Best 6 Chocolate Espresso Spa Torte Recipes

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Indulge in a symphony of flavors with our Chocolate Espresso Spa Torte, a culinary masterpiece that tantalizes the senses. This torte is a harmonious blend of rich chocolate and invigorating espresso, perfectly balanced to create an unforgettable dessert experience. The velvety smooth chocolate mousse, crafted with premium dark chocolate, is complemented by a robust espresso ganache, offering a delightful contrast of bitterness and sweetness. The torte is layered with a delicate sponge cake, adding a light and airy texture. For an extra touch of decadence, a layer of espresso whipped cream adds a creamy and flavorful dimension. Whether you're a chocolate aficionado or an espresso enthusiast, this torte promises an exquisite journey that will leave you craving for more.

This article features not only the main recipe for the Chocolate Espresso Spa Torte but also a collection of additional recipes that enhance the dessert experience. Find a detailed recipe for a homemade chocolate sponge cake, providing a sturdy and flavorful base for the torte. Learn how to make an irresistibly smooth chocolate mousse, using simple ingredients and techniques. Discover the art of crafting a rich and decadent espresso ganache, adding a layer of sophistication to the dessert. And finally, find the recipe for a light and fluffy espresso whipped cream, the perfect finishing touch to this extraordinary torte. With step-by-step instructions and helpful tips, these recipes will guide you through the process of creating a stunning dessert that will impress your family and friends.

Let's cook with our recipes!

CHOCOLATE ESPRESSO-NUT TORTE



Chocolate Espresso-Nut Torte image

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 14

5 large eggs, separated
1 teaspoon baking cocoa
1 cup hazelnuts, toasted and skins removed
3 tablespoons dark brown sugar
1/2 cup butter, softened
2/3 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon instant espresso powder
1 teaspoon almond extract
1/4 teaspoon salt
GANACHE:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup finely chopped almonds, toasted

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.

Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.

CHOCOLATE ESPRESSO TORTE



Chocolate Espresso Torte image

An ideal dessert to make for your friends and family who need to eat gluten free.

Provided by RecipeGirl.com

Categories     Dessert

Time 9h25m

Number Of Ingredients 8

1 cup (2 sticks) salted butter
1 cup + 2 tablespoons granulated white sugar
1 cup + 2 tablespoons hot espresso coffee ((can use instant if you have it))
16 ounces semi-sweet chocolate, (cut into small pieces (or use chips))
6 large eggs, (at room temperature)
6 large egg yolks, (at room temperature)
¼ cup powdered sugar
ice cream or whipped cream, (optional)

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.

Nutrition Facts : ServingSize 1 serving, Calories 506 kcal, Carbohydrate 41 g, Protein 7 g, Fat 35 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 230 mg, Sodium 187 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 12 g

MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE



Mile-High Triple-Chocolate-Espresso Mousse Pie image

This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's the perfect choice for a special occasion like Thanksgiving or Christmas, we made this icebox creation as make-ahead friendly as possible. Fill and chill up to two days ahead, then dust with cocoa powder before serving.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 9h

Yield Serves 10 to 12

Number Of Ingredients 16

1 stick unsalted butter, melted, plus more for pan
9 ounces chocolate wafer cookies, such as Famous brand
1/3 cup granulated sugar
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped (1 1/4 cups)
8 ounces milk chocolate, chopped (1 1/4 cups)
6 large egg whites, plus 2 yolks, room temperature
1 teaspoon pure vanilla paste or extract
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 1/4 cups heavy cream
1/4 cup confectioners' sugar
1 1/4 cups heavy cream
1 tablespoon instant espresso powder
1/4 cup confectioners' sugar
Unsweetened cocoa powder, for dusting

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



Chocolate Espresso Torte image

This is a flourless, rich, dense cake which is as creamy as cheesecake- so serve tiny slices. It is a passover recipe (just make sure to dust the pan with Passover cake meal instead of flour) but would be delicious year round. Enjoy!

Provided by Miraklegirl

Categories     Dessert

Time 1h25m

Yield 1 torte, 12 serving(s)

Number Of Ingredients 9

1 cup butter
1 cup sugar, plus
1 tablespoon sugar
1 cup espresso, plus
2 tablespoons espresso
16 ounces semisweet chocolate
6 eggs
6 egg yolks
icing sugar (garnish)

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.

Nutrition Facts : Calories 455.4, Fat 39.7, SaturatedFat 23.5, Cholesterol 240.8, Sodium 159.8, Carbohydrate 29.5, Fiber 6.3, Sugar 18.3, Protein 9.4

CHOCOLATE ESPRESSO TORTE



Chocolate Espresso Torte image

Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.

Provided by GaylaJ

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

5 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso, cooled to room temperature
1 tablespoon sifted finely ground espresso beans
1/4 teaspoon salt
1/4 cup all-purpose flour, plus more for the pan

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.).

Nutrition Facts : Calories 274.6, Fat 23.1, SaturatedFat 13.8, Cholesterol 109, Sodium 93.7, Carbohydrate 19.3, Fiber 3.9, Sugar 10.4, Protein 5.9

CHOCOLATE-CREAM ESPRESSO TORTE



Chocolate-Cream Espresso Torte image

Categories     Coffee     Chocolate     Dessert     Bake     Summer     Shower     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 18

Crust:
1 cup hazelnuts, toasted
3/4 cup all-purpose flour
1/3 cup (packed) brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Filling and topping:
3 cups chilled whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces imported milk chocolate, chopped
2 large eggs
3 teaspoons instant espresso powder
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin
2 tablespoons water
1/4 cup powdered sugar
Chocolate shavings (optional)

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.

Tips:

  • Make sure all ingredients are at room temperature before starting. This will ensure that they combine smoothly and evenly.
  • Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Use a piping bag or spatula to spread the frosting evenly over the cake.
  • Decorate the cake with your favorite toppings, such as chocolate shavings, espresso beans, or whipped cream.

Conclusion:

This chocolate espresso spa torte is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, smooth espresso mousse, and creamy ganache, this cake is sure to impress your guests. It is relatively easy to make, and the results are worth the effort. So next time you're looking for a special dessert, give this chocolate espresso spa torte a try.

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