If you have any intention of having this dessert (and you should have EVERY intention of ordering it), do yourself a favor and save room for it. It is extremely rich and delicious, with so much chocolate that you may require a tranquilizer to sleep that night. This rich, espresso-flavored chocolate torte is drenched in chocolate sauce and set in a pool of raspberry syrup. A vanilla-port wine ice cream and a handful of fresh berries round off the dessert. Every taste will have you swooning with chocolate-induced ecstasy since it is a work of art of exquisite combinations.
Chocolate Espresso Torte - Turf Club Bar And Grill - Saratoga Springs Resort
This creamy espresso-tainted chocolate torte is heavily drizzled with chocolate sauce and is resting in a pool of raspberry syrup. The dessert is also accompanied by a vanilla-port wine ice cream and a handful of fresh berries.
Preheat oven to 300 degrees with oven rack in the middle position.
Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan.
Dust the pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.
Combine 3/4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.
Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.
Pour batter into prepared springform pan. Pour boiling-hot water into the roasting pan until it reaches three-quarters of the way up the springform pan. Bake until the center of the torte is almost set, but still wobbles just slightly about 45 to 50 minutes.
Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.
Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.
Run a thin knife along the edge of the chilled torte, and remove the springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over the torte, a bit at a time, spreading with a rubber or offset spatula to cover the top. Allow excess to drip downsides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.
For Miniature Heart-Shaped Tortes:
Cut individual tortes from large tortes using a heart-shaped cutter. Carefully dip each heart into ganache using two forks, letting excess drip off. Set hearts on a sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.
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