White Chocolate, Nut, and Coffee Torte
Adapted from The Great British Bake off: How to Turn Everyday Bakes into Showstoppers
- 275g mixed nuts, coarsely ground
- 200g white chocolate, finely chopped
- 6 large eggs, seaparated
- 2 egg yolks
- 180g sugar
- 1 tsp butter vanilla (or you can just use vanilla extract)
- 2 tbsp milk, room temperature
Prepare 2 x 9in round tins – butter and then dust with sugar.
Preheat the oven to 325°F. Melt the chocolate (white chocolate has a low melting point, so please watch it so it doesn’t get too hot otherwise it will separate).
Mix the 8 egg yolks, sugar, and vanilla in a large bowl until very thick. Fold in the nuts, then fold in the chocolate, then milk.
Whisk the egg whites in a separate bowl until stiff. Gently fold into the yolk mixture in three batches.
Pour the batter into the two tins evenly and place in the oven.
Bake for 35-40 minutes until the sponges are golden brown and firm when pressed on the top. Cool in the tins for 10 m inutes, then turn out onto wire racks to cool.
- 1 tbsp warm water
- 1 tbsp coffee powder
- 250g mascarpone
- 1 tbsp icing sugar
Mix the water with the coffee powder. Add the mascarpone and the icing sugar. Chill until needed
- 25g dark chocolate, melted
- 200g white chocolate, melted
Spread the dark chocolate thinly on a square of baking parchment appx 4in x 4in. Draw a design in the chocolate. Place in the fridge until solid.
Spread the white chocolate over the chocolate design. When the white chocolate has firmed up a little, score triangles in the chocolate.
Refrigerate. When the decoration has solidified, crack the chocolate along the scores and peel off the parchment.
- 170g white chocolate, finely chopped
- 100 ml heavy cream
- 1.5 tsp coffee powder
Heat the cream until nearly boiling. Pour over the chocolate. Mix until the ganache is smooth. Spoon 2 tbsp of the mixture into a separate bowl. Add the coffee powder and mix.
Place the first sponge on your serving plate. Spread the mascarpone filling evenly over the sponge.
Place the second sponge on the filling. Spread the white ganache on top of the sponge. Spoon the coffee ganache into a piping bag. Pipe parallel lines over the torte then feather with a wooden toothpick.
Place in the fridge until ready to decorate. Add the triangle chocolate pieces on top and serve!