Recipe: Mocha Macadamia Madness Torte (frozen)

Mocha Macadamia Madness Torte (frozen)
Chocolatier May/June1997 Page 62/63
Yield 12 servings
Difficulty 2
Preparation 1 hour plus baking and chilling times

Pate Sable crust:
2 cups all purpose flour
1/2 cup confectioner's sugar
16 Tbsp (2 sticks) unchilled unsalted butter cut into 1/2 inch pieces

Macadamia frangipane:
8 Tbsp (1 stick) unsalted butter
1/2 cup granulated sugar
2 large eggs
2 cups macadamia nuts, roasted and finely ground
1/4 cup all purpose flour
3 Tbsp cold brewed coffee
1 Tbsp vanilla extract

Mocha silk filling:
21 oz semisweet chocolate, coarsely chopped (add some unsweetened chocolate or chocolate liqueur as picture looks light)
1 cup milk
6 Tbsp granulated sugar
a pinch salt
6 Tbsp vegetable oil
2 tsp instant espresso, dissolved in one Tbsp water
2 Tbsp vanilla extract
3 cups heavy cream

Chocolate glaze:
12 oz semisweet chocolate, finely chopped (use some chocolate liqueur or unsweetened chocolate as picture looks light)
8 tbsp (1 stick) unsalted butter, cut into tablespoons
1 1/2 cups heavy cream

Garnish
Chopped macadamia nuts

Make the crust
1. Position the rack on the center of the oven and preheat to 375. Lightly butter the bottom and side of a 9-inch springform pan.

2. In a 4 1/2 qt bowl of a heavy duty electric mixer, using the paddle attachment, mix together the flour and sugar. At low speed add the butter and mix until the ingredients resemble coarse meal.

3. Turn the mixture out onto a floured surface and knead lightly just until the dough comes together. Press the mixture evenly over the bottom of the pan and bake for 15 minutes. Place on a wire rack.

Make the Macadamia frangipane:
4. Raise the oven temperature to 425. In a clean 4 1/2 qt bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy. Add the eggs, ground macadamias, flour, coffee and vanilla and continue mixing until the mixture is smooth, about 2 to 3 minutes. Spread the mixture evenly into the partially baked crust and bake for 45 minutes or until the frangipane has become puffed and browned. Place on a wire rack and cool completely.

Make the Mocha Silk filling
5. Put the chocolate in a food processor fitted with the metal chopping blade. Process until finely ground.

6. In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat.

7. With the motor of the processor running, pour the hot milk though the feed tube. Process until the chocolate is completely melted. Using a spatula, scrape down the side of the work bowl. Add the oil, dissolved coffee and vanilla; process until the mixture is creamy. Scrape the chocolate mixture into a large bowl and cool until tepid.

8. In a chilled large owl, using an handheld electric mixer or wire whisk, whip the ream until soft mounds barely start to form and the cream is still pourable. Do not overwhip the cream.

9. Using a rubber spatula, gently gold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Pour the filling over the macadamia frangipane and spread evenly. Freeze for at least 4 hours or overnight.

Make the chocolate glaze:
10. Place the chopped chocolate into a medium bowl. Bring the butter and bream to a boil in a small non-corrosive saucepan. Remove the cream from the heat and pour over the chopped chocolate. Let sit 1 minutes and whisk gently until smooth.

Unmold and garnish the torte:
11. Remove the torte from the freezer. Run a small, thin bladed knife around the edge of the pan to loosen the torte. Carefully remove the side of the springform pan. Place the torte on a rack set over a baking sheet. Pour the chocolate glaze over the op of the cake and spread until the torte is completely covered.

12. Garnish the side of the torte with chopped macadamia nuts.