Ghirardelli Flourless Mocha Torte Recipes

GHIRARDELLI® FLOURLESS MOCHA TORTE

Steps:

• Preheat the oven to 350°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 ⅓ 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 ⅓ 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.

GHIRARDELLI® FLOURLESS MOCHA TORTE

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.

MOCHA MOUSSE TORTE (FLOURLESS)

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.

GHIRARDELLI ONE-BOWL FLOURLESS BROWNIES

Steps:

• Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line a n 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
• Whisk together almond flour and rice flour; set aside.
• Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
• Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

GHIRARDELLI® FLOURLESS MOCHA TORTE

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.