Mocha Mousse Torte Flourless Recipes

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

FROZEN MOCHA TORTE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

CHOCOLATE MOCHA MOUSSE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
• Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
• Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
• Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

MOCHA MOUSSE TORTE (FLOURLESS)

Steps:

• Tools: 10" springform pan.
• Preheat oven to 325 degrees F.
• Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
• Remove from heat and let cool (about 15 minutes).
• Whisk in beaten eggs slowly until fully incorporated.
• Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
• Let cool completely in pan before removing sides.
• Cover and chill at least 6 hours.
• Garnish with fresh fruits, powder sugar, or chocolate ganache.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

GHIRARDELLI® FLOURLESS MOCHA TORTE

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper.
• To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside.
• In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.
• In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans.
• Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall). Remove the waxed paper and cool completely.
• To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely.
• In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
• To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with bittersweet chocolate shavings.

TRIPLE-CHOCOLATE MOUSSE TORTE

Steps:

• Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
• Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
• Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
• Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
• Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

MOCHA GANACHE

Steps:

• Microwave whipping cream in a glass bowl at HIGH 1 minute and 30 seconds or until hot, stirring once. Add chocolate morsels and coffee granules; stir until smooth. Chill 30 minutes or until spreading consistency.

GHIRARDELLI® FLOURLESS MOCHA TORTE

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper.
• To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside.
• In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.
• In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans.
• Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall). Remove the waxed paper and cool completely.
• To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely.
• In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
• To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with bittersweet chocolate shavings.