Mocha Polka Walnut Torte Recipes

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MOCHA-WALNUT MARBLED BUNDT CAKE (DORIE GREENSPAN)



Mocha-Walnut Marbled Bundt Cake (Dorie Greenspan) image

Essentially a walnut cake this is part vanilla and part mocha, this is one of the moistest bundt cakes I've ever tried. It's also a beautiful cake and the combination of flavours is just perfect. The recipe is from Dorie Greenspan's wonderful cookbook, "Baking: From My Home to Yours". This dense, buttery cake i a great keeper; wrapped well, it will keep at room temperature for up to five days or in the freezer, for up to 2 months. Serve plain or with a drizzle of hot fudge sauce.

Provided by blucoat

Categories     Dessert

Time 1h20m

Yield 14 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature (8 oz)
2 tablespoons unsalted butter, at room temperature (1 oz)
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup hot or cold coffee (can also use plain water)
1 teaspoon finely ground instant coffee or 1 teaspoon instant espresso powder
1 3/4 cups sugar
4 large eggs, preferably at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature

Steps:

  • GETTING READY: Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you've got a silicone Bundt pan, there's no need to butter or flour it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
  • Whisk together the flour, ground walnuts, baking powder, and salt.
  • Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy - keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat.
  • Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes - you'll have a thick paste; this won't be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
  • Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
  • If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
  • Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.

Nutrition Facts : Calories 361.8, Fat 19.7, SaturatedFat 10.4, Cholesterol 101.4, Sodium 221.7, Carbohydrate 42, Fiber 0.8, Sugar 26.2, Protein 5.2

WALNUT MOCHA TORTE



WALNUT MOCHA TORTE image

Another tasty recipe from BHG. Can be dressed up with chocolate curls on top. Photo: BHG 08-01-15

Provided by Ellen Bales

Categories     Other Desserts

Time 1h

Number Of Ingredients 12

TORTE:
2 c walnuts
2 Tbsp all purpose flour
2-1/2 tsp baking powder
4 eggs
3/4 c sugar
MOCHA FROSTING:
1 tsp instant coffee crystals
1 c whipping cream
1/3 c sugar
1/4 c unsweetened cocoa powder
1/2 tsp vanilla extract

Steps:

  • 1. TORTE:
  • 2. In a medium bowl, stir together nuts, flour, and baking powder.
  • 3. In a blender or food processor, combine eggs and sugar; cover and blend or process unil smooth. Add nut mixture. Cover and blend or process until smooth.
  • 4. Spread batter evenly in two greased and lightly floured 8-inch round cake pans.
  • 5. Bake in a preheated 350º oven for 20 to 25 minutes or until cakes spring back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
  • 6. Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill frosted cake for 2 to 24 hours. If desired, top with chocolate curls.
  • 7. MOCHA FROSTING:
  • 8. In a chilled small mixing bowl, dissolve 1 tsp. instant coffee crystals, crushed, in 1 cup whipping cream; beat with chilled beaters of an electric mixer on low speed until slightly thickened. Add 1/3 cup sugar, 1/4 cup cocoa powder, and vanilla. Beat just until stiff peaks form.

WALNUT MOCHA TORTE RECIPE RECIPE - (4.4/5)



Walnut Mocha Torte Recipe Recipe - (4.4/5) image

Provided by á-29460

Number Of Ingredients 12

Mocha Topping:
6 eggs
1 cup (200 g) white granulated sugar (divided into 3/4 cup and 1/4 cup)
1 cup (120 g) finely ground walnuts (from about 1 1/3 cup of shelled walnuts)
1/2 cup (55 g) fine dry bread crumbs (plain, unseasoned)
1/2 cup (100 g) white granulated sugar
2 Tbsp corn starch
1 cup (8 fluid ounces, 236 ml) strong coffee (I use decaf, with twice the amount of coffee for the liquid as I would usually use to drink)
1 ounce (30 g) of chocolate chips (a little less than 1/4 of a cup)
1 Tbsp butter
2 teaspoons vanilla extract
1 cup (8 fluid ounces, 236 ml) heavy whipping cream

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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