WALNUT MOCHA TORTE RECIPE RECIPE - (4.4/5)
Provided by á-29460
Number Of Ingredients 12
Steps:
- 1 Separate the eggs, into yolks and whites (see How to Separate Eggs). Take care to make sure there are no pieces of shell or egg yolk in the whites, and that the bowl you are using to contain them is completely clean with no residue of fat. Any fat from yolks or oil will make it difficult to beat the egg whites. 2 Prepare two 9-inch cake pans. Line the pans with parchment paper or wax paper. Lightly butter the sides of the pans (not the paper). 3 Preheat oven to 350°F (175°C). Mix together the ground walnuts and the bread crumbs in a small bowl and set aside. 4 Place the egg yolks into a mixing bowl and beat until smooth. Slowly add 3/4 cup of white sugar and continue to beat the egg yolks until thick and pale. (I use a hand mixer for this.) 5 Using a stand mixer, beat the egg whites with the whisk attachment until foamy. Slowly drizzle in 1/4 cup of white sugar, and beat until soft peaks form. 6 With a rubber spatula, gently fold the egg whites into the yolk mixture, alternately with the walnut mixture. 7 Spoon the batter into the prepared, parchment-layered cake pans. Bake for 25 to 30 minutes at 350°F (175°C) until a slight imprint remains when touched. 8 While the cake is cooking prepare the mocha frosting base. Place 1/2 cup of white sugar and 2 tablespoons of cornstarch into a saucepan. Turn the heat onto medium and gradually stir in the coffee and the chocolate chips. Stir continuously until the mixture starts to simmer and thicken quite substantially. Continue to stir while the mixture simmers for 1 minute. Then remove from heat and stir in the butter and vanilla extract until well blended. Let cool completely. (You will incorporate this mocha base into whipped cream when you frost the cake.) 9 Remove the cakes from oven and cool in the pans for 10 minutes. Run a dull knife around the edges of the cakes to separate it from the sides of the pans. Carefully invert the cakes onto a rack. Carefully peel back and discard the parchment or wax paper. Let cool completely. Note that if you want to make ahead, you can cook the cakes first, let cool to room temp, wrap with plastic wrap, and freeze until you are ready to frost and serve. 10 Complete the frosting. Whip the cream until it is rather thick, just before that point to which if you kept on whipping it would turn to butter. This will help it hold up as a frosting. Once whipped, fold the whipped cream and mocha base together. It may be a little speckled, and if you fold it only lightly, you can have almost a marbling effect of light and dark with the frosting, if you wish. Place one cake on a serving platter. Frost the top. Place the second cake on top of it, and frost the top and sides of the cake. Serve immediately, or keep chilled until serving.
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Mariama Sillah
[email protected]5 stars!
Sofia Olami
[email protected]This torte is amazing! I'm so glad I found this recipe.
Gift Hungwe
[email protected]Overall, this is a good recipe. It's easy to follow and the torte turns out great. I would definitely recommend it to others.
Jeannelle Williams
[email protected]This torte was a bit too dry for my liking. I think I should have added more butter or oil to the batter.
ebdulqehar zaxoyi
[email protected]I had some trouble getting the ganache frosting smooth. It kept separating, no matter how much I stirred it.
kabo mac donald
[email protected]This torte is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time.
mercy Aklilu
[email protected]This is the best chocolate cake I've ever had. The texture is moist and fluffy, and the ganache frosting is divine. I will definitely be making this again.
Steven Platti
[email protected]I'm not a big fan of coffee-flavored desserts, but this torte changed my mind. The coffee flavor is subtle and not overpowering. The chocolate and walnuts balance it out perfectly.
jasil jasil
[email protected]This torte is so rich and decadent, it's perfect for a special occasion. I made it for my husband's birthday and he loved it. The ganache frosting is to die for.
Christopher Saunders
[email protected]I've made this torte several times now, and it's always a hit. It's a bit time-consuming to make, but it's worth the effort. The hardest part is waiting for it to cool before you can frost it!
MD Nayeem Pramanik Official
[email protected]This walnut mocha torte is an absolute delight! The combination of coffee and chocolate is always a winner, and the walnuts add a nice crunch. I especially love the silky ganache frosting - it's the perfect finishing touch.