Chocolate Espresso Nut TorteChocolate Espresso Nut Torte

Chocolate Espresso Nut Torte

By: Charlene Berg – Ellison Bay, WI - 2014 Recipe Contest Submission “This LOOKS as good as it tastes!”

“This LOOKS as good as it tastes!”

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.


Featured ingredient: Elite Espresso 10 oz. Bag Ground

  • 5 eggs separated
  • 1 tsp. cocoa
  • 1 C. almonds toasted
  • 3 Tbsp. dark brown sugar
  • 1/2 C. butter softened
  • 2/3 C. sugar
  • 6 oz. bittersweet chocolate melted and cooled
  • 1 tsp. Door County Espresso beans, ground
  • 1 tsp. almond extract
  • 1/4 tsp. salt
6 oz. bittersweet chocolate chopped
1/2 C. heavy whipping cream
1/2 C. finely chopped toasted almonds


  1. Let egg whites stand until room temp.
  2. Line the bottom of a greased 9-inch springform pan with waxed paper and dust with cocoa.
  3. Put almonds and brown sugar in food processor and pulse until ground.
  4. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition.
  5. Beat in the melted chocolate, espresso, extract and salt.
  6. Gradually add almond/brown sugar mixture.
  7. Beat egg whites until stiff peaks form. Fold into batter.
  8. Spread into prepared pan. Place pan on baking sheet.
  9. Bake at 375 degrees for 35-40 minutes or until a toothpick inserted near center comes out with a few crumbs.
  10. Cool torte on wire rack to room temperature.
  11. Remove sides of pan and invert on serving plate.
  12. Place chocolate in small bowl.
  13. In saucepan bring cream just to a boil; pour over chocolate and whisk until smooth.
  14. Cool, stirring occasionally or until ganache reaches a spreading consistency, about 20 minutes.
  15. Spread ganache over top and sides of torte.
  16. Press almonds onto sides.
  17. Cover and refrigerate for 30 minutes or until set.