question: What is a good beer pairing for Dark chocolate and coffee torte?
answer: A great choice for Dark chocolate and coffee torte is Choco Libre (Mexican Hot Chocolate Imperial Stout.). Here's the recipe:
  This one-off brew showcases the flavours of a Mexican spiced hot chocolate, infused with an imperial stout.
  ABV: 9% | IBU: 25
  Malts:
  - Pale Ale (5.169 kilograms)
  - Medium Crystal (0.738 kilograms)
  - Munich (0.738 kilograms)
  - Flaked Oats (0.738 kilograms)
  - Brown (0.554 kilograms)
  - Chocolate Wheat (0.369 kilograms)
  - Carafa Special Malt Type 1 (0.369 kilograms)
  Hops:
  - Galena (12grams @ 70)
  - Cinnamon Powder (1grams @ Flame Out)
  - Cocoa Nibs (15.4grams @ Flame Out)
  - Vanilla Extract (108grams @ Dry Hop)
  - Ground Coffee (31grams @ Dry Hop)
  - Habenero Powder (1grams @ Dry Hop)
  Yeast: Wyeast 1056 - American Ale™
  Method: Mash: 64°celsius for 30min
  Tip: Add virgin white oak chips soaked in a Reposado Tequila to give it a "South of the Wall" kick.