Dark mocha torte

Dark mocha torte

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(1 ratings)

Prep: 20 mins Cook: 50 mins Make up to 1 day ahead

A challenge

Makes 12 slices
Try this rich torte as part of a selection of mini chocolate desserts - or assiete

Nutrition and extra info

Nutrition: per thin slice

  • kcal437
  • fat30g
  • saturates15g
  • carbs38g
  • sugars23g
  • fibre2g
  • protein6g
  • salt0.14g
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Ingredients

  • 175g dark chocolate, broken into pieces
  • 100g unsalted butter, room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g golden caster sugar
  • 2 egg plus 1 yolk, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g ground toasted hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 25g plain flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tbsp strong espresso coffee

For the chocolate pastry

  • 175g plain flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g cocoa powder
  • 50g icing sugar
  • 140g unsalted butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 egg yolks
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • crème fraîche or whipping cream, to serve

Method

  1. 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.

  2. 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.

  3. 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 crème fraîche or cream.

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Comments (2)

dancehoney's picture

This is nice but the pastry is a little too cocoa flavoured, next time i think i will just use normal pate sucre with cocoa added,

dakoman's picture
5

Lovely! a bit of a challenge to cook, but tasted amazing

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