Food pictures can be SOOO enticing! Here at the Disney Food Blog, we totally get that. We’ve been getting lots of questions about a chocolate dessert featured on the Walt Disney World site. Today, I want to share the recipe AND where you can find it on your next trip.
Chocolate Espresso Torte
Have you seen this picture while browsing through the Disney World site?
Chocolate Espresso Torte in Disney World
If so, you may have wondered where you can find it. The chocolate espresso torte is served at the Turf Club restaurant at Saratoga Springs Resort!
Since this location serves dinner only, you’ll want to plan your Advance Dining Reservation accordingly. And note that the dessert menu can change at any time!
Speaking of, if you’re not able to get it at Turf Club when you visit, you can always make it at home!
Recipe
Here’s Disney’s Turf Club Chocolate Espresso Torte, courtesy of the Disney Parks Blog
Makes one 9-inch torte
Torte Ingredients:
1 1/2 sticks butter, softened, plus additional softened butter for greasing pan
3/4 cup sugar, plus additional sugar for dusting pan
12 ounces semisweet chocolate, finely chopped
5 eggs at room temperature, beaten
1/4 teaspoon vanilla extract
1/2 cup prepared espresso
Chocolate Ganache Ingredients:
4 ounces semisweet chocolate
1 stick softened butter
Vanilla ice cream, optional
Instructions For Torte:
Preheat oven to 300º with oven rack in middle position. Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.
Combine 3/4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.
Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.
Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters of the way up the of springform pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45 to 50 minutes.
Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.
Instructions For Ganache:
Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.
To Serve:
Run a thin knife along edge of chilled torte, and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber or offset spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.
Have you tried this dessert at the Turf Club? Let us know in the comments below!
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So you actually put the plastic wrap into the oven??? And it doesn’t melt to the pan??? I have seen a number of recipes where springform pans are wrapped in foil before putting them in the bain-marie, but I have never seen the additional layer of plastic wrap. (Looking online, I do see the odd brief mention of it for use in terrines, etc., so I guess it must work…I’m just skeptical.) Otherwise, the recipe itself looks amazing. I may give it a try in a few weeks when I am having a group of ladies over for lunch and could use an exceptional chocolate dessert. Thanks so much for sharing the recipe!
Omg, this looks divine!!!! However, I think I’ll look to see if someone else makes it first and what their results are.
Love chocolate!!!!! Would you consider doing a recipe for the Mickey Chocolate Ganache Tart that is found either at the Boardwalk or Mara (the raspberry version)? I have been looking everywhere for one. Looking at this has made me hungry for the ganache tart I have seen pictured and described on your site.
Michelle, if you watch Food Network, specifically shows like Diners, Drive-ins and Dives, you will see them prepping roasts, ribs, etc. by putting plastic wrap over the top of the pan, and then topping that with foil. If you keep the heat low enough–and you should when making a torte or cheesecake–melting won’t be an issue. Plus the wrap is down in the water which somewhat insulates it. The purpose of the plastic is to keep water from getting into the torte. Go ahead and follow the directions, but be sure to use a good quality of wrap and don’t forget the overwrap of heavy duty foil.
For those of us who are not from the USA but LOVE Disney, please help us by telling us what is a stick of butter in weight? This will help me out as the cake looks divine and I would love to make. I have been eyeing it off on the website for a long time now.
Sandra, thank you so much for responding. I am going to have to give this a try, though it will definitely be a step of faith the first time I stick it in the oven. There is just something about sticking plastic wrap in the oven that my brain just screams, “NOOOOOOOOOO!!!!” to. (grin!!!) After seeing this method addressed here, I have done some internet research, which all seems to point to exactly what you have said. I will be sure to come back and relay my results when I get a chance to throw this recipe together.
Yum! Sounds delicious! I had no idea that existed but now I really really want some. Thank you so much for sharing! Another great post 🙂
Amanda,
A stick of butter is 8 U.S. tablespoons. Hope that helps!
Don’t forget to share your at-home creation! We’d love to feature it as a Favorite Find in a future Sunday Round-Up post.
Thank you Kimmer. I appreciate that you responding to my question.
amanda, a stick of butter is also equal to 4 ounces (USA measurement).
My wonderful husband made this for me the other day! It is delicious, but extremely rich and very sweet. So if you make it, maybe use a more bitter chocolate, or at least cut the pieces kind of small.
I love the idea of this dessert but I do not like anything with a coffee flavor. What could I use in place of the espresso?