1/2 lb Bittersweet chocolate
1/2 lb Unsalted butter
1 tb Instant espresso powder
3/4 c Granulated sugar
3/4 c Dark cocoa powder
6 Eggs; slightly beaten
2 c Toasted ground pecans
1/4 c Dark rum
1/2 ts Cinnamon
1/2 c Confectioners’ sugar
Freshly whipped cream; for
-garnish
Fresh mint sprigs; for
-garnish
In a metal bowl set over a pan of simmering water, heat the chocolate,
butter, and espresso powder until melted. Remove the bowl from the
heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well.
Stir in the rum and cinnamon. Pour the batter into a well-greased
9″ cake pan. Bake in a standard oven at 350? or in a convection
oven at 325? for 25 to 30 minutes, or until a knife inserted into the
center of the torte comes out clean. Cool 5 to 10 minutes, then turn
the torte onto a plate and let cool completely. Dust the torte with
the confectioners’ sugar. To serve, cut the torte into slices and top
each slice with a dollop of freshly whipped cream and a sprig of
fresh mint.
Yields
12 servings
