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Rating: 4.1/5 (39 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: German
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 1056
% Daily Value**
Total Fat 77g
119%
Saturated Fat 44g
68%
Unsaturated Fat 4g
Cholesterol 671mg
224%
Sodium 203mg
8%
Total Carbohydrate 85g
28%
Dietary Fiber 6g
23%
Sugars 74g
Protein 22g
Vitamin A  49%Vitamin C  3%
Calcium  14%Iron  43%
Potassium  15%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Deep Chocolate Torte With Coffee Buttercream

Recipe Tags: Cake Recipes

Date Added: June 11, 2009
This is ideal for people who love chocolates. It makes a good evening snack. One more thing to be kept in mind... not ideal for people who are looking to lose weight.

Ingredients:

1 tablespoon Water Hot
14 Eggs separated
1 3/4 cups Sugar
1 1/2 cups Heavy Whipping Cream
9 oz Bittersweet Chocolate melted and cooled
6 oz Bittersweet Chocolate chopped fine
1 cup Sugar
3/4 cup Apricot heated to lukewarm
2 Eggs
1 1/2 cups Unsalted Butter softened
1/2 cup Chocolate Coffee
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Directions:

1. Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess.

2. In a large bowl with an electric mixer, beat the egg yolks.

3. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon.

4. Add the chocolate and combine the batter well.

5. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks.

6. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks.

7. 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.

8. Bake the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test.

9. Let cake layers cool in the pans, covered with kitchen towels on large racks.

10. Invert the cake layers onto the racks and remove the wax paper carefully.

11. Butter cream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring.

12. Bring mixture to a boil, and boil it until it registers 240f on a candy thermometer.

13. In a large bowl with an electric mixer, beat eggs until they are frothy.

14. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool.

15. Beat in the butter, one Tbsp at a time. Beat in espresso powder and a pinch of salt.

16. Beat the butter cream until it is combined well.

17. If necessary, chill the butter cream, covered, until it is firm enough to spread.

18. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat.

19. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened.

20. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not over beat.

21. Assembly: Force preserves through a fine sieve into a bowl.

22. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise.

23. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves.

24. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top.

25. Spread the sides and top of the cake with a thin layer of butter cream an chill for 30 minutes.

26. Spread on additional butter cream, leaving about 1/3 cup to make rosettes.

27. With a pastry comb or tines of a fork, score the butter cream lengthwise.

28. Draw the back of a knife crosswise across the scored butter cream at intervals.

29. Transfer the remaining butter cream to a small pastry bag fitted with a decorative tip.

30. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans.

31. Chill. Remove from refrigerator about 30 minutes before serving.

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Dietary Notes:
This recipe is high in Vitamin A with 49% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Natural Sweeteners, Apricot allergies.
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