8- or 9-inch springform pan with 2 3/4-inch sides. Line pan bottom with waxed paper. Butter and flour lined pan.
Melt butter with sugar and espresso in heavy 3-qt. pan over medium low heat. Stir until sugar dissolves. Add chocolate and stir until smooth. Remove from heat. Whisk eggs and yolks in large bowl until frothy. Whisk chocolate/espresso mixture into eggs. Pour batter into pan. Place on heavy baking sheet.
Bake until edges pull and crack slightly but center is not completely set (about one hour). Do not overbake. Cake will set as it cools. Cool on rack. Cover and refrigerate overnight. Serve as is or with fruit on top.