Coffee recipe for 4 - 8 people, takes only 50 mins; recipe has chocolate, butter, caster sugar, egg, hazelnut, flour, coffee, flour, baking powder, cocoa powder, icing sugar, butter, egg and creme fraiche.
Dark mocha torte
Course: Coffee
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 2 eggs plus 1 yolk, lightly beaten
- Butter: 100g unsalted butter, room temperature
- Creme Fraiche: creme fraiche or whipping cream, to serve
- Caster Sugar: 100g golden caster sugar
- Baking Powder: 1/2 tsp baking powder
- Flour: 25g plain flour
- Cocoa Powder: 50g cocoa powder
- Icing Sugar: 50g icing sugar
- Coffee: 2 tbsp strong espresso coffee
- Hazelnut: 85g ground toasted hazelnut
- Chocolate: 175g dark chocolate, broken into pieces
Directions
- first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
- To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with creme fraiche or cream.
