A new hannaford.com is coming soon! To bring you this new experience, the site will be unavailable starting 7PM on 8/20 until the new site is live on 8/21. Hannaford To Go pickup will be unavailable from 6PM 8/20 through 8/21. Please direct any questions or concerns to our Consumer Relations Department at 1-800-213-9040.
Hannaford homepage
Close

Print This Recipe

Chocolate Espresso Anniversary Torte with Bittersweet Glaze

Get Ready

Servings: Serves 8

Cook Time: 30 minutes

Prep Time: 22 minutes

Ingredients

vegetable cooking spray (Torte)
1/2 cup unsweetened cocoa powder, plus additional for dusting the pan (Torte)
4 oz. semisweet chocolate, broken into pieces (Torte)
2 Tbsp. coffee liqueur, plus a little more to brush on torte (Torte)
1/2 cup (1 stick) salted butter, cut into slices (Torte)
3 eggs (Torte)
2/3 cup light or dark brown sugar, packed (Torte)
1 tsp. vanilla extract (Torte)
1/4 tsp. almond extract (Torte)
1/2 cup finely ground almonds or almond meal flour (Torte)
5 oz. bittersweet chocolate (such as 60 percent), chopped (Bittersweet Glaze)
2 Tbsp. salted butter (Bittersweet Glaze)
whipped cream flavored with coffee liqueur (Garnishes - optional)
chocolate-covered coffee beans (Garnishes - optional)

Directions

1. Prepare the torte. Preheat oven to 350 degrees F. Spray an 8-inch round pan with cooking spray and dust with cocoa.
2. Place chocolate in the top of a double boiler over medium-low heat. Water in bottom pan should be barely simmering. Heat until chocolate melts. Add liqueur and butter and stir until smooth. Remove from heat.
3. In a medium bowl, use an electric mixer on medium speed to beat together eggs and brown sugar. Alternatively, use a whisk. Mix in vanilla and almond extracts.
4. In a separate small bowl, whisk together almond meal and cocoa until blended, with no lumps. Add to egg mixture, followed by the melted chocolate mixture, and stir batter until smooth, either with a spoon or with electric mixer on low. Pour batter into prepared pan and tap to eliminate bubbles. Bake until firm in center, about 25 to 27 minutes. Cake may rise unevenly but will deflate when removed from the oven.
5. Cool cake in pan completely on a wire rack. Invert onto a serving plate and brush lightly with coffee liqueur.
6. Prepare the glaze. Place chocolate and butter in the top of a double boiler over medium-low heat. Water in bottom pan should be barely simmering at this point. Heat until chocolate begins to melt. Remove from heat and stir until smooth. Spread over surface of the torte. Let set at room temperature until firm, then cut into wedges and serve. Top each wedge with a dollop of whipped cream and chocolate-covered coffee beans if desired.
Source: Hannaford fresh Magazine, May - June 2015

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 430 kcal (21%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 18 g (90%)
Cholesterol 105 mg (35%)
Sodium 170 mg (7%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 3 g (12%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

send to printer

loading