Deep Chocolate Torte With Coffee Buttercream

This decadent deep chocolate torte is a showstopper for any special occasion. The dense, fudgy cake layers are made with bittersweet chocolate and egg yolks, creating a luxurious texture. Between the layers, a silky ganache and sweet apricot preserves add depth and a subtle fruitiness. The exterior is coated in a whipped coffee buttercream, which cuts through the richness with a sharp espresso note. Decorated with chocolate-covered coffee beans, this dessert is as visually stunning as it is delicious. It requires some patience to assemble, but the result is a sophisticated, bakery-quality treat that pairs perfectly with tea or a strong coffee.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 544

Dietary: Vegetarian

Description

This decadent deep chocolate torte is a showstopper for any special occasion. The dense, fudgy cake layers are made with bittersweet chocolate and egg yolks, creating a luxurious texture. Between the layers, a silky ganache and sweet apricot preserves add depth and a subtle fruitiness. The exterior is coated in a whipped coffee buttercream, which cuts through the richness with a sharp espresso note. Decorated with chocolate-covered coffee beans, this dessert is as visually stunning as it is delicious. It requires some patience to assemble, but the result is a sophisticated, bakery-quality treat that pairs perfectly with tea or a strong coffee.

Directions

1
Preheat oven to 375°F (191°C). Line two 15x10x1-inch jelly-roll pans with wax paper, then butter and flour the paper.
2
In a large bowl, beat egg yolks with an electric mixer until light.
3
Gradually add 1 1/2 cups sugar, beating until the mixture is thick, pale, and forms a ribbon.
4
Stir in the melted bittersweet chocolate until fully combined.
5
In a separate clean bowl, beat egg whites until soft peaks form.
6
Gradually add the remaining 1/4 cup sugar to the whites and beat until stiff peaks form.
7
Gently fold one-fourth of the egg whites into the yolk mixture to lighten it.
8
Carefully fold in the remaining egg whites until just combined.
9
Pour batter into prepared pans and spread evenly.
10
Bake for 18-20 minutes or until a pick inserted in the center comes out clean.
11
Let cakes cool in pans on racks, covered with kitchen towels.
12
Invert cakes onto racks and carefully remove wax paper.
13
For the ganache: Bring heavy cream to a boil in a saucepan, then remove from heat.
14
Add chopped bittersweet chocolate to the cream and stir until smooth.
15
Transfer ganache to a bowl, cover, and chill, stirring occasionally, until cool and thickened but not solid.
16
Beat the chilled ganache until it forms soft peaks; do not overbeat.
17
For the buttercream: Dissolve 1 cup sugar in 1/3 cup water in a small heavy saucepan over moderate heat.
18
Boil syrup without stirring until it reaches 240°F (116°C) on a candy thermometer.
19
Meanwhile, beat 2 large eggs in a large bowl with an electric mixer until frothy.
20
With the mixer running, slowly pour the hot sugar syrup into the eggs in a thin stream.
21
Beat the mixture until it is cool to the touch.
22
Add softened butter one tablespoon at a time, beating well after each addition.
23
Dissolve espresso powder in 1 tablespoon hot water and beat into the buttercream along with a pinch of salt.
24
Beat until smooth and combined. If too soft, chill until firm enough to spread.
25
For assembly: Force apricot preserves through a fine sieve into a bowl.
26
Trim edges from cake layers and halve each layer lengthwise to create four long strips.
27
Place one cake strip on a serving plate. Spread with a third of the apricot preserves.
28
Spread a third of the ganache over the preserves.
29
Top with another cake strip and repeat the layering with preserves and ganache.
30
Top with the remaining cake strips, ending with a cake layer on top.
31
Spread a thin layer of buttercream over the top and sides of the torte.
32
Chill the torte for 30 minutes to set the crumb coat.
33
Spread the remaining buttercream over the torte, leaving about 1/3 cup for decoration.
34
Use a pastry comb or fork to score the buttercream lengthwise.
35
Draw the back of a knife crosswise across the scored buttercream to create a pattern.
36
Pipe rosettes with the reserved buttercream along the long sides of the torte.
37
Intersperse the rosettes with chocolate-covered coffee beans.
38
Chill the torte until ready to serve. Remove from refrigerator 30 minutes before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 544kcal

% Daily Value *
Total Fat 26.5g41%
Saturated Fat 13.0g65%
Cholesterol 326mg109%
Sodium 122mg6%
Total Carbohydrate 60.4g21%
Dietary Fiber 6.2g25%
Sugars 53.1g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/deep-chocolate-torte-with-coffee-buttercream/