Espresso Chocolate Torte

• 1 cup whipped cream
• 12 cup bittersweet chocolate
• 1 cup dark chocolate
• 5 eggs
• 12 cup sugar
• 12 cup flour (scant 1/2 cup)
• 23 cup strong coffee
• cinnamon
• powdered sugar
• cocoa powder
• butter

1. Pre-heat the oven to 400 degrees.
2. Generously butter a cake pan and line with parchment paper.
3. Make the ganache by putting all of the chocolate into a small saucepan on medium-heat.
4. Stir in whipped cream and 1/2 tablespoon butter.
5. Stir until fully incorporated, about 6-10 minutes.
6. Add coffee to ganache.
7. Remove from heat.
8. In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
9. Add the ganache to the eggs, whipping at a medium speed.
10. Pour the ganache into the prepared pan.
11. Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
12. Refridgerate for at least 3 hours until properly chilled.
13. Sift the cocoa.

whipped cream, bittersweet chocolate, dark chocolate, eggs, sugar, flour, coffee, cinnamon, powdered sugar, cocoa, butter

Taken from www.food.com/recipe/espresso-chocolate-torte-454946 (may not work)