Guilt-Free Delicacy

Espresso Torte

with Chocolate Cake
4.4
Average: 4.4 (10 votes)
(10 votes)
Espresso Torte

Espresso Torte - Impossible to resist: The yogurt cream lures you in with fine coffee flavor

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Health Score:
6,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h.
Ready in
Calories:
189
calories
Calories

Healthy, because

Even smarter

Nutritional values

Here you can get the fat defused version of granny's butter cream mocha cake: 1 kg yoghurt in the cream provides plenty of calcium and thus promotes bone density. The lactic acid bacteria have a calming effect on the intestines.

You would like to save even more fat? Then replace half of your whole milk yoghurt with lean. If the reduction of sugar is more important to you, then you can prepare the cake with about 2/3 of the indicated amount of sugar.

1 piece contains
(Percentage of daily recommendation)
Calorie189 kcal(9 %)
Protein7 g(7 %)
Fat6 g(5 %)
Carbohydrates26 g(17 %)
Sugar added19 g(76 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C0.8 mg(1 %)
Potassium226 mg(6 %)
Calcium125 mg(13 %)
Magnesium27 mg(9 %)
Iron0.9 mg(6 %)
Iodine8 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.9 g
Uric acid5 mg
Cholesterol71 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
12
Ingredients
3 eggs
8 ounces sugar
3 tablespoons Pastry flour (60 grams)
1 pinch cinnamon
2 tablespoons cocoa powder (40 grams)
1 teaspoon Baking powder
10 sheets white gelatin
5 teaspoons instant Espresso powder
2 ⅕ pounds Yogurt (3.5% fat)
How healthy are the main ingredients?
eggsugarcinnamon
Preparation

Kitchen utensils

2 Bowls, 1 Hand mixer, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Springform pan (24 cm diameter), 1 Parchment paper, 2 Small bowls, 1 Whisk, 1 Wire rack, 1 Offset spatula, 1 Butter knife

Preparation steps

1.
Espresso Torte preparation step 1

Beat eggs, 100 grams (approximately 1/2 cup) sugar and 2 tablespoons hot water in a bowl with a hand mixer to a frothy, light cream.

2.
Espresso Torte preparation step 2

Mix the flour, cinnamon, baking powder and 1 tablespoon cocoa in a second bowl. Carefully sift with a fine sieve over the yolk mixture and whisk.

3.
Espresso Torte preparation step 3

Line the bottom of a 24 cm (approximately 9-inch) diameter springform pan with parchment paper and fill with the batter. Smooth with an offset spatula and bake in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 20 minutes.

4.
Espresso Torte preparation step 4

Meanwhile, soak the gelatin in cold water.

5.
Espresso Torte preparation step 5

Dissolve espresso powder in 3 tablespoons very hot, but not boiling, water. Add gelatin and dissolve while stirring.

6.
Espresso Torte preparation step 6

Stir the yogurt with the remaining sugar until very creamy. Stir 2 tablespoons of yogurt into the espresso-gelatin mixture and mix well, then add the remaining yogurt and mix.

7.
Espresso Torte preparation step 7

Release the sides of the springform pan and let the cake cool on a wire rack.

8.
Espresso Torte preparation step 8

Reattach the springform pan edge to the bottom of the pan and pour in the espresso cream. Refrigerate for at least 4 hours (preferably overnight).

9.
Espresso Torte preparation step 9

With a spatula or a knife, carefully loosen the espresso cream from the edge of the pan. Dust with the remaining cocoa powder and serve.