1. Heat oven to 180c.
2. Grease 9" springform pan with margarine and line bottom with parchment.
3. Melt 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
4. Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour into prepared tin.
5. Bake torte until dry and cracked on top and tester inserted into centre comes out with some moist batter attached, about 40 minutes.
6. Cool in pan on rack 1 hour (centre will fall).
7. Using spatula, press raised edges so top is level. Remove from tin take off bottom of tin and parchment and allow torte to cool completely.
8. Stir remaining 1 cup chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).
9. Allow to cool and then pour glaze into centre of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
|Fresh Mint Sprigs|
|Instant Coffee Powder||1 Tsp|
|Unsweetened Cocoa Powder||¼ Cup|
|Dark Chocolate Chips||16 Oz|
|Salted Margarine||1 Cup|
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Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.