Chocolate and Coffee Torte Recipe

This is the ideal indulgent chocolate dessert. Its not fussy to make yet looks rather sophisticated. In fact its actually quite quick to make! The recipe does call for “several hours or over night” in the fridge but mine had about one or two in the freezer and was fine. I made it for a last minute dinner party and it went down a treat with ice cream.

This comes from Annie Bell’s Baking Bible under Tiramisu Torte, I think it is a bit misleading using the word tiramisu as chocolate is by far the overriding flavour in this torte, there is just a hint of coffee. Where as tiramisu is light and creamy with the alcohol, the coffee and just a hint of chocolate on top. This isn’t that at all. Its rich, indulgent, creamy and thick.

The base is a thin sponge and the mixture takes a couple of seconds to whip together, it really is a quick dessert. It does have quite a bit of raw egg in it which might put some people off, you wouldn’t know it though.

Mum accidentally bought ricotta instead of mascapone, which must have contributed to its lack of tiramisu qualities, but not too much. It worked just fine! Its a little thicker than mascapone so I used a little more coffee, just a tablespoon or so more. You could most likely use philadelphia too, but that would be very cheesecake-y.

The recipe

50g self-raising flour
50g light muscavado sugar
50ml groundnut or vegetable oil
1 medium egg, seperated
1 tbs of black coffee
1 tbs milk

300g dark chocolate (approx. 50% cocoa)
4 eggs, separated
30g golden caster sugar
250g mascapone/ricotta
2 tbs black coffee (or Kahlúa)

Preheat the oven to 190c and butter a 20cm non-stick tin with a removable base. Sift flour and sugar into a bowl, add the egg yolk, oil, coffee and milk and beat together until smooth. Whisk the egg white separately until stiff and fold into the mix in two goes. Spread evenly in the tin, tap on the surface to remove any air pockets and bake for 12-15 mins until firm and shrinking from the edges. Leave to cool.

For the filling, melt the chocolate in a bowl set over a pan of simmering water, leave to cool to room tempertaure.

Whisk the egg whites until stiff and set aside. Whisk the egg yolks with the sugar until thick, pale and mousse-like. Add the mascapone to the chocolate then fold in the egg yolk mixture, next the whites in two goes and finally the coffee.

Spread the filling over the sponge, cover and chill for as long as you can wait really! The recipe says several hours or over-night, ours had a couple in the freezer. To serve run a knife around the edge to remove it from the tin. Annie decorates hers with ‘edible silver decorations’, I made a snowflake style template which I sieved over with cocoa powder. A great speedy decoration! You could use a doily, or a simple shape like a heart or a star too.


It looked much better after sitting for half an hour or so, the cocoa darkend as it became damp from the torte, but by the time I realised that there was only a little mangled sliver left on the plate. Far from photo worthy so here’s a slice how it was served, freshly dusted.



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