Chocolate Coffee Torte Recipe

May 07, 2023 Post a Comment

Decadent Flourless Chocolate Espresso Torte A Cork, Fork, & Passport from acorkforkandpassport.com

Description

This Chocolate Coffee Torte is a classic, indulgent dessert that is sure to please. It is made with a rich and creamy chocolate mousse layer, a crunchy and light hazelnut praline layer, and a fluffy espresso-flavored cream layer. All three layers are encased in a light and crisp homemade chocolate cookie crust. The flavors of the espresso, chocolate, and hazelnut come together for a truly decadent treat.

The presentation of this dessert is sure to impress. The contrast of the creamy layers and crunchy crust is eye-catching and the unique flavor combination is sure to be talked about. This recipe is a great way to show off your baking skills and make a classic dessert that everyone will love.

Ingredients

For the Chocolate Mousse Layer:

4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons sugar
2 tablespoons unsalted butter

For the Hazelnut Praline Layer:

1/2 cup hazelnuts, chopped
1/4 cup sugar
2 tablespoons butter
1 tablespoon water

For the Espresso Cream Layer:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon instant espresso powder

For the Crust:

1/2 cup all-purpose flour
1/4 cup cocoa powder
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled

Instructions

For the Chocolate Mousse Layer:

Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk the mixture until it is completely smooth.
Add the sugar and butter and whisk until completely combined. Let the mixture cool to room temperature.

For the Hazelnut Praline Layer:

In a medium saucepan, bring the sugar, butter, and water to a boil. Reduce the heat to low and add the chopped hazelnuts. Stir constantly until the mixture turns a light golden brown and the hazelnuts are evenly coated, about 5 minutes.
Remove the pan from the heat and spread the mixture onto a baking sheet lined with parchment paper. Let cool completely.

For the Espresso Cream Layer:

In a medium bowl, using an electric mixer, whip the cream until light and fluffy. Add the sugar and espresso powder and whip until combined.

For the Crust:

Preheat the oven to 350°F. Lightly grease an 8-inch springform pan.
In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Add the melted butter and stir until totally combined.
Press the mixture into the prepared pan and bake for 10 minutes. Let cool completely.

Assembly

Spread the cooled chocolate mousse layer evenly over the cooled crust.
Sprinkle the cooled hazelnut praline over the mousse.
Spread the espresso cream layer over the praline.
Chill in the refrigerator for at least 4 hours or overnight.

Equipment

Heatproof bowl
Small saucepan
Whisk
Medium saucepan
Baking sheet
Parchment paper
Electric mixer
8-inch springform pan
Medium bowl
Whisk
Spatula

Notes

The espresso cream layer can be made without the espresso powder for a less intense flavor. If you prefer a stronger espresso flavor, you can add an additional teaspoon of espresso powder.

The hazelnut praline can also be made without the butter. If you do not want to use butter, simply omit it and increase the amount of water to 2 tablespoons.

Nutrition

This Chocolate Coffee Torte is a decadent treat and should be enjoyed in moderation. Each slice is approximately 400 calories with 28 grams of fat, 40 grams of carbohydrates, and 4 grams of protein.