DEEP DARK MOCHA TORTE
Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
- Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
- In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
- In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
- Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 54 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 37 g, TransFat 1 g
HAZELNUT CHOCOLATE MOCHA TORTE
This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.
Provided by mommyoffour
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
- Line it with a layer of plastic wrap large enough to overhang the edges.
- In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
- In another small cup, stir the coffee into the cognac; set aside.
- In a saucepan, scald the remaining 1 cup milk.
- Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
- Gradually beat in the scalded milk.
- Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
- Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
- Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
- When the custard is cool but not set, whip the cream until almost stiff.
- Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
- Carefully pour the bavarian cream into the prepared plastic lined bowl.
- Refrigerate, covered until firm. (This may be made one day ahead.).
- MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
- Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
- Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
- Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
- Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
- Lightly fold the hazelnut mixture into the meringue.
- Spread the meringue onto the 10 inch circle on the baking sheet.
- Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
- Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
- If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
- MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
- Lightly butter a round, flat pan at least 12 inches in diameter.
- Line the bottom of the pan with a circle of waxed paper or parchment.
- Lightly butter and flour the paper and sides of the pan.
- In a small saucepan, melt the butter over low heat.
- Skim off the foam carefully.
- Cool slightly.
- Into a small bowl, sift the flour and cocoa together.
- In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
- Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
- When the ingredients are almost but not quite homogeneous, fold in the melted butter.
- Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
- Remove from the oven and cool briefly in the pan.
- Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
- Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
- Gently peel off the paper and allow the cake to cool.
- ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
- Equally carefully, invert the bavarian creme over the japonaise.
- Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
- Top the bavarian with the genoise, pressing it into a dome shape if necessary.
- MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
- Whip unti quite stiff.
- Spread over the torte, flattening the top slightly.
- TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
- Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
- At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.
Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5
CHOCOLATE MOCHA MOUSSE TORTE
Looking for a chocolate mocha mousse using Betty Crocker™ Super Moist™ dark chocolate cake mix? Then check out this delicious torte recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
- In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
- Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
- Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
- Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 49 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 33 g, TransFat 1/2 g
MOCHA CREAM CHOCOLATE TORTE
Simple chocolate cake filled and frosted with a rich mocha cream. Uses cake mix for easy preparation. From the Pillsbury Bake Off cookbook. This was an entry in 1986.
Provided by D2thaK
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven 350*.
- Grease and flour 13x9 inch pan.
- In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
- Beat 2 minutes at high speed,.
- Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
- Gradually stir in milk.
- Cook over medium heat until mixture thickens and boils, stirring constantly.
- Remove from heat; cover with plastic wrap.
- Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
- In large bowl beat margarine and powdered sugar until well blended.
- Gradually add cooled coffee mixture; beat until light and fluffy.
- To assemble torte, cut cooled cake in half lengthwise.
- Slice each half in half horizontally to make 4 layers.
- Place 1 layer on serving tray.
- Spread top with frosting mixture.
- Repeat with remaining layers and frosting.
- Frost sides and top of cake.
- Sprinkle top of torte with chocolate curls if desired.
- Store in refrigerator.
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