Deep chocolate torte with coffee buttercream
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Deep chocolate torte with coffee buttercream
  Chocolate    Coffee    Tortes  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 160. Report a problem with this recipe.
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      Title: Deep chocolate torte with coffee buttercream
 Categories: Desserts, Chocolate
      Yield: 1 servings
           Cake layers:
     14 lg Eggs, separated
  1 3/4 c  Sugar
      9 oz Bittersweet chocolate, melte
           - and cooled
      1 c  Sugar
      2 lg Eggs
  1 1/2 c  Unsalted butter, softened
      3 tb Instant espresso, dissolved
      1 tb Hot water
  1 1/2 c  Heavy cream
      6 oz Bittersweet chocolate, chopp
           -d fine
    3/4 c  Apricot preserves, heated to
           Chocolate coffee beans for d
  Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
  butter and flour the paper, shaking off excess.  In a large bowl with
  an electric mixer, beat the egg yolks.  Add slowly 1-1/2 cups sugar,
  beating, and beat the mixture until it is thick and pale and forms a
  ribbon. Add the chocolate and combine the batter well.
  In another large bowl with clean beaters, beat the egg whites until
  they hold soft peaks.  Add the remaining 1/4 cup sugar slowly, and
  beat until whites hold stiff peaks.  Stir a fourth of the whites into
  the yolk mixture, fold in remaining whites gently but thoroughly, and
  pour the batter into the pans, spreading it evenly.  Bake the cake
  layers in the middle of a preheated 375f oven for 18-20 minutes or
  until pick test. Let cake layers cool in the pans, covered with
  kitchen towels on large racks. Invert the cake layers onto the racks
  and remove the wax paper carefully.
  Buttercream:      In a small heavy saucepan, dissolve sugar in 1/3 cup
  water over moderate heat, stirring.  Bring mixture to a boil, and
  boil it until it registers240f on a candy thermometer.
  In a large bowl with an electric mixer, beat eggs until they are
  frothy. Add sugar syrup in a thin stream, beating, and beat the
  mixture until it is cool.  Beat in the butter, one Tbsp at a time.
  Beat in expresso powder and a pinch of salt.  Beat the buttercream
  until it is combined well. If necessary, chill the buttercream,
  covered, until it is firm enough to spread.
  Ganache:     In a large heavy saucepan, bring cream just to a boil and
  remove from heat.  Add chocolate and stir until it is smooth. Transfer
  mixture to a bowl and chill, covered, stirring occasionally, until it
  is cool and thickened.  Do not let it solidify.  Beat the mixture
  until it just forms soft peaks, but do not overbeat.
  Assembly:        Force preserves through a fine sieve into a bowl.
  Transfer the cake layers to a work surface. Trim edges and halve each
  layer lengthwise.  On a serving plate, arrange one layer, spread with
  a third of the preserves, and spread a third of the ganache over the
  preserves. Top with another layer and proceed with the preserves,
  ganache and cake in the same manner, ending with a cake layer on top.
  Spread the sides and top of the cake with a thin layer of buttercream
  an chill for 30 minutes. Spread on additional buttercream, leaving
  about 1/3 cup to make rosettes. With a pastry comb or tines of a
  fork, score the buttercream lengthwise. Draw the back of a knife
  crosswise across the scored buttercream at intervals. Transfer the
  remaining buttercream to a small pastry bag fitted with a decorative
  tip. Pipe rosettes on top of the torte along the long sides and
  intersperse the rosettes with chocolate coffee beans. Chill.
  Remove from refrigerator about 30 minutes before serving.
  a 1989 Gourmet Mag. favorite

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Recipe ID 160 (Apr 03, 2005)

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