Walnut Mocha Torte

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.)

Additional information :

Tip: Choose straight-sided cake pans if possible. If pans have angled sides, trim cake edges with serrated knife before cutting in half.

Source : Canadian Living Magazine: May 2007