Tuesday, December 17, 2013

Chocolate Torte topped with Whiskey Mousse

6 egg whites
1 1/4 cups caster sugar
1 1/4 cups ground hazelnuts
3 tablespoons of cocoa powder

Pre-heat oven to 150C (300F). Grease 2 x 20cm (8 inch) springform pans with butter then line with baking paper. Beat the egg whites until stiff peaks form.  Beat in half the sugar and continue to beat until the mixture holds stiff peaks.  Fold in the remaining sugar, cocoa and nuts with a metal spoon, being careful not to deflate the egg whites. Divide between cake tins and place in the oven for 40 minutes.  (The cakes should be dry and crisp on the top). Allow to cool.


4 oz (120 g) good quality semi-sweet or bitter-sweet chocolate
2 tbsp (30 g) butter
2 tbsp strong coffee
2 tbsp (30 ml) whiskey
2 large eggs, separated
4 tbsp (60 g) sugar
½ cup (120 ml) heavy whipping cream

Melt chocolate with butter and coffee in a bowl set over a pan of simmering water. Remove from heat and stir in whiskey.
Whisk egg yolks with 2 tbsp sugar in a bowl set over a pan of simmering water, just to cook them slightly, until they become foamy. Combine them with chocolate mixture.
Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 tbsp sugar. Add gently to the previous mixture.
Beat whipping cream until soft peaks form and add to the mixture. Combine well, pour over the torte. Cover and refrigerate.
Garnish and serve chilled.

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