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Creamy Mocha Torte with Dark Couverture and Espresso Ganache

Prep
20 min
Bake
35 min
Total
55 min
Makes
12 slices

Ingredients

Shortcrust Base

  • 1 stick110 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • ½ cup plus 1 tbsp70 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 1 ½ cups180 gall-purpose flourIn German recipes this means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 2 tspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • ¼ cup25 ghazelnutsground
  • 1 pinchsalt

Sponge

  • 3large eggsat room temperature
  • ½ cup plus 1 tbspgranulated sugar110 g
  • ¾ cup plus 1 tbspall-purpose flour100 g
  • 1 tspbaking powder1 tsp = 4 g. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • ½ cup50 ghazelnutsground

Filling

  • 3 ½ oz100 gcouverture chocolatedark. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 2 shotsespresso
  • 3 cups700 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 4 packetswhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • 2 tbspgranulated sugar

You'll Also Need

  • couverture chocolatedark
  • heavy cream
  • whipped cream stabilizer
  • chocolate coffee beansSmall chocolate candies shaped like coffee beans, used to decorate cakes. In the US use chocolate-covered espresso beans; in the UK, chocolate-covered coffee beans.

Method

Shortcrust Base

  1. Mix the butter, powdered sugar and salt.

  2. Combine the flour, cocoa powder & hazelnuts and work them in.

  3. Press the shortcrust dough flat, cover it loosely and let it rest in the fridge until the sponge comes out of the oven.

Sponge

  1. Line a 10-inch (26 cm) springform pan with parchment paper. Preheat the oven to 350°F (170°C) convection (fan).

  2. Beat the eggs with the sugar & salt for 10 minutes. Mix the nuts, flour, baking powder & cocoa powder and sift them over the egg mixture. Gently fold in, pour into the pan and bake in the preheated oven.

  3. After baking, let the sponge cool in the pan on a wire rack.

  4. For the shortcrust, now preheat the oven to 375°F (190°C).

  5. Briefly knead the shortcrust dough until smooth, roll it out on a lightly floured work surface, cut out a round and bake it on a baking sheet lined with parchment paper until golden. Before baking, prick it thoroughly with a fork so it doesn't bubble up.

  6. After baking, let the shortcrust base cool completely on the baking sheet.

  7. Release the sponge from the pan and cut it into 3 layers.

  8. Spread a little Nutella or melted chocolate over the shortcrust base, place the bottom sponge layer on top and close the springform ring around it.

For the Filling

  1. Roughly chop the chocolate and pour the hot espresso over it. After 2 minutes, stir the ganache thoroughly, then let it cool.

  2. Whip the cream with the sugar until stiff. Drizzle half of the espresso ganache into the cream, then stabilize it with the whipped cream stabilizer.

  3. Now spread about ⅓ of the mocha cream into the springform pan and cover it with a sponge layer. Drizzle the remaining espresso ganache over it and add another ⅓ of the mocha cream. Place the last sponge layer on top and finish with the remaining cream. Chill the torte for at least 3 hours.

  4. For the decoration, stir the coffee and chocolate together into a ganache and let it cool.

  5. Spread the cooled ganache in the middle of the torte.

  6. Whip the cream, remove the springform ring and frost the torte. Set aside a little cream for rosettes.

  7. Press the chocolate shavings around the side of the torte, pipe the remaining cream on top with a piping bag and garnish with chocolate coffee beans.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/mocha-torte/