Chocolate Amatller Barcelona Centenario
Alphonse Mucha
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La Belle Cuisine - More Chocolate Treats

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Linda Grayson, "The Pickwick Papers"

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Mocha Java
Kungl, Michael L
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Black and White Chocolate Torte
Bon Appetit January 1988

White Chocolate Ganache:
1 cup whipping cream
18 ounces white chocolate, broken into small pieces
2 tablespoons Cointreau or Triple Sec

Dark Chocolate Ganache:
1 1/2 cups whipping cream
18 ounces semisweet chocolate, broken into small pieces
2 tablespoons Grand Marnier

Chocolate Biscuit Sponge:
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
5 egg yolks
6 tablespoons granulated sugar
4 egg whites, room temperature
4 tablespoons plus 1 teaspoon sugar
Candied violets or candied rose petals

For white ganache: Bring cream to boil in heavy large saucepan. Reduce heat to low. Add chocolate and Cointreau and stir until chocolate melts. Transfer to bowl and refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead and refrigerated.)
For dark ganache: Bring cream to boil in heavy large saucepan. Reduce heat to low. Add semisweet chocolate and Grand Marnier and stir until chocolate melts. Transfer to bowl and refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead and refrigerated.)
Meanwhile, prepare sponge: Preheat oven to 375 degrees F. Butter an
8-inch diameter springform pan. Dust with flour; tap out excess. Sift cocoa and 1/4 cup flour together. In large bowl set over hot water, beat yolks and
6 tablespoons sugar until pale yellow and slowly dissolving ribbon forms when beater is lifted, about 15 minutes. Beat whites in another bowl until foamy. Sprinkle 4 tablespoons plus 1 teaspoon sugar over and beat until stiff but not dry. Fold 1/4 of whites into yolks; gently fold in remaining whites. Sprinkle flour mixture over, folding gently to incorporate. Pour batter into prepared pan. Bake until tester inserted in center comes out clean, about 25 minutes. Invert onto rack and cool completely.
Let white and dark chocolate ganaches soften at room temperature 1 hour. Using electric mixer or wooden spoon, beat white ganache until fluffy. Spoon into pastry bag fitted with 1/2-inch plain tip. Using electric mixer or wooden spoon, beat dark ganache until fluffy. Spoon 2 cups into second pastry bag fitted with 1/2-inch plain tip. Reserve remainder for sides of torte.
Cut chocolate sponge into 3 layers, using serrated knife. Place 1 layer on serving plate, cut side up. Pipe alternating rings of dark and white chocolate ganache on top, covering completely. Set second layer atop and cover with alternating rings of ganache. Set third layer atop torte cut side down and repeat procedure with ganache. Frost sides of torte with remaining dark chocolate ganache. (Can be prepared 6 hours ahead and refrigerated.) Garnish with candied violets, candied rose petals or marzipan fruit, if desired. Serve torte at room temperature. 12 servings.

Mocha Brownie Torte
Bon Appetit Archives

This dish should be made 1 or 2 days in advance.

2/3 cup softened butter
1/3 cup granulated sugar
4 egg yolks
3 ounces semisweet chocolate, grated
4 egg whites
1 1/2 cups finely ground almonds
1/2 cup sifted all-purpose flour
1/8 teaspoon baking powder
1/3 cup seedless raspberry jam
8 halved almonds (garnish)

Coffee Cream Filling:
1 teaspoon instant coffee powder
1 tablespoon hot water
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup sugar
1 egg yolk

Chocolate Icing:
4 ounces semisweet chocolate
1/2 cup (1 stick) unsalted butter

Preheat oven to 350 degrees F. Cream butter and sugar; add egg yolks and beat until light and fluffy. Thoroughly blend in grated chocolate. Beat egg whites to soft peaks. Gently fold into chocolate mixture with ground almonds. Sift flour and baking powder together. Fold in gently but thoroughly. Pour batter into buttered and floured 8-by-8-by-2-inch pan. Bake until cake shrinks from sides of pan, about 30 to 40 minutes. Cool and remove from pan. Cover and refrigerate overnight.
For Coffee Cream Filling, dissolve coffee in hot water. Cream butter and sugar together; add egg yolk and beat thoroughly. Add coffee liquid. Beat again until fluffy.
Split cake in half horizontally; place on serving plate. Spread Coffee Cream Filling on bottom layer. Cover with top layer. Wrap and return to refrigerator for several hours or overnight.
For Chocolate Icing, melt chocolate and butter over low heat, stirring until smooth and well blended. Cool slightly.
Coat top layer of cake with raspberry jam. Score cake into 16 even squares without slicing completely through. Pour Chocolate Icing over top and sides of cake, using knife to cover sides completely. After icing is set, cut squares through. Place a split almond in center of each square. Refrigerate cake for at least 1 hour before serving. Decorate with a frill of whipped cream if desired. 16 servings.
 

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