Dorie Greenspan’s Mocha Walnut Torte Recipe

For the mocha walnut torte

• Butter or baking spray, for the pan
• Cocoa powder, for the pan
• 1 1/2 cups walnuts (whole or pieces)
• 1 cup plus 2 tablespoons granulated sugar, divided
• 4 ounces semisweet or bittersweet chocolate, coarsely chopped
• 2 tablespoons ground coffee, preferably espresso
• 1 teaspoon ground cinnamon
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt

For the chocolate ganache (optional)

• 1 cup plus 2 tablespoons heavy cream
• 8 ounces semisweet or bittersweet chocolate, finely chopped
• 4 tablespoons (2 oz) unsalted butter, cut into pieces, at room temperature

For serving (optional)

• 1/2 recipe Chocolate Ganache, for finishing
• Toasted walnuts, for sprinkling
• Whipped cream, crème fraîche and/or confectioners’ sugar

Make the mocha walnut torte

• Place a rack in the center of the oven and preheat to 350°F (180°C).
• Coat a 9-inch (23 cm) springform pan with butter or baking spray. Line the bottom with parchment, butter or spray the parchment, then dust the pan with cocoa powder. Set the pan on a rimmed baking sheet lined with parchment or a silicone mat.
• In a food processor, combine the walnuts, 2 tablespoons (25 g) of the sugar, the chocolate, coffee and cinnamon. Pulse, scraping the bowl often, until the mixture resembles coarse breadcrumbs. Avoid overprocessing; small morsels are desirable.
• Separate the eggs, placing yolks in a large bowl and whites in the bowl of a stand mixer or a large bowl for a hand mixer.
• Whisk the yolks until uniform. Gradually whisk in 3/4 cup (150 g) of the sugar and beat until pale and thick, about 2 minutes. Stir in the vanilla, then fold in the walnut mixture with a flexible spatula.
• Add the salt to the egg whites. Beat the whites until foamy and slightly thick, 1 to 2 minutes. Gradually add the remaining 1/4 cup (50 g) sugar, a tablespoon at a time, until the whites are thick and glossy and hold a soft peak. If needed, beat 2 to 3 minutes more.
• Scoop about a quarter of the meringue into the yolk mixture and stir vigorously to lighten it. Gently fold in the remaining meringue until no large streaks remain; avoid overmixing.
• Scrape the batter into the prepared pan and smooth the top. Bake until the cake feels firm and a tester inserted in the center comes out clean, 40 to 50 minutes. The cake may rise more at the edges but should lift in the center as well.
• Cool the pan on a rack for 5 to 10 minutes, then run a knife around the sides to release the cake. Remove the springform sides and let the cake cool to room temperature on the rack.

Make the chocolate ganache (optional)

• Rinse a small saucepan with cold water and leave it damp to help prevent scorching. Pour in the cream and heat over medium until it just reaches a boil.
• Remove from heat, add the chopped chocolate and wait 30 seconds. Stir from the center outward with a flexible spatula until the mixture is thick, shiny and smooth. Stir in the butter, piece by piece, until melted and glossy.

Serve the cake

• When cool, invert the cake, remove the pan base and parchment, then turn the cake right side up onto the rack.
• If glazing, place foil under the rack to catch drips. Pour the ganache over the cake and smooth with an offset spatula, or drizzle it. If using toasted walnuts, scatter them over the warm glaze.
• Refrigerate the cake until chilled, then wrap it well once cold. The cake is fine at room temperature but slices more cleanly when chilled.
• Serve with whipped cream or crème fraîche, or dust with confectioners’ sugar if desired. The cake is excellent as-is as well.

Adapted From

Baking with Dorie