I made this for
a friend at work with a gluten allergy and served it plain without the ganache.
Would definitely make it again!
INGREDIENTS
For the
mocha walnut torte
Butter or
baking spray for the pan
Cocoa
powder for the pan
1 1/2 cups
walnuts (whole or pieces)
1 cup plus 2
tablespoons granulated sugar divided
4 ounces
semisweet or bittersweet chocolate coarsely chopped
2 tablespoons
ground coffee preferably espresso
1 teaspoon
ground cinnamon
4 large eggs
1 1/2 teaspoons
vanilla extract
1/2 teaspoon
fine sea salt
For the
chocolate ganache (optional) (did not make this)
1 cup plus 2
tablespoons heavy cream
8 ounces
semisweet or bittersweet chocolate finely chopped
4 tablespoons
(2 oz) unsalted butter cut into 4 pieces, at room temperature
For
serving (optional)
1/2 recipe
Chocolate Ganache for finishing
Toasted walnuts
for sprinkling
Whipped cream
crème fraîche and/or confectioners’ sugar
DIRECTIONS
Make the
mocha walnut torte
1.
Place a rack in the center of the oven and
preheat it to 350°F (180°C).
2.
Coat a 9-inch (23 cm) springform pan with butter
or baking spray. Line the bottom with parchment and butter or spray the
parchment, then dust the pan with cocoa powder. Place the pan on a rimmed
baking sheet lined with parchment or a silicone baking mat.
3.
In a food processor, combine the nuts, 2
tablespoons (25 g) of the sugar, the chocolate, coffee, and cinnamon and pulse,
scraping the sides and bottom of the bowl often and taking care that you don’t
process for so long that the walnuts become a paste and the chocolate melts.
You want to end up with a bread-crumb–like mixture—it’s better to have some
discernible morsels than to overdo it.
4.
Separate the eggs, putting the yolks in a large
bowl and the whites in the bowl of a or a large bowl that you can use with a
hand mixer.
5.
Working with a whisk, beat the yolks until
they’re homogeneous. Gradually whisk in 3/4 cup (150 g) of the sugar and then
beat until the mixture is pale and your whisk leaves tracks, about 2 minutes.
6.
Beat in the vanilla. Switch to a flexible
spatula and stir in the walnut mixture.
7.
Add the salt to the whites. Attach the bowl to
the mixer stand, if using, and fit it with the whisk attachment. Beat the
whites until they are foamy, opaque and just a bit thick, 1 to 2 minutes.
8.
Beat in the remaining 1/4 cup (50 g) sugar,
adding it a tablespoon at a time. Once all the sugar is in, the whites should
be thick and glossy—lift the beater(s), and the meringue should hold a pretty
peak. If it doesn’t, continue to beat for 2 to 3 minutes more.
9.
Using a flexible spatula, scoop out about a
quarter of the meringue and add it to the bowl with the egg yolk mixture. Stir
everything together energetically so that the whites lighten the thick mixture.
10.
Scrape the rest of the meringue into the bowl
and, being gentle, stir and fold it in. (Without overdoing it, you want to get
as much of the meringue into the nut mixture as quickly as possible. If there
are a few white streaks, it’s fine (better to have streaks than to knock all
the air out of the meringue.) Scrape the batter into the pan, swiveling the pan
from side to side to settle the batter evenly.
11.
Bake until the cake feels firm to the touch and
has risen and a tester inserted into the center of the cake comes out clean, 40
to 50 minutes. (The rise might be higher around the edges, but the middle
should lift too.)
12.
Move the pan to a rack and let rest for 5 to 10
minutes, then run a table knife between the cake and the sides of the pan to
release the cake. Remove the sides of the springform and allow the cake to cool
to room temperature on the rack.
Make the
chocolate ganache (optional)
1.
Rinse a small saucepan with cold water, but
don’t dry it (this helps prevent the cream from scorching). Pour in the cream,
set the pan over medium heat and bring just to a boil.
2.
Remove from the heat and add the chocolate. Wait
30 seconds and then, working with a small flexible spatula and beginning in the
center of the pan, start stirring the chocolate and cream together. Stir in
ever-widening concentric circles until you have a thick, shiny, smooth mixture.
Piece by piece, blend in the butter until melted and smooth, about 3 minutes.
Serve the
cake
1.
When the cake is cool, invert it, remove the
base of the pan and the parchment and turn the cake right side up onto the
rack.
2.
If you want to glaze the cake, now’s the time.
Put a piece of foil or other drip catcher under the rack, pour the ganache over
the cake and use an offset spatula or knife to smooth it over the top. (Alternatively,
you can drizzle the ganache over the cake. And if you’re using toasted walnuts,
sprinkle them over the glaze while it’s still warm.)
3.
Refrigerate the cake until chilled, wrapping it
well once it’s cold. The cake is good at room temperature, but I prefer it
straight from the fridge. It also cuts better when it’s cold.
4.
Serve with whipped cream or crème fraîche or, if
you prefer, dust the top with confectioners’ sugar. Or don’t—it’s fine just the
way it is.
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