Walnut Mocha Torte Recipes

WALNUT MOCHA TORTE

Steps:

• Preheat oven to 350 degrees F. Line the bottoms of two 8x1-1/2-inch round cake pans with parchment or waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl combine nuts, flour, and baking powder; set aside.
• In a blender or food processor combine eggs and sugar; cover and blend or process until smooth. Add nut mixture. Cover and blend or process until smooth. Spread batter evenly in the prepared pans.
• Bake for 20 to 25 minutes or until cakes spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
• Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill frosted cake for 2 to 24 hours. If desired, top with chocolate curls.
• Makes 8 servings Mocha Frosting
• Mocha Frosting: In a chilled small mixing bowl dissolve instant coffee crystals in whipping cream; add sugar, unsweetened cocoa powder, and vanilla. Beat with an electric mixer on medium speed just until stiff peaks form (tips stand straight).

DORIE GREENSPAN'S MOCHA WALNUT TORTE

Steps:

• Place a rack in the center of the oven and preheat it to 350°F (180°C).
• Coat a 9-inch (23 cm) springform pan with butter or baking spray. Line the bottom with parchment and butter or spray the parchment, then dust the pan with cocoa powder. Place the pan on a rimmed baking sheet lined with parchment or a silicone baking mat.
• In a food processor, combine the nuts, 2 tablespoons (25 g) of the sugar, the chocolate, coffee, and cinnamon and pulse, scraping the sides and bottom of the bowl often and taking care that you don't process for so long that the walnuts become a paste and the chocolate melts. You want to end up with a bread-crumb-like mixture-it's better to have some discernible morsels than to overdo it.
• Separate the eggs, putting the yolks in a large bowl and the whites in the bowl of a stand mixer or a large bowl that you can use with a hand mixer.
• Working with a whisk, beat the yolks until they're homogeneous. Gradually whisk in 3/4 cup (150 g) of the sugar and then beat until the mixture is pale and your whisk leaves tracks, about 2 minutes.
• Beat in the vanilla. Switch to a flexible spatula and stir in the walnut mixture.
• Add the salt to the whites. Attach the bowl to the mixer stand, if using, and fit it with the whisk attachment. Beat the whites until they are foamy, opaque and just a bit thick, 1 to 2 minutes.
• Beat in the remaining 1/4 cup (50 g) sugar, adding it a tablespoon at a time. Once all the sugar is in, the whites should be thick and glossy-lift the beater(s), and the meringue should hold a pretty peak. If it doesn't, continue to beat for 2 to 3 minutes more.
• Using a flexible spatula, scoop out about a quarter of the meringue and add it to the bowl with the egg yolk mixture. Stir everything together energetically so that the whites lighten the thick mixture.
• Scrape the rest of the meringue into the bowl and, being gentle, stir and fold it in. (Without overdoing it, you want to get as much of the meringue into the nut mixture as quickly as possible. If there are a few white streaks, it's fine (better to have streaks than to knock all the air out of the meringue.) Scrape the batter into the pan, swiveling the pan from side to side to settle the batter evenly.
• Bake until the cake feels firm to the touch and has risen and a tester inserted into the center of the cake comes out clean, 40 to 50 minutes. (The rise might be higher around the edges, but the middle should lift too.)
• Move the pan to a rack and let rest for 5 to 10 minutes, then run a table knife between the cake and the sides of the pan to release the cake. Remove the sides of the springform and allow the cake to cool to room temperature on the rack.
• Rinse a small saucepan with cold water, but don't dry it (this helps prevent the cream from scorching). Pour in the cream, set the pan over medium heat and bring just to a boil.
• Remove from the heat and add the chocolate. Wait 30 seconds and then, working with a small flexible spatula and beginning in the center of the pan, start stirring the chocolate and cream together. Stir in ever-widening concentric circles until you have a thick, shiny, smooth mixture. Piece by piece, blend in the butter until melted and smooth, about 3 minutes.
• When the cake is cool, invert it, remove the base of the pan and the parchment and turn the cake right side up onto the rack.
• If you want to glaze the cake, now's the time. Put a piece of foil or other drip catcher under the rack, pour the ganache over the cake and use an offset spatula or knife to smooth it over the top. (Alternatively, you can drizzle the ganache over the cake. And if you're using toasted walnuts, sprinkle them over the glaze while it's still warm.)
• Refrigerate the cake until chilled, wrapping it well once it's cold. The cake is good at room temperature, but I prefer it straight from the fridge. It also cuts better when it's cold.
• Serve with whipped cream or crème fraîche or, if you prefer, dust the top with confectioners' sugar. Or don't-it's fine just the way it is.

WALNUT-BLACKBERRY TORTE WITH MOCHA BUTTERCREAM

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter a 15- by 10- by 1-inch baking pan and line bottom with wax or parchment paper. Butter paper.
• Pulse walnuts in a food processor until finely chopped (do not allow to become a paste) and stir together with flour in a bowl.
• Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer until pale and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Stir in nut mixture by hand.
• Beat egg whites with salt with cleaned beaters in another bowl at medium speed until they hold soft peaks. Add remaining 1/3 cup sugar and beat at high speed until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Spread batter evenly in baking pan, smoothing top. Bake in middle of oven until center is set and top is pale golden, 25 to 30 minutes. Cool cake in pan on a rack. Cover cake with an inverted baking sheet, then invert cake onto it and remove paper.
• Reinvert cake onto a cutting board. Trim about 1/4 inch from each side of cake with a sharp knife, then cut cake crosswise into 4 equal rectangles (each about 9 by 3 1/2 inches). Line baking sheet with wax or parchment paper and transfer cake to baking sheet, arranging layers side by side, touching.
• Make jam filling:
• Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. Heat strained preserves in a double boiler or a metal bowl set over a saucepan of simmering water until warm, then add gelatin mixture and stir until dissolved, about 2 minutes. Remove bowl from heat and set in a larger bowl of ice water. Cool, stirring occasionally, until cold, 5 to 10 minutes.
• Spread jam evenly over cake layers and chill until set, about 1 hour.
• Assemble cake:
• Reserve the nicest-looking cake layer for top. Put 1 cake layer, jam side up, on a cake platter and spread with 1/3 cup buttercream. Top with second cake layer, jam side up, and spread with 1/3 cup buttercream. Top with third layer, jam side up, and spread with 1/3 cup buttercream. Top with reserved cake layer, jam side up. Frost sides of cake with about 1 cup buttercream. Transfer remaining buttercream to pastry bag and pipe a decorative border around top edge of cake.

MOCHA-WALNUT TORTE

Steps:

• Heat oven to 350°F.
• Place 5 chocolate squares, 1/2 cup each corn syrup and butter and 2 Tbsp. coffee granules in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts.
• Spread into greased and floured 9-inch round cake pan.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool in pan 10 min. Invert cake onto wire rack; carefully remove pan. Cool cake completely.
• Place remaining chocolate and 1 Tbsp. butter in small microwaveable bowl. Microwave on HIGH 1-1/2 min. Stir until chocolate is completely melted. Add 2 Tbsp. corn syrup and 1 tsp. coffee granules; stir until well blended. Place cake on serving plate. Spread glaze evenly over top and side of cake. Let stand 1 hour or until glaze is set.

WALNUT MOCHA TORTE RECIPE RECIPE - (4.4/5)

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.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM

Steps:

• Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
• Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
• Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
• Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
• Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
• Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
• Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
• With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
• Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
• Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

MOCHA HAZELNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

WALNUT MOCHA TORTE

Steps:

• 1. TORTE:
• 2. In a medium bowl, stir together nuts, flour, and baking powder.
• 3. In a blender or food processor, combine eggs and sugar; cover and blend or process unil smooth. Add nut mixture. Cover and blend or process until smooth.
• 4. Spread batter evenly in two greased and lightly floured 8-inch round cake pans.
• 5. Bake in a preheated 350º oven for 20 to 25 minutes or until cakes spring back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
• 6. Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill frosted cake for 2 to 24 hours. If desired, top with chocolate curls.
• 7. MOCHA FROSTING:
• 8. In a chilled small mixing bowl, dissolve 1 tsp. instant coffee crystals, crushed, in 1 cup whipping cream; beat with chilled beaters of an electric mixer on low speed until slightly thickened. Add 1/3 cup sugar, 1/4 cup cocoa powder, and vanilla. Beat just until stiff peaks form.