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Glazed Espresso Torte

Glazed Espresso Torte

By OcadoLifePublished on 16 September 2024Rich, dark chocolate and hazelnut combine in this decadent Glazed Espresso Torte from award-winning food stylist Keiron George. “Slice into this glossy, gooey chocolate cake to reveal an unexpected lighter layer of luscious coffee cream,” says Keiron. “You can make it ahead and chill in the fridge overnight, then add the glaze and decorations before serving to your lucky dinner party guests.”
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Time and servings

1 hr 25 minsTotal time
16Servings
35 minsPrep time
50 minsCooking time

Ingredients

  • 300g dark chocolate (70-75%), plus extra shavings to decorate
  • 280g unsalted butter
  • 200g granulated sugar
  • 4 large eggs
  • 100g hazelnuts, blitzed to a fine crumb, plus extra chopped to decorate
  • 20g cocoa powder
  • 2 tbsp (approx.) espresso-grade ground coffee, plus 50ml espresso, cooled
  • 200ml double cream
  • 2 tbsp icing sugar
  • 2 tbsp maple syrup (or runny honey)

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Line a round 20 cm loose-bottomed cake tin with baking paper. Melt 200g chocolate and 200g butter in the microwave in bursts of 30 secs (or in a heatproof bowl set over a pan of simmering water).

  • Step 2

    In a bowl, beat the granulated sugar and eggs with an electric whisk for 5 mins or until pale and thickened.

  • Step 3

    Use a wooden spoon to fold in the melted chocolate and butter, followed by the blitzed hazelnuts, cocoa, 1-2 tbsp ground coffee and a pinch of salt, mixing gently until fully incorporated.

  • Step 4

    Pour into the prepared tin and bake for 45 mins. Leave on the side to cool completely, then remove from the tin.

  • Step 5

    To make the coffee cream, whip the cream and icing sugar to soft peaks. Pour in the cooled espresso and whip again to stiff peaks. Dollop it over the torte and smooth with a spatula to level. Chill for at least 15 mins or overnight.

  • Step 6

    For the glaze, melt the remaining 100g chocolate and 80g butter as in step 1, then stir in the maple syrup (or runny honey). Leave to cool for 10-15 mins. With the torte on a wire rack placed over a tray, pour the glaze over, letting it drip down the sides. Decorate with chocolate shavings and hazelnuts in any pattern you like.