Chocolate Torte

Torte
3/4 cup sugar
1/2 cup hot water
1 teaspoon instant espresso coffee powder*
1 lb. semisweet chocolate, chopped
3/4 cup unsalted butter, cut up
5 eggs
1 tablespoon dark rum** or orange juice

Frosting
3/4 cup heavy whipping cream
6 oz. semisweet chocolate, chopped
1 tablespoon dark rum** or orange juice

Step – By – Step

1. Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil.

2. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder.

3. Melt 1 lb. chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot.

4. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan.

5. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides.

6. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 oz. chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally.

7. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set.(Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

*Instant coffee – especially dark roast, increase to 2 – 3 teaspoon
**Alcohol Substitution Chart