This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha. For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture.
- Portion size 16 servings
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla
- 8 eggs separated
- 1 cup granulated sugar
- 1 teaspoon grated lemon rind
- 2 1/2 cups ground walnuts
- 1/4 cup all-purpose flour
- 1/4 cup dry breadcrumbs
- 5 egg whites
- 1 cup granulated sugar
- 2 1/4 cups unsalted butter softened
- 4 teaspoons instant coffee granules
- 1 1/2 teaspoon vanilla
- 1 1/2 oz bittersweet chocolate melted
- 16 chocolate coffee beans
- 1/2 cup coarsely chopped toasted walnut
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon coffee liqueur cold and extra-strong
- 1 tablespoon coffee cold and extra-strong
Grease and line bottom and sides of two 9-inch (1.5 L) round cake pans with parchment paper to come 1 inch (2.5 cm) above sides; set aside.
In small bowl, dissolve coffee in vanilla; set aside.
In large bowl, beat egg yolks with 1/2 cup (125 mL) of the sugar until light; beat in coffee mixture and lemon rind.
In separate bowl, beat egg whites until foamy; beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form.
In another bowl, whisk together walnuts, flour and bread crumbs; fold into egg yolk mixture alternately with egg whites, making 3 additions of walnut mixture and 2 of egg whites. Pour into pans, smoothing tops. Bake in centre of 325?F (160?C) oven until cake tester inserted in centre comes out clean, 35 to 40 minutes. Let cool on rack.
Sugar Syrup: In small saucepan, bring sugar and water to boil over medium-high heat, stirring until sugar is dissolved; boil until clear, about 1 minute. Stir in liqueur; let cool. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.)
Buttercream: In large heatproof bowl, whisk egg whites with sugar. Place over saucepan of simmering water; cook, whisking often, until opaque and thermometer registers 110?F (43?C) or finger can remain in mixture for no longer than 10 seconds, about 1 minute. Remove from heat. With mixer, beat until cool, about 10 minutes. Beat in butter, 2 tbsp (25 mL) at a time (mixture will curdle), until satiny.
In small bowl, dissolve coffee in vanilla; beat into buttercream. Transfer 1-3/4 cups (425 mL) to separate bowl; beat in melted chocolate until smooth.
Cut cake layers in half horizontally. Slide strips of waxed paper around edge between cake and plate. Place 1 layer on plate; brush with syrup, then spread with about 3/4 cup (175 mL) coffee buttercream. Repeat to make 2 more layers. Top with remaining cake layer. Spread thin layer of buttercream over top and side to seal (using some of the chocolate buttercream if no more coffee buttercream). Refrigerate until firm, about 30 minutes.
Transfer about 1/3 cup (75 mL) chocolate buttercream to piping bag fitted with star tip. Spread remaining chocolate buttercream over top and side of cake. Pipe 16 rosettes on top around edge.
Garnish: Top each rosette with coffee bean. Press nuts in 1/2-inch (1 cm) border around bottom edge of cake. Refrigerate until set, about 30 minutes. (Make-ahead: Cover and set aside for up to 24 hours.)
Nutritional facts <b>Per Serving:</b> about
- Sodium 64 mg
- Protein 8 g
- Calories 527.0
- Total fat 42 g
- Cholesterol 162 mg
- Saturated fat 20 g
- Total carbohydrate 36 g
- Iron 9.0
- Fibre 0.0
- Folate 16.0
- Sodium 0.0
- Sugars 0.0
- Calcium 4.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 26.0
- Vitamin C 0.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0