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?
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!
Here’s Disney’s Turf Club Chocolate Espresso Torte, courtesy of the Disney Parks Blog
Makes one 9-inch torte
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.
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!