Best Bittersweet Mocha Torte Recipes

TRIPLE CHOCOLATE MOUSSE TORTE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

BITTERSWEET CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
• In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
• Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
• Pour into prepared pan.
• Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
• Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.

MOCHA MOUSSE TORTE (FLOURLESS)

Steps:

• Tools: 10" springform pan.
• Preheat oven to 325 degrees F.
• Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
• Remove from heat and let cool (about 15 minutes).
• Whisk in beaten eggs slowly until fully incorporated.
• Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
• Let cool completely in pan before removing sides.
• Cover and chill at least 6 hours.
• Garnish with fresh fruits, powder sugar, or chocolate ganache.

LAYERED MOCHA CREAM TORTE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
• Make fillings:
• Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
• Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
• Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
• Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
• Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
• Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

MOCHA MARJOLAINE

Steps:

• Make nut meringue:
• Preheat oven to 325°F. Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment. Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold nut mixture into meringue in 2 additions. spread meringue mixture evenly in prepared pan.
• Bake meringue until golden brown and dry to touch, about 20 minutes. Cool meringue in pan on rack.
• Cut around pan sides. Using parchment as aid, lift meringue onto work surface. Press large sheet of waxed paper onto meringue to cover. Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle. Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles.
• Make ganache:
• Bring 1 1/4 cups cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache. Refrigerate light ganache until cold, at least 30 minutes. Refrigerate dark ganache until cold and thick, stirring often, about 1 hour.
• Make coffee cream:
• Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form. Refrigerate.
• Place cake rack on work surface. Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack. Spread with 1/3 cup dark ganache. Peel waxed paper and parchment off second meringue; place atop dark ganache. Whisk light ganache just until thick and stiff. Spread over second meringue. Peel waxed paper and parchment off third meringue; place atop light ganache. Spread with half of coffee cream; cover and refrigerate remaining coffee cream. Peel waxed paper and parchment off fourth meringue; place atop coffee cream. spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface. Refrigerate on rack 45 minutes. Place torte on rack onto large sheet of aluminum foil. Stir remaining dark ganache over very low heat just until warm enough to pour. Pour dark ganache over torte. Using icing spatula and working quickly, smooth top and sides for even coverage. Refrigerate on rack until glaze is firm, at least 2 hours. (Torte can be made 2 days ahead. Cover loosely; keep refrigerated.)
• Using metal spatula, transfer torte to platter. Rewhip remaining coffee cream. Pipe in decorative pattern atop torte. Garnish with hazelnuts and serve.

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.