Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and grease the cake pan.
- In a double boiler, melt the dark chocolate and butter together over low heat until smooth. Stir occasionally. Alternatively, use a microwave in 20-second intervals.
- In a mixing bowl, whisk the granulated sugar and eggs together until pale and frothy (about 5 minutes with an electric mixer).
- Add the cooled brewed coffee and melted chocolate mixture to the egg mixture, gently folding to combine.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet mixture until just combined.
- Next, fold in the citrus zest, making sure it is evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 30-40 minutes or until a skewer inserted comes out mostly clean with a few moist crumbs.
- Once baked, remove from the oven and allow to rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve slices garnished with whipped cream and a sprinkle of additional citrus zest for an extra pop!
Nutrition
Notes
Feel free to adapt this recipe based on your taste preferences! Switching out the orange for a tangerine or even grapefruit zest can add different flavor notes.
Additionally, for a less rich torte, consider replacing half the butter with unsweetened applesauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days, and simply rewarm in the microwave for a few seconds when you're ready to enjoy a slice.
Happy baking!
Additionally, for a less rich torte, consider replacing half the butter with unsweetened applesauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days, and simply rewarm in the microwave for a few seconds when you're ready to enjoy a slice.
Happy baking!