Ghirardelli® Flourless Mocha Torte

Name: Ghirardelli® Flourless Mocha Torte
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams Ghirardelli Milk Chocolate baking bar, broken or chopped into 1-inch pieces; 28 grams Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, for shavings; 6 larges eggs, separated; 158 milliliters granulated white sugar; 473 milliliters heavy cream; 1 Tbsp instant freeze-dried coffee; 0 teaspoons salt; 59 milliliters boiling water

Need a gluten free and vegetarian dessert? Ghirardelli® Flourless Mocha Torte could be an outstanding recipe to try. This recipe serves 8. One serving contains 435 calories, 7g of protein, and 37g of fat. Head to the store and pick up instant freeze-dried coffee, into 1-inch pieces, granulated sugar, and a few other things to make it today. 53 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.

Instructions

Preheat the oven to 350 degrees F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper.

Equipment you will use

Baking Paper

Oven

To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside.

Ingredients you will need

Bittersweet Chocolate

Coffee

Water

Equipment you will use

Double Boiler

Bowl

In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Hand Mixer

Bowl

In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain.

Ingredients you will need

Egg Whites

Chocolate

Coffee

Sugar

Egg Yolk

Salt

Equipment you will use

Hand Mixer

Bowl

Pour the batter into the prepared pans.

Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall).

Equipment you will use

Wire Rack

Oven

Remove the waxed paper and cool completely.

To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely.

Ingredients you will need

Chocolate

Frosting

Coffee

Water

Equipment you will use

Double Boiler

Bowl

In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.

Ingredients you will need

Whipped Cream

Chocolate

Cream

Equipment you will use

Bowl

To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife.

Equipment you will use

Serrated Knife

Place one layer on a serving plate.

Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting.

Ingredients you will need

Whipped Cream

Chocolate

Frosting

Spread