Best 6 Chocolate Espresso Spa Torte Recipes

CHOCOLATE ESPRESSO-NUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat the oven to 325°F. Generously butter an 8 or 9-inch springform pan, and line the bottom with parchment paper. Butter and flour the paper; set aside.
• In a heavy saucepan over medium heat, melt the butter; add the sugar and espresso and stir until the sugar dissolves. Add the chocolate and stir until smooth. Remove the pan from heat and set aside to cool slightly. You don't want it to be hot when you add the eggs.
• Whisk the whole eggs and egg yolks in a large bowl until frothy. Quickly whisk the eggs into the chocolate mixture. Pour the batter into the prepared pan and place the pan on a baking sheet.
• Bake until the edges puff and crack slightly but the center is not completely set, about 1 hour; don't over bake (the cake will continue to set as it cools). Transfer to a rack and cool. Cover and refrigerate overnight for best results.
• When ready to serve, run a small knife around the cake pan to loosen. Carefully release the pan sides. Sift powdered sugar over the cake. Cut into small wedges, wiping the knife clean before each cut. Serve with ice cream or whipped cream.

MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE

Steps:

• Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
• Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
• In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
• Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
• Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
• Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
• To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat oven to 325.
• Grease 9" springform pan.
• Place wax paper on bottom of pan, grease and flour; set aside.
• Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
• Pour hot liquid over chocolate and stir until dissolved; set aside.
• Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
• Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
• Remove from pan and sprinkle with icing sugar.
• Garnish with strawberries and a a mint leaf if desired.

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
• In a small, heavy-based saucepan, melt chocolate and butter over medium heat, 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 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
• Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
• Cool in the pan on a rack for 10 minutes. 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. (Since I used a springform pan, I let it cool completely in the pan.).

CHOCOLATE-CREAM ESPRESSO TORTE

Steps:

• For crust:
• Preheat oven to 325°F. Combine first 5 ingredients in processor. Blend until nuts are finely ground. Add butter and cut in using on/off turns until dough begins to clump together. Press dough over bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until golden brown, about 25 minutes. Cool. Maintain oven temperature.
• For filling and topping:
• Bring 2 cups cream to boil in heavy medium saucepan. Remove from heat. Add both chocolates; whisk until smooth. Whisk eggs, 2 teaspoons espresso powder and vanilla in large bowl to blend. Gradually whisk in chocolate mixture (filling will be very thin). Pour over crust (filling will fill pan only halfway). Bake until filling moves only slightly in center when pan is shaken, about 55 minutes. Chill until cold, at least 2 hours.
• Sprinkle gelatin over 2 tablespoons water in small bowl. Let stand 10 minutes to soften. Set bowl in saucepan of simmering water and stir until gelatin dissolves. Remove from heat. Using electric mixer, beat 1 cup chilled cream, powdered sugar and 1 teaspoon espresso powder in large bowl to soft peaks. Gradually beat in gelatin mixture. Spoon whipped cream over filling; smooth top. Chill until set, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
• Run knife between torte and pan sides to loosen; remove pan sides. Transfer torte to platter. Sprinkle with chocolate shavings, if desired, and serve.