Chocolate Espresso Torte
This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||30 g|
|sat. fat||5 g|
- Portion size: 8 to 10 servings
Cocoa powder gives this soft, fudgy cake deep colour and intense flavour. The cake may sink slightly in the centre. If this happens, just turn it over before garnishing with strawberries and chocolate syrup.
- 1 cup 1cupwalnutwalnuts
- 1-1/4 cups 1-1/4cupsgranulated sugar
- 2 tbsp 2tbsppotato starch
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspsalt
- 1 cup 1cupsoft margarine
- 1/4 cup 1/4cupbrewed espresso or very strong coffee
- 1 cup 1cupcocoa powder
- 4 4eggeggs, separated Chocolate Syrup:
- 1/3 cup 1/3cupcocoa powder
- 1/3 cup 1/3cupliquid honey
Line bottom and side of 9-inch (2.5 L) springform pan with parchment paper or grease. Set aside.
In food processor, whirl walnuts with 1 tbsp (15 mL) of the sugar until powdery; whirl in potato starch, cinnamon and salt. Set aside.
In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool.
Meanwhile, in large bowl, beat egg yolks with 3/4 cup (175 mL) of the remaining sugar until thick and pale. Beat in chocolate mixture. Stir into walnut mixture.
In bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining whites. Scrape into prepared pan; smooth top. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour and 15 minutes. Let cool on rack for 10 minutes. Remove side of pan; let cool completely. (Make-ahead: Cover with plastic wrap for up to 1 day.)
Chocolate Syrup: In saucepan, bring cocoa, honey and 1/2 cup (125 mL) water to boil; boil until syrupy, about 3 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days). Serve with torte.
Stencil design: We have the stencil design for this cake for you to download and print from your computer. Click here to get the stencil >>
Additional information :
Non-Passover Chocolate Espresso Torte: Replace potato starch with equal amount of cornstarch and margarine with butter.
If you cannot find Kosher icing sugar, make your own by whirling 1/4 cup (50 mL) granulated sugar and 2 tsp (10 mL) potato starch until powdery; pass through a fine sieve to remove coarse sugar.
Source : Canadian Living Magazine: April 2004