Walnut Mocha Torte
I haven't made this in years. Nowadays, I would probably add a batch of faux cake-ability to the mix.
I haven't made this in years. Nowadays, I would probably add a batch of faux cake-ability to the mix.
- Carbohydrate 32.94113125 g
- Cholesterol 549.12875 mg
- Fat 36.55096875 g
- Fiber 2.57400006989948 g
- Protein 23.82875 g
- Saturated Fat 8.460946875 g
- Serving Size 1 1 Serving (191g)
- Sodium 295.0678125 mg
- Sugar 30.3671311801005 g
- Trans Fat 4.11066625 g
- Calories 528 calories
Step-by-step
- Preheat oven to 350F.
- Grease and lightly dust two 8 x 1-inch round baking pans with wheat protein isolate.
- In a medium bowl combine the walnuts or pecans, wheat protein isolate, and baking powder.
- In a blender container or food processor bowl blend eggs and sugar substitute until smooth. Add nut mixture and blend until smooth.
- Spread cake batter in prepared pans.
- Bake 20 to 25 minutes or until cake springs back when lightly touched (center may dip slightly).
- Cool in pans for 10 minutes on wire racks. Remove from pans; cool completely.
- Meanwhile, in a small chilled bowl, dissolve crushed coffee crystals in whipping cream.
- Beat with an electric mixer on low speed until slightly thickened.
- Add sugar substitute and cocoa powder; beat until stiff peaks form.
- Split each cake in half horizontally (4 thin round cake layers).
- Spread frosting between layers, then frost top and sides of cake.
- Chill frosted cake several hours before serving.
- To serve, cut into wedges; top with chocolate curls and garnish with rose petals or violets, if desired.
Timing dictates the success of the whipped cream frosting, requiring instant coffee granules to dissolve thoroughly in cold heavy cream before mechanical aeration begins. Chilling the mixing bowl beforehand ensures the dairy holds its structure once the cocoa powder and sweetener enter the mixture.
Food processors handle the batter efficiently by pulverizing chopped walnuts alongside wheat protein isolate and baking powder until completely smooth. Standard blenders achieve the same homogenization if scraped down periodically, though processors prevent dense pockets of dry ingredients from forming near the blades.
Wheat protein isolate functions uniquely here to provide structure without traditional flour, meaning direct volumetric swaps with standard wheat flour will yield heavy, collapsed layers. Dusting the greased eight-inch round pans with extra isolate prevents sticking far better than flour alternatives which can scorch at 350 degrees Fahrenheit.
Slicing each baked layer horizontally demands a serrated knife and a gentle sawing motion to yield four thin tiers without tearing the delicate crumb. Chilling the assembled dessert for several hours stabilizes the crumb and firms the frosting prior to slicing into wedges.
