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Walnut Mocha Torte
Walnut Mocha Torte
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Decadent German walnut torte with mocha whipped cream frosting.
Ingredients:
  • For the cake:
  • 6 eggs
  • 1 cup (120g) finely ground walnuts (from about 1 1/3 cup of shelled walnuts)
  • 1/2 cup (55g) fine dry plain breadcrumbs
  • 1 cup (200g) white granulated sugar, divided
  • For the mocha topping:
  • 1/2 cup (100g) white granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup (8 fluid ounces, 236 ml) strong coffee (I use decaf, with twice the amount of coffee for the liquid as I would usually use to drink)
  • 1 ounce (30g) of chocolate chips, a little less than 1/4 of a cup
  • 1 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 cup (8 ounces, 236 ml) heavy whipping cream
Instructions:
  • Crack the eggs and separate the yolks from the whites.
  • Prepare two 9-inch cake pans by lining them with parchment paper or wax paper and lightly buttering the sides (not the paper).
  • Preheat oven to a toasty 350°F (175°C).
  • Combine ground walnuts and breadcrumbs: Combine the ground walnuts and breadcrumbs in a small bowl and set aside.
  • In a mixing bowl, whisk the egg yolks until smooth. Gradually add 3/4 cup of white sugar, beating continuously until the yolks are thick and pale. I recommend using a hand mixer for this step to save time and effort.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Gradually add 1/4 cup of white sugar while continuing to beat until soft peaks form.
  • Gently fold the whipped egg whites and walnuts into the yolks: Using a rubber spatula, combine the egg whites with the yolks, alternating with the walnut mixture.
  • Spoon the batter into the lined cake pans and bake at 350°F (175°C) for 25-30 minutes until lightly springy to the touch.
  • Prepare the mocha frosting base while the cake is baking. In a saucepan over medium heat, combine 1/2 cup white sugar and 2 tablespoons cornstarch. Gradually whisk in the coffee and chocolate chips until the mixture simmers and thickens. Simmer for 1 minute, then remove from heat. Stir in the butter and vanilla extract until smooth. Cool completely before using in the frosting.
  • After baking, allow the cakes to cool in the pans for 10 minutes. Use a dull knife to loosen the edges and carefully invert the cakes onto a cooling rack. Gently peel off and discard the parchment paper. Let the cakes cool to room temperature. If making ahead, cool the cakes, wrap in plastic, and freeze until ready to decorate and enjoy.
  • Whip the cream until it is just before the stage of turning into butter to ensure a sturdy frosting. Gently fold the whipped cream into the mocha base for a marbled effect. Place one cake on a serving platter, frost the top, add the second cake, and frost the top and sides. Serve immediately or chill until serving.

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