Chocolate Espresso Torte

Chocolate Espresso Torte

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  • Prep Time


  • Total Time


  • Servings



  • Cake Layers:

  • ¾

    cup almond flour

  • cup confectioner's Swerve Sweetener

  • cup cocoa powder

  • 6

    large egg whites, room temperature

  • tsp cream of tartar

  • tsp salt

  • 5

    tbsp granulated Swerve Sweetener

  • Espresso Cream:

  • cups whipping cream

  • ¼

    cup confectioner's Swerve Sweetener

  • tsp instant espresso powder (or 1½ Starbucks Via packets)

  • ½

    tsp vanilla extract

  • Chocolate Ganache:

  • 1

    cup whipping cream

  • cup confectioner's Swerve Sweetener

  • 3

    oz unsweetened chocolate, finely chopped

  • ½

    tsp vanilla extract

  • Chocolate Curls (optional):

  • ½

    tbsp coconut oil

  • ½

    cup sugar-free chocolate chips such as Lily's


1 Cake Layers: 2 Preheat oven to 300F and line an 11x17 rimmed baking sheet with parchment paper. Lightly grease paper. 3 In a medium bowl, whisk together almond flour, confectioner's sweetener, and cocoa powder, breaking up clumps as much as possible. 4 Beat egg whites with cream of tartar and salt until frothy. Slowly add granulated sweetener and continue to beat until stiff peaks form. Mixture should be glossy and not dry. 5 Gently fold almond flour mixture into egg whites until just combined. Spread evenly onto prepared pan into a 10x15 inch rectangle. 6 Bake 20 minutes, until just firm to the touch. Remove from oven and let cool on pan. Cake will shrink, this is okay. When cool, cut into 3 rectangles, 5 inches wide each. 7 Espresso Cream: 8 In a large bowl, beat whipping cream with confectioner's sweetener, espresso powder, and vanilla extract until stiff peaks form. 9 Lay one cake layer on a platter and spread with half of the espresso cream. Top with another cake layer and spread with remaining espresso cream. Top with final cake layer. 10 Place cake in freezer until firm, about 1 hour. 11 Chocolate Ganache: 12 Whisk together whipping cream and powdered sweetener in a medium pot over medium heat. Bring to just a simmer Remove from heat and add chocolate. Let sit 5 min and whisk to combine, then whisk in vanilla extract. Let sit 10 minutes to thicken. 13 Remove cake from freezer and pour ganache over the top of the cake, spreading to the edges. Spread carefully over sides of cake (this will become easier as ganache continues to thicken up). Alternatively, you can simply pour over the top and allow the ganache to drip down the sides of the cake. 14 Chocolate Curls: 15 Combine coconut oil and chocolate in a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Whisk until melted and smooth. 16 Pour the chocolate over the underside of a clean cookie sheet and use a knife or offset spatula to spread it into a very thin layer. 17 Place the baking sheet in the refrigerator for a few minutes until chocolate firms up. It should not be tacky when you touch it but you should be able to leave a fingerprint. 18 Use a sharp knife to scrape the chocolate from the pan - if it's the right temperature, it will curl up. If it's too cold, it will break so let it sit out a few minutes. If it's too warm, it will come away from the pan without curling, so return it to the fridge for a few minutes. 19 Place finished curls on a plate and place them in the freezer until firm. 20 Place chocolate curls on finished cake and refrigerate at least 1 hour before serving. To serve, run a sharp knife under hot water to make nice clean slices. Notes


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