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  Added: Apr 26, 2006  •  Visited (2593)  •  Print version Print this recipe (124)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Chocolate Almond Torte With Mocha Frosting
(Shokoladno-Mindalnyi Tort S Kofeinym Kremom)
What You Need:
CAKE
  • 1 tablespoon butter, softened
  • ¼ cup all-purpose flour
  • ½ pound unsalted butter, softened
  • 2 cups sugar
  • 4 egg yolks
  • ½ cup heavy cream
  • 1 cup mashed or riced boiled potatoes, cooled to room temperature
  • 1 cup almonds, pulverized in a mortar and pestle or in a nut grinder
  • 4 ounces unsweetened chocolate, melted and cooled to lukewarm
  • 1 teaspoon powdered cinnamon
  • 2 tablespoons rum
  • 1½ cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 4 egg whites

    FILLING
  • ½ cup apricot preserves

    MOCHA FROSTING
  • 3 tablespoons unsalted butter, softened
  • 1½ cups confectioners sugar
  • 2 tablespoons leftover strong coffee, or use 1 teaspoon instant coffee dissolved in 2 tablespoons boiling water, then cooled
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1 tablespoon dark rum
  • ½ teaspoon vanilla extract

  • How To Cook:
    1. Preheat the oven to 325°F. With a pastry brush, lightly coat the bottom and sides of an 8-inch wide, 3-inch deep spring form cake pan with the tablespoon of butter.

    2. Add the ¼ cup of all-purpose flour and tip the pan from side to side to coat it evenly. Invert the pan and rap it sharply to dislodge any excess flour.

    3. In a large mixing bowl, cream the ½ pound of butter and the sugar together by beating them against the sides of the bowl with a wooden spoon until smooth and fluffy.

    4. Beat in the egg yolks, one at a time, then beat in the heavy cream, potatoes, almonds, melted chocolate, cinnamon, rum, cake flour, baking powder and vanilla extract.

    5. In another large bowl, beat the egg whites with a whisk or a rotary or electric beater until they form firm, unwavering peaks when the beater is lifted from the bowl.

    6. With a rubber spatula, gently but thoroughly fold the egg whites into the batter. Then pour it into the spring form pan and smooth it with a spatula.

    7. Bake in the center of the oven for 1 to 1½ hours, or until the cake has puffed and a cake tester inserted in its center comes out clean.

    8. Remove the sides of the pan and let the torte cool to room temperature. Then with a serrated knife slice it into 2 layers.

    FILLING
    1. While the cake is baking, prepare the filling and frosting. Dissolve the apricot preserves in a small pan set over moderate heat.

    2. With the back of a large spoon, rub them through a fine sieve set over a small bowl. Set aside.

    MOCHA FROSTING
    1. In a small mixing bowl, cream the butter and sugar together by beating them vigorously against the sides of the bowl with a wooden spoon. Beat in the coffee, melted chocolate, rum and vanilla extract.

    2. Cover with plastic wrap and chill for 15 to 20 minutes, or until the frosting is firm enough to spread easily.

    3. With a spatula, spread the apricots over one layer of the cake. Set the second layer on top and spread the surface of the torte with the mocha frosting.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Nuts » Almond
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Condiments » Chocolate
    Dish » Pie & Tart

     

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