Wednesday, 17 November 2021

Walnut Mocha Torte




Walnut Mocha Torte

Not everything has to look picture perfect or flawless. In fact in my opinion, it enhances the feeling of warmth and comfort in enjoying a homemade cake. 
This cake is absolutely delicious. It has a soft light walnut textured cake and its rich and luscious frosting is the mocha flavoured chocolate that is so luxurious with its sweetness and a tinge of bitter from the coffee to combine it. A steaming cup of coffee only enhances the absolute treat it brings to us mochaholics!

This cake is from my mothers recipe collection of over 60 years. She was a brilliant baker. 







The creamy texture of this frosting and the walnuts crumbled over it, gives this cake its homemade look. It is my personal favourite. 


Serves 10

Cake

3 cups walnut halves
6 tbsp plain flour
1 1/2 tsp baking powder
1/2 tsp salt

6 egg yolks
1 1/4 cup sugar
3 tsp coffee granules
1 tsp vanilla

6 egg whites
2 tbsp sugar

Prepare two pans approximately 24 cm/ 9 1/2 inch. Line with a parchment in each and butter it well.


In a food processor pulse together the walnut, flour, baking powder and salt. The mixture should be like "crumbs" and not fine.

With an electric beater beat the egg yolks, sugar, coffee granules and vanilla . Whip for 10 minutes until light and fluffy. 

In another bowl beat the egg whites until light and foamy, slowly adding the sugar half way through. The egg whites should not be dry and beaten only until soft peaks are formed.

Now fold in 1/3rd of the egg white. Alternate by adding 1/2 the walnut crumbs. Repeat with egg white, walnut and finishing it off with egg whites.

Divide the batter in two, pouring it into the prepared pans.

Bake in a preheated oven of 350F/ 175C for 22 minutes.
The cakes should start to leave the sides of the pan. Run a knife immediately. Allow it to cool completely.


Frosting



1 1/2 cups cream  - whipping or 35%
2 tbsp corn syrup
1 tbsp coffee granules

8 oz/227 gm dark chocolate - broken in pieces
1 tsp vanilla extract


Combine the cream, corn syrup and coffee in a saucepan. Stir over a gentle heat and mix until it is completely dissolved. 
Remove from the heat and add in the chocolate.  Cover and let the residual heat melt the chocolate. You may shuffle the pan but avoid using a spoon until its almost melted. It will take about 5 minutes. 
Stir it gently to help it smoothen out and lastly add the vanilla extract. 

Refrigerate and allow to chill for up to 2 hours. It should be creamy and thick but not hard nor set. 
With a whisk or a spoon or an electric mixer, beat it until light, The colour will change from dark to light and the texture will change from creamy to buttery. 

Use all of it to frost the cake above.

Tips

Lindt 55 % gives me the perfect sweetness. Use your favourite dark chocolate.




My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.



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