1/2 lb. unsalted butter

1 T. instant espresso powder

3/4 C. granulated sugar

3/4 C. dark cocoa powder

6 eggs, slightly beaten

2 C. toasted ground pecans

1/4 C. dark rum

1/2 tsp. cinnamon

1/2 C. confectioners’ sugar

Freshly whipped cream, for garnish

Fresh mint sprigs, for garnish

 

In a metal bowl set over a pan of simmering water, heat the chocolate, butter, and espresso powder until melted. Remove the bowl from the heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well. Stir in the rum and cinnamon. Pour the batter into a well-greased 9″ cake pan. Bake in a standard oven at 350° or in a convection oven at 325° for 25 to 30 minutes, or until a knife inserted into the center of the torte comes out clean. Cool 5 to 10 minutes, then turn the torte onto a plate and let cool completely. Dust the torte with the confectioners’ sugar. To serve, cut the torte into slices and top each slice with a dollop of freshly whipped cream and a sprig of fresh mint.