Chocolate-Espresso Mousse Torte

Yet another Now We’re Cookin recipe…yum yum!


  • 1 recipe Basic Ganache
  • 1 tablespoon Softened Unsalted Butter
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso granules
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon confectioners’ sugar
  • 1/8 teaspoon ground cinnamon

Preheat oven to 400 degrees. Butter/grease a 9″ spring form pan, and wrap bottom and sides in heavy foil, sealing well. Ready a roasting pan to create a water bath.

With ganache in food processor, add eggs one at a time, processing 10 seconds each. Add the espresso, sugar, and flour, and process until well combined.

Pour the batter into the spring form pan. Set in the middle of the roasting pan and place on the oven rack. Pour water in roasting pan until it comes up about 1″ around the cake pan. Bake for 20 – 25 minutes, until cake starts to pull away from the pan (the center may be slightly soft).

Remove from oven and take cake out of water bath. Place on a rack and cool completely (at least 3 hours, or refrigerate) before removing from pan.

Just before serving, stir together the confectioners’ sugar and cinnamon. Unmold cake and sprinkle cinnamon mix over the top. Serve at room temperature.

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Filed under baking, desserts

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