Hazelnut Chocolate Mocha Torte - cooking recipe

Ingredients

MOCHA BAVARIAN CREME
1 (1/4 ounce) envelope unflavored gelatin
1 1/4 cups milk
1 1/2 tablespoons instant coffee, preferably espresso
3 -4 tablespoons cognac or 3 -4 tablespoons brandy, to taste
4 egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
HAZELNUT JAPONAISE
3 ounces hazelnuts, ground
1/2 cup superfine sugar, plus
2 teaspoons superfine sugar
2 tablespoons cornstarch
3 egg whites
1/8 teaspoon cream of tartar
CHOCOLATE GENOISE
3 tablespoons unsalted butter
6 tablespoons flour
2 tablespoons unsweetened cocoa, preferably Dutch process
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
confectioners' sugar
FROSTING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/3 cup unsweetened cocoa, preferably Dutch process
1/2 teaspoon vanilla
DECORATION
2 -3 ounces semisweet chocolate, at room temperature
confectioners' sugar

Preparation

MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
Line it with a layer of plastic wrap large enough to overhang the edges.
In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
In another small cup, stir the coffee into the cognac; set aside.
In a saucepan, scald the remaining 1 cup milk.
Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
Gradually beat in the scalded milk.
Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
When the custard is cool but not set, whip the cream until almost stiff.
Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
Carefully pour the bavarian cream into the prepared plastic lined bowl.
Refrigerate, covered until firm. (This may be made one day ahead.).
MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
Lightly fold the hazelnut mixture into the meringue.
Spread the meringue onto the 10 inch circle on the baking sheet.
Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
Lightly butter a round, flat pan at least 12 inches in diameter.
Line the bottom of the pan with a circle of waxed paper or parchment.
Lightly butter and flour the paper and sides of the pan.
In a small saucepan, melt the butter over low heat.
Skim off the foam carefully.
Cool slightly.
Into a small bowl, sift the flour and cocoa together.
In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
When the ingredients are almost but not quite homogeneous, fold in the melted butter.
Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
Remove from the oven and cool briefly in the pan.
Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
Gently peel off the paper and allow the cake to cool.
ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
Equally carefully, invert the bavarian creme over the japonaise.
Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
Top the bavarian with the genoise, pressing it into a dome shape if necessary.
MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
Whip unti quite stiff.
Spread over the torte, flattening the top slightly.
TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.