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Wednesday, November 30, 2011

Coffee cocoa Torte

If you want to really impress guests this year for your holiday gatherings, what better way than with this decadent Coffee Torte? This is the perfect dish to serve at Christmas eve parties, Quaint gatherings of friends and family and also an impressive dessert for any coffee lover. If you live in South Carolina and would love to visit our wonderful coffee shops see the *link at the bottom of this article.

Makes around 4 or more servings

Tip: This is really a “make a head” recipe

Things you'll need:
Wax or Parchment paper and a cookie sheet

Stage 1: Meringue ingredients

6 egg whites (these must be at room temperature, save yolks in separate container)
¼ teaspoon cream of tartar
1 cup sugar
1 ½ cups powdered sugar
2 teaspoons almond extract
¼ teaspoon Ground Allspice
¼ tsp. Ground Nutmeg

Stage 2 Torte ingredients:
6 egg yolks
2/3 cup white granulated sugar
½ cup cold strong brewed coffee
1 tablespoon all purpose flour
½ cup unsalted butter
2 cups heavy cream whipped
2 tsps. unsweetened cocoa
Stage 1: The Meringue
Beat egg whites until they become foamed. Add cream of tartar, beat until stiff peaks form. Continue beating and gently add sugars and gently stir by hand. Add in extract, nutmeg and allspice and stir/mix 2 minutes longer. Spread out 1 and ½ foot of wax paper or parchment paper and place on a cookie sheet. Divide meringue into 4 equal portions and spread evenly with spatula onto wax paper into a circular pattern so that you have 4 rounded portions of meringue to bake. Bake in a preheated 250° oven for 1 hour 15 minutes. Remove from oven; cool, then carefully remove meringue from wax or parchment paper.

Stage 2: Torte filling:
Combine egg yolks, sugar, coffee and flour in double boiler. (You can use a stainless steel mixing bowl and place over a pot of boiling water if you don't have a double boiler). Cook over boiling water, stirring constantly until mixture thickens. Cool to lukewarm. Add in dollops of butter and beat until smooth and satiny. Spread filling over top of 3 meringue layers; stack layers ending with unfilled layer. Spread whipped cream over top and sides. Sprinkle cocoa over the top in a light dusting. Chill at least 5 hours or overnight before serving.

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