Dark mocha torte

Name: Dark mocha torte
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 175 grams dark chocolate, broken into pieces; 100 grams unsalted butter, room temperature; 100 grams golden caster sugar; 2 eggs plus 1 yolk, lightly beaten; 85 grams ground toasted hazelnut; 25 grams plain flour; 2 Tbsps strong espresso coffee; 175 grams plain flour; 1 teaspoons baking powder; 50 grams cocoa powder; 50 grams icing sugar; 140 grams unsalted butter, diced; 3 egg yolks; 1 serving crème fraîche or whipping cream, to serve

Dark mocha torte is a dessert that serves 12. One portion of this dish contains roughly 6g of protein, 30g of fat, and a total of 422 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of flour, strong espresso coffee, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. If you like this recipe, you might also like recipes such as Deep Dark Mocha Torte, Healthy Mocha Donuts with Dark Chocolate Mocha Glaze, and Mocha Torte.

Instructions

first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins.

Ingredients you will need

Baking Powder

Cocoa Powder

Powdered Sugar

Butter

All Purpose Flour

Egg

Wrap

Dry Seasoning Rub

Equipment you will use

Knife

Bowl

Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins.

Ingredients you will need

Roll

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins.

Ingredients you will need

Beans

Equipment you will use

Baking Paper

Oven

Remove beans and cook for a further 5 mins.

Ingredients you will need

Beans

Remove from oven and reduce temperature to 150C/fan 130C/gas

Equipment you will use

Oven

To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven).

Ingredients you will need

Chocolate

Butter

Coffee

All Purpose Flour

Sugar

Water

Egg

Nuts

Egg Yolk

Equipment you will use

Microwave

Oven

Skewers

Bowl

Frying Pan

Serve cut into thin slices, topped with crme frache or cream.

Ingredients you will need

Cream

Equipment

Ingredients

Servings:

175grams

dark chocolate, broken into pieces 100grams

unsalted butter, room temperature 100grams

golden caster sugar 2

eggs plus 1 yolk, lightly beaten 85grams

ground toasted hazelnut 25grams

plain flour 2Tbsps

strong espresso coffee 175grams

plain flour 1teaspoons

baking powder 50grams

cocoa powder 50grams

icing sugar 140grams

unsalted butter, diced 3

egg yolks 1serving

crème fraîche or whipping cream, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.