Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Deep Chocolate Torte with Coffee Buttercream

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

70 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cake layers
14 large eggs
separated
Camera
1 ¾ cups sugar
Camera
9 ounces semi-sweet chocolate
bittersweet, melted, and cooled, null, null
Camera
Buttercream
1 cup sugar
Camera
2 large eggs
Camera
1 ½ cups butter, unsalted
softened
Camera
3 tablespoons instant coffee, espresso
dissolved in hot water
* Camera
1 tablespoon water
hot
Camera
Ganache
1 ½ cups heavy whipping cream
Camera
6 ounces semi-sweet chocolate
bittersweet, finely chopped, null, null
Camera
Assembly
¾ cup apricot preserves (jam)
heated to lukewarm
* Camera
1 x coffee beans, whole
chocolate
*

Ingredients

Amount Measure Ingredient Features
Cake layers
14 large eggs
separated
Camera
414 ml sugar
Camera
260.1 ml/g semi-sweet chocolate
bittersweet, melted, and cooled, null, null
Camera
Buttercream:
237 ml sugar
Camera
2 large eggs
Camera
355 ml butter, unsalted
softened
Camera
45 ml instant coffee, espresso
dissolved in hot water
* Camera
15 ml water
hot
Camera
Ganache
355 ml heavy whipping cream
Camera
173.4 ml/g semi-sweet chocolate
bittersweet, finely chopped, null, null
Camera
Assembly
177 ml apricot preserves (jam)
heated to lukewarm
* Camera
1 x coffee beans, whole
chocolate
*

Directions

Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess.

In a large bowl with an electric mixer, beat the egg yolks.

Add slowly 1½ cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon.

Add the chocolate and combine the batter well.

In another large bowl with clean beaters, beat the egg whites until they hold soft peaks.

Add the remaining ¼ cup sugar slowly, and beat until whites hold stiff peaks.

Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly.

Bake the cake layers in the middle of a preheated 375℉ (190℃) F oven for 18 to 20 minutes or until pick test.

Let cake layers cool in the pans, covered with kitchen towels on large racks.

Invert the cake layers onto the racks and remove the wax paper carefully.

Buttercream: In a small heavy saucepan, dissolve sugar in ⅓ cup water over moderate heat, stirring.

Bring mixture to a boil, and boil it until it registers240 degrees F on a candy thermometer.

In a large bowl with an electric mixer, beat eggs until they are frothy.

Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool.

Beat in the butter, one tablespoon at a time.

Beat in expresso powder and a pinch of salt.

Beat the buttercream until it is combined well.

If necessary, chill the buttercream, covered, until it is firm enough to spread.

Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat.

Add chocolate and stir until it is smooth.

Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened.

Do not let it solidify.

Beat the mixture until it just forms soft peaks, but do not overbeat.

Assembly: Force preserves through a fine sieve into a bowl.

Transfer the cake layers to a work surface.

Trim edges and halve each layer lengthwise.

On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves.

Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top.

Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes.

Spread on additional buttercream, leaving about ⅓ cup to make rosettes.

With a pastry comb or tines of a fork, score the buttercream lengthwise.

Draw the back of a knife crosswise across the scored buttercream at intervals.

Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip.

Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans.

Chill.

Remove from refrigerator about 30 minutes before serving.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 105662% from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 42g 211%
Trans Fat 0g
Cholesterol 576mg 192%
Sodium 166mg 7%
Total Carbohydrate 32g 32%
Dietary Fiber 2g 9%
Sugars g
Protein 31g
Vitamin A 44% Vitamin C 0%
Calcium 11% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe