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.
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Dessert Recipe: Kahlua Chocolate Torte
Yield: 8 - 10
Khalua Chocolate Torte
A delicious torte that is rich and sweet!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour15 minutes
5 ounces semisweet or bittersweet chocolate chips
3 tablespoons Kahlua
1 TBSP instant espresso powder
4 tablespoons unsalted butter, room temperature
3/4 cup brown sugar, divided
4 eggs, separated
2 tablespoons Dutch process cocoa
1/8 teaspoon salt
For Kahlua whipped cream: 1 cup heavy cream, 2 TBSP powdered sugar, 1 TBSP Kahlua and 1/2 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 1/2 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!
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.