Rich Coffee, Chocolate and Mascarpone Torte Recipe

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serves:

8 - 10

Prep:

45 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • 700ml very strong black coffee
  • 1tbsp Camp Coffee essence
  • 2 x 250g packets Morning Coffee biscuits
  • 125g dark chocolate, grated
  • For the coffee butter cream
  • 150g (5oz) softened unsalted butter
  • 250g (9oz) icing sugar, sifted
  • 1tbsp instant coffee granules mixed with 3tbsp hot water, cooled
  • 3tbsp Tia Maria or Kahlua
  • For the mascarpone cream
  • 250g (9oz) mascarpone
  • 150ml double cream
  • 1tsp vanilla extract
  • dark chocolate curls, to decorate

Method

  • To make the butter cream, put the butter in a mixer and beat on slow until smooth. Beat in the icing sugar. Mix in the instant coffee and 1 tablespoon of the liqueur.

  • Mix together the remaining liqueur, the coffee and coffee essence in a shallow dish. Dip one biscuit at a time into this mixture and lay on a serving dish until you have a base of 8 biscuits, 4 long by 2 wide. Sprinkle a little

  • Spread on a thin layer of butter cream and sprinkle with grated chocolate. Dip the next 8 biscuits in the coffee and continue to build up the layers until you have 10 layers, ending with soaked biscuits. Chill for at least 2 hours.

  • Beat the mascarpone until smooth, add the cream and vanilla and beat into soft peaks.

  • Spread the mascarpone cream over the top and sides and decorate with chocolate curls.

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