Dk's Mocha Cream Chocolate Torte
Indulge in the decadent layers of Dk's Mocha Cream Chocolate Torte, a show-stopping dessert that fuses rich chocolate with velvety mocha cream. This elegant torte begins with a moist, espresso-infused chocolate cake baked to perfection, then sliced and layered with a luscious mascarpone-based mocha cream that’s light and airy yet irresistibly creamy. A glossy dark chocolate ganache cascades over the chilled layers, creating a picture-perfect finish, while a dusting of cocoa powder adds a touch of sophistication. Perfect for special occasions or whenever a chocolate craving strikes, this torte combines bold flavors and luxurious textures in every bite. With its stunning presentation and heavenly taste, it’s certain to impress both guests and chocoholics alike.
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Ingredients
- 300 grams dark chocolate (70% cocoa)
- 200 grams unsalted butter
- 200 grams granulated sugar
- 5 large eggs (room temperature)
- 100 grams all-purpose flour
- 1 tablespoon espresso powder
- 300 ml heavy cream
- 250 grams mascarpone cheese
- 60 grams powdered sugar
- 1 teaspoon vanilla extract
- 200 grams dark chocolate (for ganache)
- 200 ml heavy cream (for ganache)
- 15 grams cocoa powder (for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease and line a 9-inch (23 cm) springform pan with parchment paper.
Step 2
Melt the dark chocolate (300 grams) and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
Step 3
In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 3-4 minutes. Gradually fold in the melted chocolate mixture.
Step 4
Sift the all-purpose flour and espresso powder over the batter and gently fold until combined. Pour the batter into the prepared pan and smooth the top.
Step 5
Bake in the preheated oven for 30-35 minutes, or until the center is just set. Allow to cool to room temperature in the pan, then remove and transfer to a wire rack.
Step 6
To prepare the mocha cream, whip the heavy cream (300 ml) in a large bowl until soft peaks form. In a separate bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture, ensuring it is light and airy.
Step 7
Once the cake has cooled completely, slice it horizontally into two even layers using a serrated knife. Place the bottom layer on a serving plate and spread half of the mocha cream over it, using an offset spatula to smooth it out. Place the second layer of the cake on top and spread the remaining mocha cream evenly over the top and sides of the torte.
Step 8
Chill the torte in the refrigerator for at least 1 hour to set.
Step 9
For the ganache, heat the heavy cream (200 ml) in a small saucepan until just steaming. Remove from heat and add the chopped dark chocolate (200 grams), letting it sit for 2 minutes. Stir until smooth and glossy. Allow it to cool slightly before pouring it over the chilled torte, letting it drip down the sides.
Step 10
Smooth the ganache with an offset spatula and dust the top of the torte with cocoa powder. Allow the ganache to set in the refrigerator for 30 minutes before serving.
Step 11
Serve chilled or at room temperature. Slice with a serrated knife for clean cuts. Enjoy your Dark Mocha Cream Chocolate Torte!
Nutrition Facts
| Serving size | (2086.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8871.3 |
| Total Fat 666.9g | 0% |
| Saturated Fat 397.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2257.0mg | 0% |
| Sodium 653.4mg | 0% |
| Total Carbohydrate 624.7g | 0% |
| Dietary Fiber 55.4g | 0% |
| Total Sugars 434.1g | |
| Protein 90.2g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 1022.5mg | 0% |
| Iron 70.4mg | 0% |
| Potassium 4195.4mg | 0% |
Source of Calories