Signora Bimbi's Double Dark Chocolate Torta

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 7 ounces bittersweet chocolate, broken up (two 3.5-ounce bars of valrhona 71%, michel cluizel 67% to 72%, el rey 70%, lindt excellence 70%, sch)
• 3 ounces unsweetened chocolate, broken up
• 5 ounces unsalted butter
• 2 1/2 teaspoons ground cinnamon
• 1 tablespoon vanilla extract
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 2 tablespoons instant espresso coffee powder
• 3 tablespoons water, very hot
• 5 large eggs
• 1/3 cup unbleached all-purpose flour
• 4 ounces bittersweet chocolate, broken into bite-size pieces

Recipe

• 1 preheat oven to 350°f; butter and flour a shiny 9-inch springform pan.
• 2 put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl. melt for 3 to 4 minutes at medium power. check by stirring. chocolate holds it shape when microwaved. or melt in a heatproof bowl over simmering water.
• 3 mix the espresso into the hot water until dissolved.
• 4 with a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy.
• 5 stir in the flour to thoroughly blend.
• 6 then blend in the chocolate/butter mixture until smooth.
• 7 stir in the broken-up chocolate bar.
• 8 pour the batter into the springform pan.
• 9 bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
• 10 cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days). serve warm, or at room temperature.
• 11 a dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake.