Servings

12

Cook

45 min

My Sunday bake was a lot of fun to make even though I had to make the sponge twice.   I was a bit impatient and tried to fold in the almond mixture too quickly so all went flat as a pancake. It was still tasty just not right for what I had in mind. But all ended well as we had friends round for lunch and tea and fortunately the cake was a great hit.

Chocolate Espresso Torte

INGREDIENTS
For the Sponge

6 egg yolks

4 tbsp warm water

120g caster sugar

150g ground almonds

40g cocoa powder

20g corn flour

6 egg whites

Pinch of salt

For the Syrup

50g soft brown sugar

4 tbsp water

2 tsp espresso coffee powder

2 tbsp coffee liquor

For the Coffee Cream

500g Mascarpone

200g caster sugar

1 tbsp espresso coffee powder

180ml cold espresso coffee

5 sheets leaf gelatine

200ml double cream

To finish

120ml double cream

80g dark chocolate

METHOD

For the sponge cake base line and grease a 23cm spring form tin. Preheat the oven to 180C/160C fan.

Place the egg yolks, warm water and 80g of the sugar into a large bowl and, with an electric hand whisk, beat until pale and creamy. Sift the corn flour and cocoa powder into a separate bowl and mix in the almonds. Working in thirds, very carefully fold the almond mixture into the egg yolks.

In a large clean bowl and with an electric hand whisk, beat the egg whites with the remaining 40g of caster sugar and the salt until the mixture holds in soft peaks. Again working in thirds, gently fold the egg whites into the egg yolk mixture. Pour the mixture into the prepared tin and bake for 35 – 45 minutes, until a skewer inserted into the centre comes out clean.

Remove the cake from the tin and leave to cool on a wire rack.

For the syrup put the sugar and 4 tbsp of water into a small saucepan. Bring to the boil without stirring and let it boil for a minute. Take it off the heat and stir in the coffee and liquor. Set aside to cool.

For the coffee cream, soak the gelatine in cold water for 10 minutes. Place the Mascarpone and sugar into a bowl and beat together until creamy. Add the cold espresso and espresso powder and whisk until well combined. Set 25ml of the cream aside in a small jug. Beat 175ml of the cream until soft peaks form. Heat the remaining 25ml of cream in a microwave or small saucepan. Remove from the heat, squeeze the gelatine and stir into the hot cream until dissolved. Stir 2 – 3 tbsp of the cream into the gelatine mixture to stop the gelatine cooling and setting too quickly. Return the gelatine mixture to the cream and stir until combined. Fold the gelatine cream into the mascarpone until smooth. Chill until the coffee cream begins to set.

Place the ring of a 23 cm spring form on a serving plate and line the side of the ring with parchment paper.   With a large serrated knife cut the cake horizontally into three equal disks. Place the first layer into the ring on the serving plate. Brush the cut side of the three sponges all over with the syrup. Use it all up. Divide the coffee mascarpone cream into 3 equal portions. (I divide it between 3 smaller bowls) spoon a third of the cream onto the first sponge and spread evenly. Repeat with the second and third sponge, pressing the sponges lightly onto the cream. Smooth the top well and let the cake set in the fridge for at least 4 hours or better overnight.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water.

Spread the melted chocolate in 10cm wide strips onto acetate and leave to set.

Beat the 120ml of cream until soft peaks form. Remove the ring and parchment paper from the cake and spread or pipe the cream onto the outside edge of the cake. Break the chocolate into shards and press onto the cream to decorate.

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3 Comments on "Chocolate Espresso Torte"

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Esther (Llumillum)
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Hello, I’m Llumillum from Instagram, and I want to ask you, what is “double cream”? I don’t know exactly what do you mean in Spanish. Sorry.
Thanks a lot for all.

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