Torte Del Ray Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 cup sugar
1/3 cup water
2 tablespoons instant coffee powder
1 1/2 cups semi sweet chocolate chips
1 1/2 teaspoons vanilla
9 tablespoons unsalted butter, room temperature
12 eggs, separated, room temperature
1 1/2 cups finely ground walnuts
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Chocolate Buttercream Icing
1 1/3 cups semisweet chocolate chips
1/3 cup water
2 tablespoons instant coffee powder
1 cup plus 2 tablespoons (2 1/4 sticks)
unsalted butter, room temperature
3 egg yolks
1 cup sifted powdered sugar
1 cup coarsely chopped walnuts
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Directions: |
Directions:For cake: Preheat oven to 350º. Butter two 9 inch round cake pans. Line with waxed paper; butter and flour paper. Combine sugar,water and coffee in heavy medium saucepan and stir over low heat until mixture is warm. Add chocolate and vanilla and stir until chocolate melts. Cool
Cream butter in a large bowl of electric mixture. Beat in egg yolks 1 at a time. Gradually beat in a cooled chocolate mixture. Add walnuts and beat for 3 minutes.
Beat whites, salt and cream of tartar until stiff but not dry. Fold 1/3 of whites into chocolate mixture to lighten. Fold in remaining whites. Pour batter into prepared pans. Bake until tester inserted in the
center comes out clean, 45 to 50 minutes. Cool layers completely in pans on rack.
For buttercream: Combine chocolate,water and coffee in heavy medium saucepan and stir over low heat until chocolate melts. Transfer to bowl and refrigerate until cool but not set, about 20 minutes.
Cream butter in large bowl of electric mixture on low speed. Beat in egg yolks, one at a time. Beat in powdered sugar, then the cooled chocolate.
Remove cake layers from pans and set one layer on a platter. Spread a thin layer of the icing over the
layer. Top with the remaining cake layer. Frost the top and sides with about 2 cups of the buttercream icing.
Press chopper walnuts onto the sides of the cake. Spoon remainder of the icing into a pastry bab, which has been fitted with a star tip. Pipe rosettes around the top and bottom edges of the iced cake. If not served immediately cover and refrigerate |
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