I am one of those people who firmly believe that a meal is not complete without something sweet at the end! Some days it is something easy like a scoop of ice cream, other days I go the healthy route with fruit parfaits but almost always our dinners end with the question “What’s for dessert?” I have been in the mood to make something decadent for a while and after browsing through my pantry and some recipe sites I came up with this dessert recipe. It is really rather easy to make and I am pretty sure it will hit the spot for you chocolate lovers out there! The original recipe topped this torte with a custard but homemade whipped cream is much easier to make so I went with that instead. Even with a non stick pan and cooking spray it did stick a little so you might want to try parchment paper on the bottom.
Dessert Recipe: Kahlua Chocolate Torte
- 5 ounces semisweet or bittersweet chocolate chips
- 3 tablespoons Kahlua
- 1 TBSP instant espresso powder
- 4 tablespoons unsalted butter, room temperature
- ¾ cup brown sugar, divided
- 4 eggs, separated
- 2 tablespoons Dutch process cocoa
- ⅛ teaspoon salt
- For Kahlua whipped cream: 1 cup heavy cream, 2 TBSP powdered sugar, 1 TBSP Kahlua and ½ tsp coffee extract
- Preheat oven to 300F. Coat bottom and sides of an 8-inch springform pan with cooking spray.
- Combine chocolate with Kahlua and espresso in a small saucepan. Heat over very low heat, stirring occasionally until chocolate melts and mixture is smooth
- In a medium bowl, beat butter with a mixer on medium speed until smooth. Gradually add ½ cup sugar and beat 2 to 3 minutes or until smooth and fluffy. Add egg yolks and beat 1 minute.
- On low speed, beat in melted chocolate mixture only until combined. Add cocoa and beat until incorporated.
- In another medium bowl, with clean beaters, beat egg whites with salt until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form.
- With a large rubber spatula, gently fold one-fourth of whites into chocolate mixture. Add remaining whites, folding gently. Spoon batter into prepared pan.
- Bake 40 to 50 minutes. The torte will rise to the top of the pan during baking but will sink as it cools.
- To serve, remove sides of springform pan and cut with a sharp knife. Serve with Kahlua whipped cream below:
- For Kahlua whipped cream: Beat 1 cup heavy cream, 3 TSP powdered sugar, 2 tsp Kahlua and 1 tsp coffee extract together in chilled mixing bowl until it reaches desired thickness. Watch it as it beats or you will end up with butter!