Walnut Mocha Torte

Name: Walnut Mocha Torte
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 6 eggs; 200 grams cup white granulated sugar (divided into 3/4 cup and 1/4 cup); 120 grams cup finely ground walnuts (from about 1 1/3 cup of shelled walnuts); 55 grams 1/2 cup fine dry bread crumbs (plain, unseasoned); 100 grams 1/2 cup white granulated sugar; 2 Tbsps corn starch; 237 milliliters (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); 30 grams ounce of chocolate chips (a little less than 1/4 of a cup); 1 Tbsp butter; 2 teaspoons vanilla extract; 237 milliliters (8 fluid ounces, 236 ml) heavy whipping cream

Walnut Mocha Torte might be a good recipe to expand your dessert recipe box. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 308 calories, 5g of protein, and 18g of fat. This recipe serves 12. If you have vanillan extract, granulated sugar, chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. If you like this recipe, take a look at these similar recipes: Mocha-Walnut Torte, Walnut-Blackberry Torte with Mocha Buttercream, and Mocha Torte.

Instructions

Separate the eggs: 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.

Ingredients you will need

Egg Whites

Egg Yolk

Egg

Cooking Oil

Equipment you will use

Bowl

Prepare cake pans: 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).

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Wax Paper

Preheat oven to 350°F (175°C).

Equipment you will use

Oven

Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.

Ingredients you will need

Breadcrumbs

Walnuts

Equipment you will use

Bowl

Beat egg yolks with sugar:

Ingredients you will need

Egg Yolk

Sugar

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.)

Ingredients you will need

Granulated Sugar

Egg Yolk

Equipment you will use

Mixing Bowl

Hand Mixer

Whip egg whites, add sugar: 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.

Ingredients you will need

Sugar

Egg Whites

Equipment you will use

Stand Mixer

Whisk

Fold egg whites and walnut mixture into yolk mixture: With a rubber spatula, gently fold the egg whites into the yolk mixture, alternately with the walnut mixture.

Ingredients you will need

Egg Whites

Walnuts

Egg Yolk

Equipment you will use

Spatula

Bake: Spoon the batter into the prepared, parchment-layered cake pans.

Equipment you will use

Oven

Bake for 25 to 30 minutes at 350°F (175°C) until a slight imprint remains when touched.

Equipment you will use

Oven

Make mocha frosting base: While the cake is cooking prepare the mocha frosting base.

Ingredients you will need

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.

Ingredients you will need

Chocolate Chips

Granulated Sugar

Corn Starch

Coffee

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vanilla Extract

Butter

Let cool completely. (You will incorporate this mocha base into whipped cream when you frost the cake.)

Ingredients you will need

Whipped Cream

Base

Let cakes cool, remove from pans and remove paper:

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.

Equipment you will use

Knife

Oven

Carefully invert the cakes onto a rack. Carefully peel back and discard the parchment or wax paper.

Equipment you will use

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Whipped Cream

Frosting

Butter

Cream

Base

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.

Ingredients you will need

Frosting

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.

Equipment

Ingredients

Servings:

eggs 200grams

cup white granulated sugar (divided into 3/4 cup and 1/4 cup)120grams

cup finely ground walnuts (from about 1 1/3 cup of shelled walnuts)55grams

1/2 cup fine dry bread crumbs (plain, unseasoned)100grams

1/2 cup white granulated sugar 2Tbsps

corn starch 237milliliters

(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)30grams

ounce of chocolate chips (a little less than 1/4 of a cup)1Tbsp

butter 2teaspoons

vanilla extract 237milliliters

(8 fluid ounces, 236 ml) heavy whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Torte on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. 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. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.