Hazelnut Mocha Torte


Ingredients

  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 2 cups ground hazelnuts
  • 1/4 cup all-purpose flour
  • MOCHA GANACHE:
  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons instant coffee granules
  • BUTTERCREAM:
  • 2/3 cup sugar
  • 1/4 cup water
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup butter, softened
  • 1/4 cup confectioners’ sugar
  • Additional ground hazelnuts
  • Whole hazelnuts and chocolate leave

    Directions

    1. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
    2. Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
    3. In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
    4. For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
    5. In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners’ sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
    6. Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate. Yield: 12-16 servings

    From this site

When I was growing up, Mama used to play mahjong with friends and relatives. I think it was more for recreation than to gamble because their bets were so miniscule, but the stories shared were worth so much. Recipes too. One of them was for mocha torte.

Back in the 80s, I tried out said recipe and stapled the type written copy of mama in a recipe notebook. But the recipe notebook got lost and husband now keeps wishing I could make that recipe again. Ooh, that sounds like a line from MacArthur’s park. But I digress. That song evokes memories too. Never mind.

The above recipe is a bit similar to that recipe of my youth as I remember it. Some variations though like it had no ganache – just the crust like sans rival and the butter cream. Except that the buttercream didn’t have sugar in syrup form and it had coffee. So I needs must modify this when I do make it.

One of these days.

Apparently, I am doing something about my 2014 unconscious resolve to be less of a sloth…..

Oops, I must include this in my post. I’ll need this so I can approximate my mother’s friend’s recipe:

Using Confectioner’s Sugar

  • Multiply the amount of granulated sugar called for in the recipe by 1.75. For example, if the recipe calls for 1/2 cup of granulated sugar, you will need 7/8 cup of confectioner’s sugar

  • Measure out that amount of confectioner’s sugar and use it in the recipe as directed.

  • Check the baked good more frequently to see if it is done cooking. It might cook slightly differently than it would have if you had used regular granulated sugar.

Read more: http://www.ehow.com/how_7608361_convert-confectioners-sugar-sugar.html#ixzz2qFKt3WIX

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