{Chocoholics dream: Flourless chocolate torte w/ espresso whipped cream and raspberries}

I am busily packing right now for our 10 day trip to Paris while listening to some classic Parisian tunes on my computer like “La vie en rose” by Edith Piaf…I can’t believe I’m leaving tomorrow!!! We booked this trip at the beginning of July and it feels like it’s been an eternity waiting for this trip to arrive..but it’s finally here 🙂 Not to mention I’ll be celebrating my bday there!

I’ll leave you with this delightfully rich and ridiculously easy chocolate torte I made for Thanksgiving on Monday night from one of my favourite food writers, David Lebovitz. Everyone will think you were slaving away in the kitchen all day when really you probably only spent about 30 min total making this. So lets get to it..

It starts with about 1 tbsp butter melted in a ramekin.. brush all sides of a 9″ round cake pan so every crevice is coated in buttery goodness…

Next put in a couple tbsp of cocoa and shake it around the pan till it sticks to butter coated sides of the pan…tap out excess..

Measure out about 14 tbsp of butter or 7 oz/200g.. I used my trusty butter ruler from Compleat Cook…very handy..

Put this in a over-proof dish and heat over a pot of boiling water.. or if you’re lazy like me.. heat in the microwave at 30 sec intervals till it’s almost completely melted…

Add in 10oz or 1 + 1/4 cup of chopped chocolate of your choice, dark is always nice. I used about 3/4 milk and 1/4 dark chocolate (because it’s what I had in the cupboard)..chopped roughly to melt easily…

Add this to your butter mixture, and pop into the microwave again at 30 sec intervals, stirring every time.. make sure to not burn this! Until you get this lovely velvety mixture…

Whisk together 5 large eggs (that have been brought to room temp – leave on counter about 20 min) with 1 cup of sugar and add this slowly to you chocolate butter mixture, whisking constantly…

Pour into your cake pan..if you’re worried your pan is not water-seal tight.. put some aluminum foil around the bottom and sides of the pan…

Cover the top of the pan with a piece of foil and place it into a roasting pan and add enough hot water to come up halfway up the pan..if you have extra batter, pour it into small ramekins..strictly for quality control of course…Bake at 350F…

These small ones were ready in about 30 min.. but the big pan will take about 1hr and 15 min…it’s done when it feels like a quivering chocolate pudding, if you gently touch the center, your finger should come clean…

I made this the night before and let it set in fridge. The next day I whipped up 1 cup of heavy cream with 4 tbsp of sugar and a packet of dark VIA Starbucks coffee (I got as a free sample, about 1 tbsp of coffee granules would work too)…spread across the top of your torte (great way to hide imperfections) and sprinkle some cinnamon.. mmm.. just like a mocha cappuccino…

…love the contrast of the light and airy coffee cream cloud atop the dense thick fudgy torte…

Top with some fresh raspberries and some shaved chocolate to make it extra impressive…this was a huge hit, even after everyone was stuffed from dinner..guaranteed crowd-pleaser.

Bon Appetit.. see you all in Paris 🙂

3 Responses to “{Chocoholics dream: Flourless chocolate torte w/ espresso whipped cream and raspberries}”
  1. Vincci says:

    Yum. Have fun in Paris, beauty! I love the idea of the tortes in little ramekins 🙂

  2. jazziefizzle says:

    yum! looks delicious!

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