Kona Mocha Torte
(I'll take a picture next time I make one)
12 oz dark chocolate (I used Hawaiian Vintage Chocolate 60%, what I had on hand, next time plan to use 70% from Devine Chocolates)
1&1/2 cup unsalted butter (3 sticks) plus a bit more for prepping pan
1/2 cup sugar
6 large eggs
6oz Vienna mélange roast Kona espresso (2 double lungos plus water if needed to make 6oz)
Preheat oven to 350°f
Pull two double lungo shots, add water to make 6oz if needed, set aside to cool
Butter and dust with quality cocoa powder an eight or nine inch spring form pan (I used Scharffen Berger, didn't have any HVC cocoa powder)
Melt chocolate and butter together in double boiler mixing until blended, set aside and let cool 5 to 10 minutes
In a large bowl whisk eggs until well blended
Whisk sugar into egg mixture until blended, next whisk in cooled espresso
Fold in cooled chocolate mixture
Pour into prepared spring form pan.
Place spring form pan in larger pan with about 1/2" deep warm water (optional baking method for more even bake)
Bake about 45 minutes. Edges will be set and middle will jiggle slightly.
Remove from oven and water bath and cool on rack. After a half hour or so room temperature cooling run a knife around the outer edge before covered refrigeration cooling for a couple hours before serving. (Helps for even settling.) Cut into about 16 pieces, this is very rich!
Serve with slightly sweetened whipped cream laced with Turkish ground Kona and or Kahlua!
This recipe turned out to die for. It's my modified recipe of a post on Sweet Maria's Home Roast List by Michael Lloyd.