准备

• 将烤箱加热到350°F。黄油一个8英寸的蛋糕盘，并用厨房羊皮纸在底部排成一列。在羊皮纸上涂黄油，将锅轻轻撒上面粉，摇动多余的东西。

• 在一个小,厚底平底锅中火,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.