Mocha Chocolate Torte
Prep. Time:
45 mins
Baking Time:
25 - 30 mins
Total Time:
2 hours 15 minutes
Serves:
8-10 servings
We saw Rowan create this dish in Cake Week of Season 14 of The Great British Baking. Show ™. This is our version of his recipe.
Tips:
The flourless sponge will be denser than traditional cake and may compress slightly - this is normal
Ensure buttercream is at proper consistency before assembly
Chill assembled torte for 30 minutes before serving for cleaner slices
Ingredients
Instructions
FLOURLESS SPONGE
Preheat oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
Melt chocolate and butter in a double boiler until smooth. Stir in espresso powder and cocoa powder. Cool slightly.
Whisk egg yolks with 75g sugar until pale. Fold into chocolate mixture with vanilla.
Whisk egg whites with salt until soft peaks form. Gradually add remaining 75g sugar, whisk to stiff peaks.
Fold 1/3 of whites into chocolate mixture to lighten, then gently fold in remaining whites.
Divide between tins. Bake 25-30 minutes until just set with slight wobble in center.
Cool completely in tins before turning out.
COFFEE SWISS MERINGUE BUTTERCREAM
Whisk egg whites and sugar in stand mixer bowl over simmering water until mixture reaches 70°C and sugar dissolves.
Return to mixer, whisk on high speed until meringue is cool and holds stiff peaks (8-10 minutes).
Gradually add butter, beating until smooth and silky. Add espresso, vanilla, and salt.
Beat until well combined. If mixture curdles, continue beating until smooth.
ASSEMBLY
Level cake layers if needed. Place bottom layer on serving plate.
Spread generous layer of coffee buttercream over first sponge.
Top with second sponge, press gently to adhere.
Cover entire torte with remaining buttercream, smoothing with palette knife.
Pipe decorative borders or rosettes with remaining buttercream.
Garnish with chocolate decorations.
Dust lightly with cocoa powder before serving.
