Chocolate Torta Cake

Chocolate Torta Cake


  • 6 tablespoons unsalted butter plus more for greasing the pan
  • 1 1/4 cups granulated sugar
  • 6 large eggs separated
  • 5 tablespoons instant espresso
  • 6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
  • 6 tablespoons dark rum or Marsala
  • 1 1/2 cups blanched almonds ground and toasted
  • All-purpose flour for coating the pan
  • Confectioners' sugar for dusting


  • Melt the butter in a glass bowl over simmering water.
  • Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.)
  • Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
  • Transfer the cake mixture to a mixing bowl and set aside.
  • Preheat the oven to 375 degrees F.
  • Butter and flour a 9-inch round cake pan.
  • In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks.
  • Gently fold the whites into the chocolate mixture.
  • Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes.
  • Remove from the oven and allow to cool 30 minutes more.
  • Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

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