Chocolate Espresso Torte

• 5 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1/4 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
• 4 eggs, at room temperature
• 1/2 cup sugar
• 1/4 cup brewed espresso, cooled to room temperature
• 1 tablespoon sifted finely ground espresso beans
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour, plus more for the pan

1. Preheat oven to 350u0b0F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
2. In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
3. Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
4. Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
5. Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).

chocolate, chocolate, unsalted butter, eggs, sugar, espresso, beans, salt, flour

Taken from www.food.com/recipe/chocolate-espresso-torte-140413 (may not work)