Tuxedo Truffle Coffee Torte
Winner of the 2017 Chocolate Extravaganza
Ingredients
Torte
  • 3/4lb buttercut into small pieces
  • 1-1/2lbs Nestle semi-sweet chocolatebroken into 1/2 oz pieces
  • 4large eggs
  • 4large egg yolks
  • 1tsp Nescafemedium roast
White Chocolate Mousse
  • 6oz Nestle white chocolatebroken into pieces
  • 2T water
  • 1/2cup heavy cream
White Chocolate Ganache
  • 3/4cup heavy cream
  • 1T butter
  • 12oz white chocolatebroken into pieces
Dark Chocolate Ganache
  • 3/4cup heavy cream
  • 1/2tsp Tia Maria
  • 9oz semi-sweet chocolatebroken into pieces
Instructions
Torte
  1. Preheat oven to 300 degrees. Lightly coat the insides of a 9-inch spring form pan. In a double boiler melt chocolate along with the butter and Nescafe. Transfer to a bowl and cover with saran wrap. In a double boiler place the eggs and yolks in pan. Whisk until eggs are 110 degrees about 2 to 3 minutes. Transfer the eggs to the bowl of an electric mixer. Whisk on high until eggs become light in color. Remove bowl and fold in a third of the eggs into melted chocolate. Add the remaining eggs and fold gently. Pour into pan and bake 1 hour to 1 hour 15 minutes until the internal temperature of the cake reaches 170 degrees. Cool for 45 minutes pressing down the sides to make the cake as flat a surface as possible. Remove sides but leave bottom.
White Chocolate Mousse
  1. In a double boiler melt chocolate and water. Remove from heat and set aside. Using a hand-held whisk whip ½ cup cream until stiff. Fold the rest of the whipped cream into the chocolate until combined. Cover and refrigerate.
White Chocolate Ganache
  1. Heat cream and butter into a sauce pan over medium heat. Bring to a boil. Place chocolate in to a steel bowl. Pour cream over chocolate to stand for 5 minutes. Stir until smooth. Set aside and cover.
Dark Chocolate Ganache
  1. Heat cream and butter and Tia Maria over medium heat. Bring to boil. Place chocolate in a bowl and pour over chocolate. Stir until smooth. Cover. Remove cake and spread white chocolate mousse evenly over the top and sides of the cake. Place in freezer for 1 hour. Reserve and refrigerate 1 cup of white chocolate ganache for piping stars on top. Pour remaining white chocolate ganache over cake smoothing it out. Refrigerate for 30 minutes. Take the dark chocolate ganache and using a star tip pipe chocolate stars and rest of the white chocolate ganache in a desired pattern. Refrigerate one hour before serving.