Provided by á-29460
Number Of Ingredients 12
Steps:
- 1 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. 2 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). 3 Preheat oven to 350°F (175°C). Mix together the ground walnuts and the bread crumbs in a small bowl and set aside. 4 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.) 5 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. 6 With a rubber spatula, gently fold the egg whites into the yolk mixture, alternately with the walnut mixture. 7 Spoon the batter into the prepared, parchment-layered cake pans. Bake for 25 to 30 minutes at 350°F (175°C) until a slight imprint remains when touched. 8 While the cake is cooking prepare the mocha 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. 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. Let cool completely. (You will incorporate this mocha base into whipped cream when you frost the cake.) 9 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. Carefully invert the cakes onto a rack. Carefully peel back and discard the parchment or 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. 10 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. 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. 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.
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Martin Migal
[email protected]This torte was a disaster! The cake was so dry that it was inedible, and the frosting was way too sweet. The mocha flavor was also very overpowering. I would not recommend this recipe to anyone.
Ripley Slover
[email protected]I was disappointed with this torte. The cake was dry and crumbly, and the frosting was too sweet. The mocha flavor was also very artificial. I would not recommend this recipe.
dinexx gaming
[email protected]This torte was a bit too sweet for my taste, but it was still good. The cake was moist and fluffy, and the frosting was rich and creamy. The mocha flavor was a bit too strong for me, but I think that's just a personal preference. Overall, it was a go
Samuel Samuel
[email protected]I've made this torte several times now, and it's always a hit! The cake is always moist and flavorful, and the frosting is always smooth and creamy. The mocha flavor is not overpowering, and it pairs perfectly with the chocolate and walnuts. I would
Leo Rodriguez Medeiros
[email protected]This torte is a bit time-consuming to make, but it's worth the effort! The cake is moist and fluffy, and the frosting is rich and creamy. The mocha flavor is subtle but noticeable. I would definitely recommend this recipe for a special occasion.
I M Rubel Hasan
[email protected]I was looking for a special dessert to make for my anniversary, and this torte was the perfect choice! It was easy to make and turned out beautifully. The cake was moist and flavorful, and the frosting was rich and creamy. My husband loved it!
Danny Brown
[email protected]This torte is absolutely delicious! The coffee and chocolate flavors are perfectly balanced, and the walnuts add a wonderful texture. The cake is moist and fluffy, and the frosting is rich and creamy. I would highly recommend this recipe.
Saka Jan
[email protected]This torte was a hit at my last dinner party! Everyone loved the moist cake and creamy frosting. The mocha flavor was a nice touch, and the walnuts added a bit of crunch. I will definitely be making this again.
Almaz Lemma
[email protected]I'm not a huge fan of coffee-flavored desserts, but I decided to give this torte a try anyway. I'm so glad I did! The coffee flavor is not overpowering, and it pairs perfectly with the chocolate and walnuts. The cake is moist and fluffy, and the fros
Angelique Furcy
[email protected]This torte is simply stunning! It looks just like the picture in the recipe. The cake is light and airy, and the frosting is smooth and creamy. The mocha flavor is subtle but noticeable. I would definitely recommend this recipe to anyone looking for
Vicente Peña
[email protected]I was a bit skeptical about the walnut mocha torte at first, but I'm so glad I tried it! The cake is incredibly moist and flavorful, and the frosting is the perfect balance of sweet and bitter. I will definitely be making this again for my next party
Testimony Ayomiposi
[email protected]This walnut mocha torte is an absolute delight! The combination of coffee, chocolate, and walnuts is divine. The cake is moist and fluffy, and the frosting is rich and creamy. I will definitely be making this again.