A Little Something Sweet (Chocolate Espresso Torte)

Here's what I made for Doodie's FIRST birthday celebration (which was also a celebration for AJ as well). This is lovely and dense and chocolatey.

Chocolate Espresso Torte)

(from Fine Cooking Magazine - truly the best foodie mag in the universe)

Serves 12

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces; more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour; more for the pan

Heat the oven to 350°F. Butter an 8-inch square pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside. Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. I used a round biscuit cutter to cut it into 5 lovely rounds which I dusted lightly with icing sugar and served with a dollop of whipped cream that was made with about 1/4 cup of icing sugar and a 1/2 teaspoon of finely ground instant espresso.