Welcome to Tort(e) Tuesdays, jurors! I call it a Tort(e) because it has multiple meanings: (1) a Tort is a “wrongful act . . . that results in injury to another person, property, reputation or the like.” and (2) a Torte, with an “e” is “a rich cake, especially one containing little or no flour.”
I decided upon this cappuccino torte because today is my bestie’s birthday and whenever she and I get together, we like to go and enjoy cappuccinos and lattes and eat macarons. She’s the most wonderful friend and is stunningly gorgeous inside and out. I won’t tell you how old she is because that’s gauche and because she would probably murder me, but I will tell you that the older our friendship gets, the better it gets.
I just love her to the moon and back! She planned the most amazing bachelorette trip with my sister and I had the best weekend of my life ever! Here we are together…she completes me:
I don’t know what I would do without her, so Mari darling this torte goes out to you! Much love & besos xoxo Now grab a spoon and dig in to this luscious torte!
- 12 ounces bittersweet dark chocolate, divided
- 1 cup (2 sticks) unsalted butter, divided
- 1 teaspoon vanilla extract
- 2 tsp instant espresso, divided
- ¼ cup unsweetened cocoa powder
- 5 large eggs
- 1 cup sugar
- 1 tsp salt
- 1 tsp cinnamon
- 4 ounces white chocolate
- ⅓ cup cream
- Preheat oven to 350 and butter a 8 or 9″ springform pan.
- Combine 10 ounces of the dark chocolate with 1 and ½ sticks butter in a small saucepan over medium-low heat, until melted and smooth.
- Add the vanilla extract, instant espresso, and cocoa powder and whisk.
- Remove saucepan from heat and let cool (about 10 minutes).
- Meanwhile, combine the eggs, sugar, salt, and cinnamon in the bowl of an electric mixer fitted with a whisk and turn it on high until the mixture thickens (5-6 minutes).
- Using a spatula, fold in the chocolate mixture a little at a time (I did it in thirds). Once folded and incorporated, pour the batter into the springform pan.
- Bake for 42-45 minutes (mine took 42, just use the standard fork test method (fork should come out clean after you stick it in the torte)). Don’t worry if the center falls, that’s normal and we will be flipping the torte over so don’t be too worried.
- Remove from oven and allow torte to cool in the pan for 30-45 minutes.
- After the cake has cooled, you can take a spatula and gently press the outside edges down to the same level as the center if your center fell a bit.
- Remove the springform part of the pan and then take the bottom of the pan and flip the torte onto a cake stand (or plate).
- Mix the remaining 2 ounces of dark chocolate with 4 ounces white chocolate, remaining ½ stick of butter, 1 tsp. of the instant espresso, and cream in a small saucepan over low heat, mixing until melted and smooth.
- Remove from heat and allow to cool for about 15 minutes before pouring it over the torte.
- Use a spatula to make the glaze smooth overtop the torte. Let set in the fridge for at least one hour.