Best 6 Ghirardelli Flourless Mocha Torte Recipes
Welcome to the ultimate guide to finding the perfect recipe for Ghirardelli Flourless Mocha Torte! This rich and decadent chocolate dessert is sure to tantalize taste buds with its velvety texture and intense mocha flavor. Whether you're a seasoned baker or a novice cook, we will take you on a culinary journey through the world of flourless chocolate tortes, guiding you towards the recipe that best suits your skill level and preferences. From classic recipes passed down through generations to modern twists with unexpected ingredients, this article has something for everyone. So, put on your apron, preheat your oven, and get ready to embark on a sweet adventure!
Check out the recipes below so you can choose the best recipe for yourself!
GHIRARDELLI® FLOURLESS MOCHA TORTE
Indulge your senses with decadent layers of rich chocolate cake and chocolate whipped cream frosting.
Provided by Allrecipes Member
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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. 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). 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.
- In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
- 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. 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. Sprinkle the top with bittersweet chocolate shavings.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 40.7 g, Cholesterol 224.3 mg, Fat 39.6 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 158.3 mg, Sugar 34.1 g
GHIRARDELLI® FLOURLESS MOCHA TORTE
Indulge your senses with decadent layers of rich chocolate cake and chocolate whipped cream frosting.
Provided by Allrecipes Member
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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. 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). 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.
- In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
- 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. 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. Sprinkle the top with bittersweet chocolate shavings.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 40.7 g, Cholesterol 224.3 mg, Fat 39.6 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 158.3 mg, Sugar 34.1 g
GHIRARDELLI® FLOURLESS MOCHA TORTE
Indulge your senses with decadent layers of rich chocolate cake and chocolate whipped cream frosting.
Provided by Allrecipes Member
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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. 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). 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.
- In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
- 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. 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. Sprinkle the top with bittersweet chocolate shavings.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 40.7 g, Cholesterol 224.3 mg, Fat 39.6 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 158.3 mg, Sugar 34.1 g
GHIRARDELLI® FLOURLESS MOCHA TORTE
Indulge your senses with decadent layers of rich chocolate cake and chocolate whipped cream frosting.
Provided by Allrecipes Member
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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. 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). 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.
- In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
- 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. 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. Sprinkle the top with bittersweet chocolate shavings.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 40.7 g, Cholesterol 224.3 mg, Fat 39.6 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 158.3 mg, Sugar 34.1 g
GHIRARDELLI® FLOURLESS MOCHA TORTE
Indulge your senses with decadent layers of rich chocolate cake and chocolate whipped cream frosting.
Provided by Allrecipes Member
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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. 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). 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.
- In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
- 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. 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. Sprinkle the top with bittersweet chocolate shavings.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 40.7 g, Cholesterol 224.3 mg, Fat 39.6 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 158.3 mg, Sugar 34.1 g
MOCHA MOUSSE TORTE (FLOURLESS)
I love it. Chocolate and coffee, what not to love? It's very easy too. Use the best chocolate you can get your hands on, since it's the main thing here. Cook time doesn't count 6 hours of chill time.
Provided by Nolita_Food
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Tools: 10" springform pan.
- Preheat oven to 325 degrees F.
- Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
- Remove from heat and let cool (about 15 minutes).
- Whisk in beaten eggs slowly until fully incorporated.
- Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
- Let cool completely in pan before removing sides.
- Cover and chill at least 6 hours.
- Garnish with fresh fruits, powder sugar, or chocolate ganache.
Tips:
- Mise en place: Before starting, measure and prepare all ingredients and equipment. This will ensure a smooth and efficient baking process.
- Quality ingredients: Use high-quality chocolate and coffee for the best flavor. Look for chocolate with a cocoa content of at least 70% and freshly ground coffee beans.
- Properly melted chocolate: To prevent the chocolate from seizing, melt it slowly and gently over a double boiler or in the microwave in short intervals, stirring constantly.
- Be careful not to overmix: Overmixing the batter can result in a tough and dense torte. Mix just until the ingredients are well combined.
- Chilling the torte: Chilling the torte before serving allows the flavors to develop and the texture to firm up. This also makes it easier to slice and serve.
- Garnish with whipped cream or fresh berries: For a finishing touch, garnish the torte with whipped cream, fresh berries, or a sprinkle of cocoa powder.
Conclusion:
Indulge in the rich and decadent flavor of the Ghirardelli Flourless Mocha Torte, a symphony of chocolate and coffee flavors. With its smooth and velvety texture, this torte is sure to impress any dessert lover. Perfect for special occasions or a sweet treat, this recipe combines the finest ingredients to create a truly unforgettable experience. Remember to follow the tips provided to ensure a successful baking journey. Happy baking and enjoy this delectable creation!
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