Yet another birthday cake. I took our ever present Torte recipe (chocolate, fruit, orange, chocolate-raspberry to name a few) and gave it a coffee twist for a friend’s birthday this week. I dropped it off to her and her husband Monday night in a birthday cake drive-by.
This was the text I received the next day: “Best. Frickin. Cake. Ever.” Made my day. I’ll be repeating the chocolate version next week for my dad’s birthday.
As always, the surprise in this cake is that it’s gluten-free, no flour at all, just eggs, sugar, chocolate, butter as its main ingredients.
Chocolate Mocha Torte
- 12 oz bittersweet chocolate chips
- 1/4 cup butter
- 2 tbsp espresso or cold brewed coffee*
- 3/4 cup sugar
- 7 eggs
- 1/2 tsp vanilla
- 1-1/2 tsp baking powder
- Chocolate covered coffee beans (opt)
- powdered sugar
Preheat the oven at 375 degrees. Butter a 10-inch springform baking.
In a medium saucepan, whisk the chocolate and butter together over low heat until a smooth mixture forms. Set the chocolate mixture aside to cool and add coffee.
In a blender, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Gradually add the cooled chocolate mixture, blending slowly until combined. Add baking powder, vanilla and nuts; mix until just combined.
Bake for 40 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean. Cool on rack until completely cooled. Decorate with powdered sugar and coffee beans if desired. Serves 12 small portions
*which I used because I happened to have some on hand.