After making this for a gathering of several friends I was encouraged to share the recipe. It's a little more labor intensive than I usually like but well worth it!
Chocolate Nut Torte with Chocolate Ganache and Mocha Whipped Cream
*Make the whipped topping first and let it cool while making the cake.
Mocha Whipped Cream:
1/3 cup sugar
2 Tablespoons cornstarch
1 cup strong coffee
1 ounce dark or semisweet baking chocolate
1 Tablespoon butter
2 teaspoons vanilla
1 cup whipping cream, whipped
In a saucepan, mix sugar and cornstarch and gradually stir in coffee and chocolate. Cook, stirring constantly until mixture thickens and boils. Boil one minute. Blend in butter and vanilla. When thoroughly cool, fold in the whipped cream. Refrigerate until ready to use.
Chocolate Nut Torte:
6 eggs
1 cup sugar
1/3 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 cup finely ground walnuts
1/2 cup fine dry bread crumbs
Grease 2 (9-inch) cake pans. Line with wax paper and grease.
Beat eggs and sugar with electric mixer until thick and pale. Add flour, cocoa, and baking powder and beat again until smooth. Mix nuts with bread crumbs then add to egg mixture - mix gently. Spoon batter into prepared cake pans - divide evenly. Bake for 30 minutes at 350 degrees until a slight imprint remains. Cool in pans 10 minutes then invert onto rack, peel off paper and cool completely.
Chocolate Ganache:
1/2 cup heavy whipping cream6 ounces semi-sweet or dark chocolate, chopped
Heat cream in a small saucepan just until boiling, remove from heat and stir in chocolate until smooth. Let cool 15 minutes then frost the bottom layer of the torte, place top layer on bottom, and frost the top (you may leave sides unfrosted).
Refrigerate torte until ganache hardens slightly, slice, then serve with a dollop of mocha cream on top.
Serves 10-16.
What, no Kahlua?
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