Dark mocha torte

Dark mocha torte

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

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

Skill level

For the keen cook

Servings

Makes 12 slices

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

Nutrition and extra info

Nutrition info

Nutrition per thin slice

kcalories
437
protein
6g
carbs
38g
fat
30g
saturates
15g
fibre
2g
sugar
23g
salt
0.14g

Ingredients

  • 175g dark chocolate, broken into pieces
  • 100g unsalted butter, room temperature
  • 100g golden caster sugar
  • 2 eggs plus 1 yolk, lightly beaten
  • 85g ground toasted hazelnuts
  • 25g plain flour
  • 2 tbsp strong espresso coffee

For the chocolate pastry

  • 175g plain flour
  • ½ tsp baking powder
  • 50g cocoa powder
  • 50g icing sugar
  • 140g unsalted butter, diced
  • 3 egg yolks
  • crème fraîche or whipping cream, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips