Score: 1
Flourless Mocha Torte
No flour so it's easy to make it gluten-free!
By valeriefender
2011-02-10 12:20:58
If you're a coffee lover, this is the dessert for you.
| Prep time | 40 minutes |
| Cooking time | 30 minutes |
| Servings | 8 |
Ingredients
Cake:
7 oz 60% cacao bittersweet chocolate baking bar
1 tbsp instant freeze dried coffee
3 tbsp boiling water
6 eggs, separated
2/3 cup sugar
1/4 tsp salt (optional)
Frosting:
4 oz milk chocolate baking bar
2 cups heavy whipping cream
1 tbsp instant freeze dried coffee
1/4 cup boiling water
Instructions
Cake:
1 – Melt 6 oz of the bittersweet chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Set aside.
2 – Dissolve the 1 tbsp coffee in boiling water; set aside.
3 – Preheat oven to 350 degrees.
4 – Grease 2 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper.
5 – In a large mixing bowl, whip the egg whites on medium until soft peaks form.
6 – With the mixer running, gradually add 1/3 cup sugar. Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.)
7 – In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt until thick and lemon colored, approximately 5 minutes.
8 – Slowly add 6 oz of chocolate and 1 tbsp coffee; beat until well blended.
9 – Gently fold 1/4 of the egg whites into the yolk mixture to lighten it.
10 – Carefully but thoroughly fold in the remaining whites until no streaks remain.
11 – Pour the batter into the prepared pans.
12 – Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes with the oven door closed.
13 – Transfer the pans to a wire rack (the centers will fall).
14 – Remove the waxed paper while the cake is warm. Cool completely.
Frosting and Garnishing:
1 – Melt milk chocolate as directed for the cake.
2 – Dissolve the coffee in 1/4 boiling water; add all at once to the chocolate, stirring continuously until smooth. Cool completely.
3 – In a large mixing bowl, beat the whipping cream at high speed until stiff peaks form.
4 – Gently fold the chocolate mixture into the whipped cream.
5 – To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate.
6 – Spread the layer with 1 cup of chocolate whipped cream. Top with the remaining cake layer.
7 – Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with 1 oz bittersweet chocolate shavings.
| Category | Dessert |
| Cuisine | North American |
| Diet Choices | Gluten-free |
| Tags | chocolate coffee flourless holidays |
