Name: Dark mocha torte
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 12 slices
Cuisine: French
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 hazelnut; 25g plain flour; 2 tbsp strong espresso coffee; 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

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Dark mocha torte

Dark mocha torte

Good Food team

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Makes 12 slices

A challenge

Prep: 20 mins

Cook: 50 mins

Make up to 1 day ahead

A star rating of 5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 hazelnut
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

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Nutrition: per thin slice

kcal437
fat30g
saturates15g
carbs38g
sugars23g
fibre2g
protein6g
salt0.14g

low

Method

step 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.
step 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.
step 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

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A star rating of 5 out of 5.2 ratings

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