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 when 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 adds to the absolute delight it provides us mochaholics!
This cake is from my mother's 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


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 each with parchment paper and butter it thoroughly.
In a food processor, pulse together the walnuts, 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, or until the mixture is 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 dried and beaten only until soft peaks are formed. Now fold in 1/3rd of the egg white. Alternate by adding half the walnut crumbs. Repeat with egg white, walnut, and finish it off with egg whites. Divide the batter in two, pouring it into the prepared pans. Bake for 22 minutes at 175 C | 350 F in a preheated oven. The cakes should start to leave the sides of the pan. To release the cake, run a knife around the sides immediately. Allow it to cool completely.
1 1/2 cups whipping cream-35%
2 tbsp corn syrup
1 tbsp coffee granules
227 g/ 8 oz dark chocolate-broken into 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.
Take the pan off the heat and stir in the chocolate. Cover the pan and let the residual heat melt the chocolate. You may shuffle the pan but avoid using a spoon until it's almost melted. It will take about 5 minutes.
Last, add the vanilla extract. Stir it gently to help it smooth out.
Let it chill in the refrigerator 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.
For me, a 55 percent Lindt dark chocolate or something similar provides the perfect amount of 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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