Mocha Torte
This flourless chocolate cake is spiked with espresso powder and topped and stuffed with whipped cream to make a luscious torte you won't soon forget.
Servings: 16 Servings
Calories: 278kcal
Ingredients
- 8 ounces baking chocolate use your preferred chocolate or what you can find I used German Chocolate
- 1/2 cup unsalted butter
- 3/4 cups white sugar
- 1 1/2 tsp espresso powder
- 1 tsp salt
- 5 eggs divided
- 1 tsp vanilla paste or extract
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla paste or extract
Grated Chocolate
- 1 ounce baking chocolate use your preferred chocolate or whatever you can source, I used semi-sweet
Instructions
- preheat the oven
- generously butter a 10 inch springform pan, add a circle of parchment and butter it as well for the best results, set aside
- heat a saucepan over medium heat
- place a bowl over the warming water
- chop up the butter and drop it in the bowl
- while the butter melts rough chop the chocolate and add it to the bowl as well
- don't let the chocolate get too hot, you'll want to remove it as it starts to melt and then stir it until it melts compeltely
- meanwhile measure out the remaining ingredients if you haven't already
- separate the eggs and be sure not to get any yolk in the whites
- once the chocolate is melted set it aside and let it cool for about 5 - 10 minutes
- meanwhile whip the egg whites until the form peaks, don't over beat them or they will be dry
- whisk the sugar, espresso powder, salt, egg yolks and vanilla paste into the melted chocolate
- once the egg whites are stiff use a large metal spoon to fold half the whites into the chocolate mixture
- once incorporated fold in the remaining eggs whites
- scrape into the prepared pan
- bake in the preheated oven 30 minutes, don't open the oven to check on the cake it will deflate
- remove the cake from the oven and let it rest on a wire rack for 10-15 minutes
- then remove the ring and just let the cake cool
- once chilled cut the cake in half with the leveler to make 2 thin cakes
- stir the whipping cream, sugar, and vanilla in the bowl of a stand mixer
- then whip it on medium until stiff peaks form, don't over whip it or you'll get butter
- place one layer of the cake on a cake plate, top it with about half of the whipped cream
- gently top with the remaining layer and the rest of the whipped cream
- use a small cheese grater or zester to grate some of the chocolate over the whipped cream
- chill until ready to serve, don't let chill more than 20-30 minutes or it will deflate
Nutrition
Serving: 1slice | Calories: 278kcal | Carbohydrates: 20g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 157mg | Potassium: 184mg | Fiber: 4g | Sugar: 15g | Vitamin A: 505IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 3mg