29
Jan
12

Recipe: Flourless Mocha Torte

Flourless Mocha Torte

Flourless Mocha Torte

  • 7 ounces 60% Cacao
  • 4 ounces Ghirardelli Milk Chocolate Baking Bar
  • 1 tablespoons instant freeze-dried coffee
  • 3 tablespoons boiling water
  • 6 eggs, separated
  • 2/3 cups sugar
  • 1/4 teaspoons salt (optional)
  • 2 cups heavy whipping cream for frosting
  • 1 tablespoon instant freeze-dried coffee for frosting
  • 1/4 cups boiling water for frosting

Directions:

  1. Melt 6 ounces of the bittersweet chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Set aside.
  2. Dissolve the 1 tablespoon of coffee in boiling water; set aside.
  3. Preheat the oven to 350°F.
  4. Grease two 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper.
  5. In a large mixing bowl, whip the egg whites on medium until soft peaks form.
  6. With the mixer running, gradually add 1/3-cup sugar. Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.)
  7. In another large bowl, whip the yolks, the remaining 1/3-cup sugar, and the salt until thick and lemon colored, approximately 5 minutes.
  8. Slowly add 6 ounces of chocolate and 1 Tbsp coffee; beat until well blended.
  9. Gently fold 1/4 of the egg whites into the yolk mixture to lighten it. Carefully but thoroughly fold in the remaining whites until no streaks remain.
  10. Pour the batter into the prepared pans.
  11. Bake on the center oven rack for 25 minutes.
  12. Turn off the oven and leave the cake inside for 5 minutes with the oven door closed.
  13. Transfer the pans to a wire rack (the centers will fall).
  14. Remove the waxed paper while the cake is warm.
  15. Cool completely.

Frosting and Garnishing:

 

  1. For the frosting, melt 4 ounces of milk chocolate as directed for the cake.
  2. Dissolve the coffee in 1/4 cup boiling water; add all at once to the chocolate, stirring continuously until smooth. Cool completely.
  3. In a large mixing bowl, beat the whipping cream at high speed until stiff peaks form.
  4. Gently fold the chocolate mixture into the whipped cream.
  5. To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife.
  6. Place one layer on a serving plate. Spread the layer with 1 cup of chocolate whipped cream.

We recommend a huge velvet cabernet sauvignon for pairing with this cake!

Advertisements

0 Responses to “Recipe: Flourless Mocha Torte”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


RSS Upcoming Events

  • An error has occurred; the feed is probably down. Try again later.

Categories

Recent Tweets

  • Tomorrow night at 6:30pm we welcome Kevin Hicks from Trinchero Family Estates to the shop to showcase a selection... fb.me/1oQ2KDQxe 2 weeks ago
  • Live Music tonight at 7:30! Holden Bare is back at the shop... playing from 7:30 - 9:30. 2 weeks ago
  • We had such great tasting events this week! First, Francesca Vajra of G.D. Vajra presented some of her family's... fb.me/85yqK8WdF 4 weeks ago
  • What talent we have here at Sunset & Vine! Our very own Bennett Larson created these fabulous chalkboard signs. Thanks Bennett! 2 months ago
  • We have exciting news! As most you know, we have run out of room in our current location. So in March we are... fb.me/2QeEySYc9 4 months ago

Pages

January 2012
M T W T F S S
« Dec   Feb »
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

%d bloggers like this: