Mocha Walnut Torte Recipe

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A piece of mocha walnut torte

Ingredients

Chiffon Cake

A

  • 7 egg yolks
  • 100 ml of corn oil
  • 100 ml of fresh milk
  • 1 tsp of mocha paste
  • 150 g of high ratio flour
  • 1 tsp of baking powder

    • B

  • 160 g of egg whites
  • ¼ tsp of cream of tartar
  • 150 g of caster sugar

    • Custard Filling

  • 1 tin of evaporated milk (405 g)
  • 5 g of instant coffee powder
  • 50 g of butter (at room temperature)
  • 40 g of corn flour
  • 50 g of caster sugar
  • 2 egg yolks

    • Filling and Decoration

  • 300 ml of rich chocolate whipping topping (whipped)
  • 300 g of walnuts (toasted and chopped)

    • Utensils Needed

  • 9" round cake tin

    • Directions

    Cake

    1. Line a 9" of round cake tin. Preheat oven at 170°C.
    2. Hand whisk ingredients A in a bowl until well combined. Leave aside.
    3. In a mixing bowl, whisk egg whites and cream of tartar of ingredient B until foamy.
    4. Add in sugar and whisk until glossy. Combine with mixture from Step 2.
    5. Pour into prepared tin. Bake for 30-35 minutes.
    6. Invert cake and leave to cool. Slice into 4 layers horizontally.

    Custard Filling

    1. Cook all ingredients in a saucepan over low heat until slightly thickened.
    2. Leave to cool and divide into 3 portions.

    Assembling the Cake

    1. Place a layer of cake on a cake board and spread with one layer of whipped cream and custard filling.
    2. Sprinkle with chopped walnuts and top with second layer of cake.
    3. Repeat the steps above twice.
    4. Spread the while cake with whipping topping. Decorate with chopped walnuts.
    5. Refrigerate until set before serving.

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