1 cup of semisweet chocolate

6 large eggs

1 cup of unsalted butter

1 cup of granulated white sugar

1 teaspoon of pure vanilla extract

¼ teaspoon of cream of tartar

¼ cup brewed room temperature espresso

1 tablespoon finely ground espresso beans

 

Preheat the oven to 350 degrees F and coat a 9 x 3 inch pan with nonstick cooking spray. Separate egg whites and yolks and put them in separate bowls and let them reach room temperature. Add vanilla extract and ½ cup sugar to the egg yolks and whisk until thickened. Use a double boiler at 100 degrees F to melt the chocolate while stirring frequently. When chocolate is melted, add egg yolk mixture and stir well. Remove from heat. Beat egg whites until they are foamy. Add cream of tartar and ½ cup sugar before beating mixture until well combined. Fold egg yolk mixture and egg white mixture together in large bowl. Add brewed espresso and espresso beans. Pour batter into pan and bake for 45 minutes to an hour. When the top has a nice crust, it should be done. The torte should be more gooey than a regular cake and less firm when tested with a toothpick. Remove from oven and let cool for at least ½ hour before serving.